These Pumpkin Oatmeal Cookies are the perfect way to celebrate Fall! The combination of wholesome oatmeal, whole wheat flour, chocolate chips, pecans, and warm spices results in a chewy and flavorful treat.
Imagine sinking your teeth into a cookie that’s both hearty and sweet, with a touch of cinnamon, nutmeg, and ginger. And to make these pumpkin oatmeal cookies with chocolate chips even more irresistible, add a decadent drizzle of maple cinnamon icing on top. You won’t be able to resist having just one!
Think cozy evenings, a mug of something warm, and these soft baked pumpkin oatmeal cookies making life sweeter. They’re not just treats; they’re little bites of fall happiness. So, grab one (or two) and let the autumn vibes sink in!
Why this recipe is a must-try!
- Just Mix, Bake, and Enjoy! This soft pumpkin cookie recipe is really easy to make and can all be mixed together in one bowl!
- Wholesome Goodness – Oats, whole wheat, and pecans contribute to a balanced texture that’s both hearty and satisfyingly chewy and pairs perfectly with the rich flavor of pumpkin.
- Delicious Maple Cinnamon Icing – The drizzle of maple cinnamon icing adds a subtle sweetness and aromatic touch, completing the flavor profile.
Ingredients + Substitutions
- Whole wheat flour – Whole wheat flour not only adds a wholesome touch but also infuses a nutty depth to the recipe, complementing the fall flavors with its hearty character. You can easily swap all-purpose flour if preferred.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie mix!
- Old-fashioned Oats – Adding oats not only creates a hearty and chewy texture for the cookies but also adds a dose of fiber, ensuring each bite is satisfying and wholesome. I wouldn’t suggest using quick oats, as they won’t produce the same texture.
- Egg – for binding
- Oil – I’ve tried these with both vegetable oil and olive oil. They were both delicious!
- Spices – cinnamon, ginger, nutmeg, and allspice.
For the cinnamon maple icing
- Powdered sugar
- Maple syrup
- Cinnamon or pumpkin pie spice
How to Make Pumpkin Oatmeal Cookies
Step 1: Preheat the oven and prepare 2 baking sheets with parchment paper.
Step 2: Add the brown sugar, oil, egg, and vanilla to a bowl of a stand mixer fitted with a paddle attachment. Mix together until well combined and creamy. Then add the pumpkin and continue mixing until it is just combined.
Step 3: Whisk together the dry ingredients in a separate bowl and add to the wet mixture. Mix until it is just combined with no flour streaks remaining.
Step 4: Add the remaining oats, pecans, and chocolate chips to your cookie dough and mix until just combined. Do not overmix.
Step 5: Scoop the cookie dough onto your prepared baking sheets. You should end up with about 18 large cookies, or you can scoop them a little smaller and end up with about 24 cookies. They don’t spread much, so take the extra step of flattening out the tops of your scoops so they bake evenly.
Step 6: Bake for about 10-12 minutes. After baking, allow to rest on the pan for a few minutes before transferring to a wire rack to cool completely. Then, finish with a drizzle of icing.
To make the icing, simply combine the powdered sugar, maple syrup, cinnamon, and milk.
Helpful Recipe Tips
- Soak the oats – Allowing some of the oats to soak in the wet mixture serves a dual purpose in enhancing the texture and flavor of the cookies. When oats soak in the wet ingredients, they absorb moisture, becoming plump and tender. This not only contributes to the overall chewiness of the cookies but also infuses them with a more pronounced oat flavor.
- Sift the dry ingredients – Sifting flour and other dry ingredients helps eliminate lumps and ensures an even distribution in the batter.
- Press them flat – Use a sheet of wax paper, the back of a spoon or glass, or simply use your fingers to press the scooped cookie dough ball flat. This will ensure even baking and that you end up with a round cookie.
- The glass technique – Want perfectly round cookies? As soon as you remove them from the oven, take a glass, place it over the cookie, and swirl it around while still warm and pliable. This will form the edges into a round cookie!
How to Store Pumpkin Oatmeal Cookies
After cooling, store your cookies in an airtight container for up to 3-4 days.
To freeze, place the pumpkin cookies on a baking sheet and put them in the freezer. Once frozen, transfer them to an airtight container and store them for up to 2 months. When ready to enjoy, let them thaw at room temperature.
Find more Fall-inspired treats:
I hope you’ll love these Pumpkin Oatmeal Cookies as much as I do. They are a perfect taste of fall! With oats, whole wheat flour, and pumpkin, they bring a cozy blend of flavors and textures. Topped with a touch of maple cinnamon icing, they’re a delightful treat for any autumn moment. Bake a batch, savor the season, and enjoy the simple joy they bring.
Pumpkin Oatmeal CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
Fall-inspired pumpkin oatmeal cookies with pecans, chocolate chips, and maple cinnamon frosting – a perfect treat for the season!
1 cup whole wheat flour
2 1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice (or clove, if preferred)
1/4 teaspoon salt
3/4 teaspoon baking soda
1/3 cup oil
2/3 cup packed brown sugar
1 teaspoon vanilla
3/4 cup pumpkin puree
1 1/2 cups old-fashioned oats, divided
- Maple Cinnamon Icing
3/4 cup powdered sugar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon, or pumpkin spice
1 tablespoon milk
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together brown sugar, oil, egg, and vanilla until creamy. Add pumpkin and mix until just combined. Add ½ cup oats and allow to sit while you combine the dry ingredients.
- In a separate bowl, whisk together the flour, spices, baking soda, and salt.
- Add the dry ingredients to the bowl with the wet mixture and mix on low until just combined. Fold in the oats, pecans, and chocolate chips.
- Use a cookie scoop to divide the batter into cookies on the prepared sheet pan. Place a piece of wax or parchment paper on top of the scooped cookie dough and use another sheet pan to flatten the cookies to a 2 ½-inch round.
- Bake for 10-12 minutes.
- While the cookies are baking, make the icing by combining the ingredients in a bowl until smooth. Cover until ready to use.
- Remove the cookies from the oven and transfer them to a wire rack. Drizzle the maple cinnamon icing on top. Enjoy!