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These Soft and Chewy Iced Pumpkin Oatmeal Cookies are the perfect fall cookie. An easy cookie recipe loaded with pumpkin flavor!
It’s pumpkin season which means one thing – it’s time to make all the pumpkin recipes! And, if you love pumpkin desserts and oatmeal cookies, you’re going to love these Iced Pumpkin Oatmeal Cookies. These cookies are soft and chewy with the perfect amount of pumpkin spice in every bite.
No need to make plain oatmeal cookies this fall when you can make these pumpkin oatmeal cookies topped with a sweet pumpkin spice icing. All the best flavors of fall in one delicious cookie!
A Few Reasons Why You’ll Love This Pumpkin Cookie Recipe
- Perfect Fall Flavor – The perfect blend of cozy spices and hearty oats in every bite.
- Soft and Chewy – The oats add a perfect chewiness while the pumpkin keeps these cookies soft and tender.
- Fun Add-ins – Get creative by adding in your favorites like nuts, dried fruit, or chocolate chips.
- Super Easy to Make – This pumpkin oatmeal cookie recipe is simple to whip up. Perfect for a quick and tasty fall treat.
- Staple Ingredients – All of the ingredients can easily be found at your local grocery store.
- Great for Sharing: These cookies are perfect for get-togethers and parties – they’re guaranteed to be a hit!
- Topped with Sweet Icing – A light drizzle of icing gives these cookies a deliciously sweet finish without being too heavy.
Ingredients Needed to Make Chewy Pumpkin Cookies
- Flour – all-purpose flour helps provide the structure for the cookies.
- Pumpkin Pie Spice – a blend of ground cinnamon, ground nutmeg, ginger, cloves, and allspice is added to to bring warm fall flavors to these cookies.
- Baking Soda – lifts and enhances the flavor of the cookies.
- Butter – salted and softened.
- Brown Sugar – adds a rich molasses flavor.
- Sugar – we used granulated sugar but can replace with extra brown sugar.
- Pumpkin Purée – 100% pure canned or homemade pumpkin. Do not use pumpkin pie filling.
- Vanilla Extract – adds flavor to the cookies.
- Old-Fashioned Rolled Oats – makes the cookies chewy.
- Powdered Sugar – for the icing.
- Heavy Cream – makes the icing creamy. Can use milk or half and half.
How to Make Delicious Pumpkin Oatmeal Cookies
- Make the Cookie Dough – In a small bowl whisk together the dry ingredients. Mix wet ingredients in a separate bowl. Fold the flour mixture into the wet mixture and stir until well combined. The mixture will be thick because of the oats.
- Chill Dough – Chill the dough in the refrigerator for at least 30 minutes.
- Scoop the Dough – Take a 1.5 tablespoon cookie scoop, medium cookie scoop, or roll the dough into balls and place onto the prepared baking sheet 2 inches apart.
- Bake – Bake until they puff slightly, appear dry on top, and lightly golden around the edges.
- Cool – Allow the cookies to cool on the cookie tray before transferring to a cooling rack to cool completely.
- Make the Frosting – While the cookies are cooling, make the frosting. Whip the butter in a medium bowl with an electric hand mixer until smooth. Add the powdered sugar, cream, vanilla, and pumpkin spice. Mix until combined,
- Frost the Cookies – Once the cookies have cooled, spread frosting over each cookie.
Tips for Making the Best Pumpkin Oatmeal Cookies
- Don’t Overmix the Dough – Overmixing can lead to dense and tough cookies. Mix just until the ingredients are combined.
- Chill the Dough – If you want thicker cookies, refrigerate the dough for at least 30 minutes. Chilled dough will spread less during baking.
- Don’t Skip Salt -Make sure to use salted butter. If using unsalted butter, add a pinch of salt to help balane the sweetness and enhance the flavor of the other ingredients.
- Underbake Slightly – To achieve a soft, chewy center, bake the cookies until the edges are golden but the centers are still soft. The cookies will continue to set as they cool.
- Use Room Temperature Butter – To ensure a smoother dough, make sure your butter is at room temperature before creaming it with the sugar.
