Pumpkin Oatmeal Cookies Recipe
Pumpkin Oatmeal Cookies Recipe! Bakery Style Pumpkin Oatmeal Cookies for Fall and Thanksgiving! Packed with Pumpkin, Oats, and Pecans!
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This Pumpkin Oatmeal Cookies Recipe is so good and PERFECT for Fall and Thanksgiving!
Packed with so much flavor, these large bakery style cookies will be a crowd favorite for your friends and family!
Plus, here are even more Amazing Pumpkin Recipes!
Why will you love these Pumpkin Oatmeal Cookies?
Packed with fall flavors – flavors like cinnamon, pumpkin, pumpkin pie spice, and pecans!
So easy to make – only 10 minutes to whip up and 18 minutes to bake! No need to refrigerate the dough!
2 Ingredient Glaze – so simple it only takes a couple minutes to throw together while the cookies cool!
What do you need for Pumpkin Oatmeal Cookies?
You need basic cookie ingredients including pumpkin puree! I also used only an egg yolk instead of the whole egg to make the cookies soft and chewy and to account for the pumpkin puree.
Then pack these cookies with oats, pecans, cinnamon, and pumpkin pie spice!
How to Make Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are so simple and flavorful! They are the perfect treat to get you ready for Fall!
You’ll start by combining the butter and sugars together. Then add the pumpkin puree, egg yoke, and vanilla and stir until combined.
Now mix in the dry ingredients (flour, baking soda, salt, cinnamon, and pumpkin pie spice.)
Next, fold in the rolled oats and pecans. (Be sure to leave some pecans to top the cookies with before they bake!)
Use a cookie scoop to create the cookies dough balls.
On the baking sheet, space the cookie dough balls out so they will bake evenly.
Just before baking, press each cookie down slightly and top with the extra pecans we set aside earlier. Then bake!
Once the cookies are finished baking, set them aside to cool. While they are cooling, mix together the sugar glaze.
For the finishing touch, drizzle the glaze over the cookies and enjoy! YUM!
Pumpkin Oatmeal Cookies Recipe
Yields: 17 cookies
Preparation time: 10 minutes
Baking time: 18 minutes
Additional time: 7 minutes
Ingredients:
1/2 cup unsalted butter (melted)
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 cup pumpkin puree
1 egg yoke
1 teaspoon pure vanilla extract
1 1/2 cup unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 cup rolled oats
1/2 cup chopped pecans + 1/4 cup extra for garnishing
Glaze Ingredients:
1 cup + 2 tablespoons powdered/confectioners sugar
2 tablespoons water
Directions:
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
Combine melted butter, sugar, and brown sugar together in a medium sized mixing bowl with a fork.
Add pumpkin, egg yoke, and vanilla and mix until combined.
Stir in flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Fold in rolled oats and 1/2 cup pecans.
Using a 2 tablespoon cookie scoop, create cookie dough balls and place them 2” apart on the prepared baking sheet.
Press the cookies down slightly, top with extra pecans, and bake for 18-20 minutes.
Remove from oven when the center looks set and before the edges start to brown.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
While the cookies cool, make the glaze by combining powdered sugar and water and stir until smooth.
Drizzle glaze over cookies, let cool, and enjoy.
Pumpkin Oatmeal Cookies Recipe
Easy Pumpkin Oatmeal Cookies Recipe for Fall and Thanksgiving! Easy Bakery Style Oatmeal Cookies with pumpkin and cinnamon for the perfect Fall flavors! The simple frosting is AMAZING!
Ingredients
- Ingredients:
- 1/2 cup unsalted butter (melted)
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup pumpkin puree
- 1 egg yoke
- 1 teaspoon pure vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup rolled oats
- 1/2 cup chopped pecans + 1/4 cup extra for garnishing
- Glaze Ingredients:
- 1 cup + 2 tablespoons powdered/confectioners sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- Combine melted butter, sugar, and brown sugar together in a medium sized mixing bowl with a fork.
- Add pumpkin, egg yoke, and vanilla and mix until combined.
- Stir in flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Fold in rolled oats and 1/2 cup pecans.
- Using a 2 tablespoon cookie scoop, create cookie dough balls and place them 2” apart on the prepared baking sheet.
- Press the cookies down slightly, top with extra pecans, and bake for 18-20 minutes.
- Remove from oven when the center looks set and before the edges start to brown.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies cool, make the glaze by combining powdered sugar and water and stir until smooth.
- Drizzle glaze over cookies, let cool, and enjoy.
Notes
The frosting is totally optional so leave it out if you'd rather.
Feel free to exchange almonds for pecans.
Expert tips and substitutions to recipe
My favorite part about these cookies is it’s so easy to create substitutions.
- You can use a less oats and add chocolate chips, or you can add coconut to the mixture for another burst of flavor!
- If you don’t like pecans, that’s okay! Leave them out or use almonds or walnuts instead!
- If you aren’t a pumpkin fan (WHATTTT???), omit the pumpkin and use 1 whole egg.
This is the perfect Fall Cookie recipe! The addition of the frosting is perfection! YUM!
If you want a super easy pumpkin recipe this fall or for Thanksgiving, try these No Bake Pumpkin Cookies! SO GOOD!
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