There’s nothing quite like the smell of warm spices filling the kitchen on a crisp fall afternoon. My pumpkin oatmeal cookies have become our family’s favorite autumn tradition – the moment that first batch comes out of the oven, my kids come running like they can smell the cinnamon and nutmeg through the walls. After testing this recipe for nearly a decade (and going through more pumpkin puree than I’d care to admit), I’ve perfected the balance of cozy spices, chewy oats, and that irresistible cream cheese drizzle that makes these cookies disappear within minutes. What started as a simple way to use up leftover pumpkin has turned into our most-requested fall treat – the kind that leaves orange-hued fingerprints on recipe cards and happy memories in its wake.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Oatmeal Cookies
Oh, where do I even begin? These pumpkin oatmeal cookies have stolen hearts in my household for so many reasons – let me count the ways:
- That dreamy texture – soft and chewy with just the right amount of oat-y bite (no hockey pucks here!)
- Warm spices that hug your tastebuds – not too overwhelming, just perfectly balanced autumn in every bite
- The cream cheese icing drizzle – because let’s be honest, everything’s better with a little sweet tang on top
- Kid-approved baking fun – my littles love scooping dough and “testing” the icing (wink wink)
- Smells like childhood memories – that cinnamon-clove aroma filling your kitchen? Pure nostalgia magic
Seriously, one batch and these will become your fall tradition too!
Ingredients for Pumpkin Oatmeal Cookies
Gathering ingredients is half the fun – especially when pumpkin spice season hits! Here’s everything you’ll need, organized so you can mix like a pro:
Spice Mix (the secret weapon!)
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Dry Ingredients
- 2 1/2 cups old-fashioned whole rolled oats (trust me, not quick oats!)
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional, but adds lovely crunch)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Creaming Ingredients
- 1 cup unsalted butter, softened (take it out 30 mins early!)
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree, blotted (see notes)
Spiced Cream Cheese Icing
- 4 tablespoons unsalted butter, softened
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon reserved Spice Mix
- 2-4 tablespoons milk (plus more as needed)
Pro tip: Measure everything before starting – it makes the process so much smoother when you’re in the baking zone!
How to Make Pumpkin Oatmeal Cookies
Alright, let’s get baking! These pumpkin oatmeal cookies come together beautifully if you follow a few simple steps. I’ve made this recipe so many times I could probably do it blindfolded (though I don’t recommend trying that!), and these are all my little tricks for cookie perfection.
Prep the Pumpkin and Dry Ingredients
First – and this is crucial – grab a couple paper towels and spread your pumpkin puree in a thin layer. Let it sit for about 15 minutes while you prep everything else. Then blot, blot, blot! Skipping this step means soggy cookies, and nobody wants that. While the pumpkin drains, whisk together all those glorious spices (remember to set aside 1 teaspoon for the icing later!). Combine them with the oats, flour, baking soda, and salt in a big bowl. I like to give everything a good stir with a fork to break up any flour clumps.
Cream Wet Ingredients and Combine
Now for the fun part! In your stand mixer (or with a sturdy wooden spoon if you’re feeling old-school), beat that softened butter with both sugars on medium speed until it’s light and fluffy – about 2-3 minutes. The mixture should look almost like wet sand. Add in the egg yolk, vanilla, and molasses, then gently fold in your blotted pumpkin. Slowly mix in the dry ingredients just until combined – overmixing makes tough cookies!
Baking and Cooling
Scoop tablespoons of dough onto parchment-lined baking sheets (trust me, parchment is worth it!), spacing them about 2 inches apart. If they’re not spreading after a few minutes in the 350°F oven, give the pan a gentle tap on the rack. Bake for 11-13 minutes until the edges turn golden but centers are still soft. They’ll firm up as they cool on the baking sheet – resist eating them immediately!
Spiced Cream Cheese Icing
Once cookies are completely cool, whip up the icing: beat softened butter and cream cheese until smooth, then add powdered sugar, vanilla, and that reserved spice mix. Add milk slowly until it reaches a thick-but-pourable consistency – about like honey. Dip each cookie halfway in and let the icing set before stacking. The smell alone will have your family hovering in the kitchen!
Tips for Perfect Pumpkin Oatmeal Cookies
After countless batches (and a few learning experiences!), here are my foolproof tips to make sure your pumpkin oatmeal cookies turn out just right every time:
- Blot that pumpkin like your cookies depend on it – I spread mine on a triple layer of paper towels and press firmly with more towels. Wet batter = flat cookies!
