Pumpkin Oatmeal Cookies {Soft + Chewy}

Pumpkin Oatmeal Cookies are filled with cinnamon, perfect pumpkin flavor and a sweet glaze to top it off. They are perfect for fall!

For an easy fall cookie recipe, try these Pumpkin Oatmeal Cookies. They’re thick, extra soft, and have a delicious pumpkin flavor with a hint of pumpkin pie spice. You could also try gooey pumpkin butter cookies, or pumpkin chocolate chip cookies!

Oatmeal Cookies with a fall twist

Pumpkin Oatmeal Cookies are a cross between oatmeal cookies and pumpkin muffins. For this recipe, we’re basically taking classic oatmeal cookies and adding in pumpkin puree, cinnamon and a light glaze on top.

These pumpkin cookies turn out super soft with a delicious mild pumpkin flavor and a nice chewiness thanks to the oatmeal. The perfect cookie for fall – they’re not too sweet and totally addicting.

If you’re a longtime fan of cookies and pumpkin, then you’ll enjoy this simple recipe. It’s great for holidays too or served warm with ice cream.

Make the Cookies

PREP. Preheat oven to 375 degrees F.

WET INGREDIENTS. In a medium bowl, beat together butter and sugars until creamy. Add pumpkin, egg and vanilla and beat until smooth.

DRY INGREDIENTS. In another large mixing bowl, mix together the dry ingredients – flour, oats, cinnamon, baking soda, baking powder and salt.

COMBINE. Add dry ingredients to wet ingredients and stir until combined.

BAKE. Use a medium cookie scoop to scoop onto a lightly greased baking sheet. Bake for 11-14 minutes.

COOL + GLAZE. Once cookies are cool, make glaze by whisking together powdered sugar, milk, vanilla and pumpkin pie spice and drizzle over cookies. Let set before transporting or serving.

Cookies tips + Variations

Room Temperature: Using room temperature ingredients allows the cookie dough to come together much easier. I usually set my ingredients out 30-60 minutes before I want to make the cookie dough. You can also check out this post about How to Soften Butter Quickly.

Mix in’s: If you choose to add any then be sure you don’t add more than 1 ½ cups of total mix ins. 

• Chopped nuts like walnuts or pecans.
• Add raisins or dried cranberries.
• Stir in candy chips like mini chocolate chips, white chocolate chips, cinnamon chips, butterscotch chips, or even mini M&M’s.
• Use a PumpkinPie Spice blend which includes cinnamon, ginger, cloves, and nutmeg.

storing info

STORE. Cool cookies on a wire rack before storing. These cookies will keep in an airtight container for 3-4 days at room temperature.

FREEZE. If you have a lot leftover, or want to save some for later, you can freeze these for 6-9 months. I like to put 1-2 cookies in a fold top sandwich bag, then place them in a Freezer Ziploc. This makes it easy to grab a cookie or two to hand out as a snack, throw in a diaper bag or toss in lunch boxes. 

Freeze the dough: Line the baking pan with parchment paper, drop the dough balls onto it then place it in the freezer. Once the cookie dough balls are solid, transfer them to a freezer safe container. Keep it in the freezer for 6 months. Thaw dough on a cookie sheet before baking. If baking from a frozen state add 1-2 extra minutes.

They come out just right—soft, chewy, not too sweet, and just the right amount of pumpkin flavor. A win all around!

For more pumpkin treats: