Pumpkin Oatmeal Cookies Recipe

If you’re after a soft, spiced, chewy treat that tastes just like autumn coziness, the Pumpkin Oatmeal Cookies Recipe is pure cookie magic. It’s everything you love about pumpkin pie and old-fashioned oatmeal cookies rolled into one irresistible bite—finished with a luscious spiced cream cheese icing. Get ready for your new favorite fall (or honestly, anytime) bake!

Ingredients You’ll Need

The beauty of this Pumpkin Oatmeal Cookies Recipe is that every simple ingredient pulls its weight—building layers of spice, texture, and richness. Here’s why each one matters and how you can make the cookies truly your own!

• Cinnamon, Nutmeg, Cloves, Ginger, Allspice: The spice squad—each brings warmth and depth, creating that amazing fall aroma and just-right spiced flavor.
• Old-Fashioned Rolled Oats: Don’t skip these! They’re key for that hearty chew and work way better than quick oats in this cookie.
• All-Purpose Flour: Brings structure and helps the cookies hold their chubby shape.
• Chopped Pecans: For toasty crunch and nutty flavor; omit and add more oats if you like, or swap in walnuts.
• Baking Soda and Salt: The classic cookie duo for lift, spread, and balanced taste.
• Unsalted Butter (softened): Makes the cookies rich and tender, and helps the icing whip up ultra-creamy.
• Granulated & Brown Sugar: A mix for that just-right sweetness and chewy caramel undertones. Dark brown sugar? Yes, please!
• Egg Yolk Only: Keeps cookies chewy and prevents them from getting too cakey.
• Molasses (unsulfured): All about deep, earthy sweetness—like autumn in a bottle.
• Pumpkin Puree: The star! Adds moisture, color, and gentle pumpkin flavor—but don’t forget to blot it dry for perfect texture.
• Pure Vanilla Extract: Rounds out all those warm notes.
• Cream Cheese, Powdered Sugar, Milk, Reserved Spices: For a tangy, silky, spiced icing that drips oh-so-beautifully across the golden tops.

Variations

This Pumpkin Oatmeal Cookies Recipe is delightfully flexible—so you can get creative with swaps or tweaks! Whether you’re going nut-free, gluten-friendly, or adding little extras, let your taste buds call the shots.

• No-Nut Option: Skip the pecans entirely and increase the oats to 3 cups—you’ll still get that satisfying chew.
• Chocolate Lovers: Fold in semi-sweet chocolate chips for a richer, more decadent cookie (and seriously happy kids).
• Gluten-Free Switch: Use certified gluten-free oats and your favorite 1:1 gluten-free flour blend—these cookies hold up beautifully.
• Extra Spice: If you love your cookies extra spiced, double the amount of ginger or allspice for an even warmer kick.

How to Make Pumpkin Oatmeal Cookies Recipe

Step 1: Prep and Blot the Pumpkin

This step is a total game-changer—blotting your pumpkin puree gets rid of excess moisture, leading to chewier, less cakey cookies. Spread the pumpkin on a plate lined with paper towels and let it sit for at least 15 minutes while you work through the rest of your prep. Right before using, gently press additional paper towels on top, then lift away. The result? Pumpkin that’s ready to bake up thick, cozy, and never soggy.

Step 2: Mix the Spices and Dry Ingredients

In a big bowl, combine all your warm spices—cinnamon, nutmeg, cloves, ginger, and allspice. Reserve one teaspoon of this blend for your icing (trust, this adds so much flavor later on). Now whisk in your dry ingredients: oats, flour, chopped pecans (or more oats if you’re skipping nuts), baking soda, and salt. Your kitchen is already smelling amazing at this point!

Step 3: Cream Butter and Sugars

With a stand mixer (or a sturdy hand mixer), beat together the softened butter with both sugars until the mixture is light, creamy, and almost fluffy—about 2 minutes. This step is what gives you cookies with melt-in-your-mouth centers and gorgeously crinkled tops.

Step 4: Add the Egg Yolk, Vanilla & Pumpkin

Mix in that single egg yolk, vanilla, and the earthy molasses, scraping the bowl as needed. Now add your beautifully blotted pumpkin puree and mix just until everything’s combined. Don’t overdo it—keeping this part gentle preserves that dreamy texture!

Step 5: Combine Wet and Dry, Then Scoop

Slowly stream the dry ingredient mix into your wet mixture with the mixer on low. Blend until you have a delightfully sticky dough. Use a 1.5-tablespoon cookie scoop (a little bigger than a classic tablespoon) to portion out the dough, gently rolling each scoop into a ball and placing them on a parchment-lined sheet. Remember: chilling the dough between batches makes it easier to handle!

Step 6: Flatten & Bake the Cookies

Press each dough ball slightly to flatten—it helps the cookies bake up thick but not dome-shaped. Bake at 350°F for 11-13 minutes (mine are perfect at 12). If your cookies aren’t spreading by minute 9, pull the tray and give it a good bang on the counter. This little trick gives you those irresistible bakery-style edges and cracks. Let them cool completely on the tray to set their wonderfully soft centers.

Step 7: Make and Dip in Spiced Cream Cheese Icing

While your cookies cool off, whip up the icing: cream together butter, cream cheese, powdered sugar, 2-4 tablespoons of milk, vanilla, and that reserved teaspoon of spice mix until super smooth. Add milk until the icing is thick but drippy—perfect for dipping each cookie top. Let the icing set up, then get ready for (possibly) the best cookie bite of your season.

How to Serve Pumpkin Oatmeal Cookies Recipe

Garnishes

For an extra pop of autumn sparkle, sprinkle the freshly iced cookies with extra chopped pecans, a pinch of flaky sea salt, or a dusting of cinnamon sugar while the icing is still wet. These tiny touches take your Pumpkin Oatmeal Cookies Recipe from bakery-style to downright showstopping.

Side Dishes

Pair a few of these cookies with a mug of hot apple cider, chai tea, or a pumpkin spice latte for the ultimate cozy snack. They also make a delightful dessert alongside vanilla bean ice cream or Greek yogurt for a balanced treat.

Creative Ways to Present

Stack them high on a rustic wooden tray for parties, tuck several into cellophane bags tied with raffia for edible gifts, or set out a platter at brunch topped with cinnamon sticks and mini pumpkins—your Pumpkin Oatmeal Cookies Recipe instantly becomes centerpiece-worthy.

Make Ahead and Storage

Storing Leftovers

With icing: Store Pumpkin Oatmeal Cookies Recipe in a single layer in an airtight container in the fridge for up to one week. Let them sit at room temperature a few minutes before serving, or give them a quick microwave zap for an even softer bite. Without icing, they’ll happily keep at room temp in a container for up to 7 days!

Freezing

Both the baked cookies and raw dough freeze beautifully. For dough, scoop into balls, freeze on a tray, then transfer to a zip-top bag for up to 3 months—bake straight from frozen! For cookies, freeze (with or without icing) in a single layer, then store with parchment between layers. Thaw at room temp and they taste bakery-fresh.

Reheating

If you love warm cookies, a quick 8-10 seconds in the microwave brings them back to soft, gooey perfection. Even straight from the fridge, the Pumpkin Oatmeal Cookies Recipe will melt in your mouth with just a hint of gentle heat.

FAQs

Final Thoughts

If you bake one new treat this season, let it be this Pumpkin Oatmeal Cookies Recipe—each bite is spiced, soft, and supremely satisfying. I can’t wait for you to create a batch (or three) and watch them disappear. Go ahead and treat yourself—you deserve every chewy, icing-drizzled bite!

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