- Keep an Eye on Size – For even baking, scoop out dough balls that are the same size. This will make sure all cookies bake at the same rate.
The Difference Between Pure Pumpkin and Pumpkin Pie Filling
The difference between pumpkin puree and pumpkin pie filling lies in their ingredients and uses. Pumpkin purée is simply real pumpkin that has been cooked and mashed with no added ingredients, offering a natural, slightly sweet flavor that works in both savory and sweet dishes like soups, breads, cookies, and pies.
On the other hand, pumpkin pie filling is pre-sweetened and spiced with cinnamon, nutmeg, ginger, and other spices, making it ideal for pies and desserts that require those flavors. If your recipe calls for pumpkin purée, don’t substitute it with pumpkin pie filling, as the added spices and sugar can throw off the recipe’s intended flavor.
Storing Cookies
To store oatmeal pumpkin cookies and keep them fresh, first allow them to cool completely after baking to prevent moisture buildup, which can cause sogginess.
Once cooled, place the cookies in an airtight container, layering parchment or wax paper between them to avoid sticking. If you plan to eat the cookies within 3 to 4 days, store them at room temperature or in the refrigerator.
For longer storage, freezing is the best option. Place cookies in a freezer-safe bag or container, where they can last for up to 3 months.
When you’re ready to enjoy frozen cookies, allow them to thaw at room temperature or warm them briefly in the microwave or oven to restore their freshly baked texture and flavor. This method helps preserve the quality and taste of oatmeal cookies over time.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be a little different. Old-fashioned oats give the cookies a chewy texture and quick oats create a softer, less chewy cookie. We do not recommend using instant oats because they can make the cookies too mushy.
Why are my oatmeal pumpkin spice cookies spreading too much?
Cookies may spread if the dough is too warm, or if there’s too much butter or sugar. To prevent this, chill the dough for 30 minutes before baking. Also, ensure that the butter is not overly melted.
Can I freeze oatmeal cookie dough?
Yes! Freeze the cookie dough balls on a baking sheet, then transfer them to an airtight container or bag. When you’re ready to bake, just place the frozen dough on a cookie sheet and add a couple of minutes to the baking time.
Can I add fun mix-ins to the cookie dough?
Absolutely! Oatmeal cookies are versatile. You can add ingredients like raisins, chocolate chips, white chocolate chips, nuts, or dried cranberries to customize the cookies.
Can I make these chewy pumpkin oatmeal cookies gluten-free?
Yes! Substitute regular oats with certified gluten-free oats and use a gluten-free flour blend to replace all-purpose flour. The texture may be slightly different, but they’ll still be delicious.
More Delicious Pumpkin Recipes
- Homemade Pumpkin Spice Latte
- Pumpkin Pie Crisp
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Croissant Bake
Soft and Chewy Iced Pumpkin Oatmeal Cookies
Ingredients
For the Cookies
- 3/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 4 tablespoons salted butter, softened
- 6 tablespoons light brown sugar, packed
- 1/4 cup granulated sugar
- 6 tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups old-fashioned rolled oats
For the Icing
- 4 tablespoons salted butter, softened
- 2 cups powdered sugar, sifted
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
Instructions
- Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In a small bowl, stir together flour, pumpkin spice, and baking soda, and set aside.
- In a large bowl with an electric hand mixer or in a stand mixer with the paddle attachment, combine the butter, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth.
- Add the flour mixture to the wet mixture and mix until combined, scraping down the sides.
- Add in the oats and mix until evenly distributed, the mixture will be thick.
- Use a cookie scoop or roll dough into balls and place them 2 inches apart on your prepared cookie sheets.
- Bake for 11-13 minutes until they puff slightly, appear dry on top, and lightly golden around the edges.
- Allow cookies to cool on the tray for about 2 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. Whip the butter in a medium bowl with an electric hand mixer until smooth.
- Add one spoonful at a time of the powdered sugar until it is all combined, it will resemble sand.
- Add 3 tablespoons of the cream, vanilla, and pumpkin spice. Mix until combined, if it still seems too thick, add an additional tablespoon of cream.
- Sprinkle pumpkin spice over iced cookies.