- Chill sticky dough for 30 minutes if it’s too soft to scoop – this saves you from pancake cookies spreading across the pan
- Store iced cookies single-layer with parchment between layers, or keep icing separate until serving if you prefer crisp cookies
- Underbake slightly – they’ll continue cooking on the hot baking sheet for that perfect chew
- Toast pecans first if using – just 5 minutes in a 350°F oven brings out their flavor dramatically
Follow these simple tricks, and you’ll be the pumpkin cookie hero of your household!
Pumpkin Oatmeal Cookies FAQs
Over the years, I’ve gotten so many questions about these pumpkin oatmeal cookies – here are the answers to the ones that pop up most often!
Can I use quick oats instead of old-fashioned?
I don’t recommend it! Quick oats absorb moisture differently and can make your cookies mushy. The whole rolled oats give that perfect chewy texture we love. If you’re in a pinch, pulse quick oats in the blender a few times to mimic the texture of old-fashioned oats.
How do I freeze these cookies?
You’ve got options! Freeze baked cookies (without icing) in a single layer, then transfer to an airtight container with parchment between layers. For dough, scoop balls onto a baking sheet, freeze solid, then bag them up. Bake straight from frozen – just add 1-2 extra minutes. Icing freezes well too – just rewhip with a splash of milk if needed.
Why is my icing too runny?
Oh honey, we’ve all been there! Usually it’s one of three things: butter/cream cheese was too soft, you added too much milk, or the powdered sugar wasn’t packed properly. Fix it by chilling the icing for 15 minutes, then stirring in more powdered sugar a tablespoon at a time until it thickens.
What can I substitute for molasses?
No molasses? No problem! Dark corn syrup or maple syrup work in a pinch (use the same amount). For deeper flavor, try 1 tablespoon honey + 1 tablespoon brown sugar. The molasses adds moisture and that rich caramel note, so don’t skip it entirely!
Any vegan adaptations?
Absolutely! Swap butter for coconut oil, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free cream cheese. For the pumpkin puree, just make sure it’s plain – some brands sneak in dairy. The cookies might spread a bit more, but they’ll still taste amazing!
Nutritional Information
Just so you know what you’re biting into – each of these pumpkin oatmeal cookies (with that luscious icing!) clocks in around 180 calories. Now, these are estimates based on my favorite brands – your exact numbers might dance around a bit depending on ingredients. The cookies pack cozy carbs (25g), a little protein punch (2g), and enough autumn spice magic to make counting totally worthwhile!
Share Your Pumpkin Oatmeal Cookies
Nothing makes me happier than seeing your cookie creations! Snap a photo of those spice-kissed pumpkin oatmeal cookies and tag me – I’ll be the one drooling over my phone screen. Follow me on Facebook for more delicious recipes!
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Irresistible Pumpkin Oatmeal Cookies Your Family Will Devour
Soft, chewy pumpkin oatmeal cookies packed with warm autumn spices and topped with spiced cream cheese icing.
- Total Time: 33 minutes
- Yield: 24 cookies 1x
Ingredients
- Spice Mix:
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- Dry Ingredients:
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Creaming Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- Spiced Cream Cheese Icing:
- 4 tablespoons unsalted butter, softened
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon reserved Spice Mix
- 2–4 tablespoons milk (plus more as needed)
Instructions
- Prep the pumpkin puree by spreading it on a paper towel-lined plate for 15 minutes to reduce moisture. Blot excess moisture.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together Spice Mix ingredients. Reserve 1 teaspoon for icing. Mix with Dry Ingredients.
- Cream butter and sugars in a stand mixer. Add egg yolk, vanilla, and molasses. Stir in pumpkin puree.
- Slowly add Dry Ingredients to wet mixture.
- Scoop dough, roll into balls, and flatten slightly on baking sheets.
- Bake for 11-13 minutes until edges are lightly browned.
- Cool cookies completely on baking sheets.
- Make icing by creaming butter, cream cheese, powdered sugar, milk, and reserved Spice Mix.
- Dip cooled cookies in icing and let set.
Notes
- Blotting pumpkin puree helps create a chewier cookie.
- Bang the baking sheet lightly if cookies aren’t spreading.
- Adjust milk in icing for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
