Pumpkin oatmeal cookies always feel like the unofficial start of fall in my kitchen. The first batch fills the house with cinnamon and nutmeg, and it’s nearly impossible to wait for them to cool before sneaking one off the baking sheet. These cookies are soft and chewy with oats, pecans, and chocolate chips, then finished with a maple cinnamon drizzle that ties everything together.
They’re easy to make, even better the next day, and exactly the kind of cookie I want sitting on the counter all season long.
The secret to soft and chewy pumpkin cookies
After testing these pumpkin oatmel cookies a few different ways, I found that blotting the pumpkin and chilling the dough gives the cookies the best texture: soft, chewy, and full of cozy fall flavor. And don’t skip flattening the dough before baking. These cookies like a little help spreading out.
Ingredients
- Dry ingredients: Flour, oats, baking soda, salt, and warm spices give these cookies their soft, chewy texture and cozy fall flavor. I use old-fashioned oats here for the best texture.
- Wet ingredients: Pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla create a soft, tender cookie. I like to blot the pumpkin with a few paper towels before mixing it into the dough to remove some excess moisture and keep the cookies from becoming too cakey.
- Mix-ins: Chopped pecans add a little crunch, while mini chocolate chips add just enough sweetness without overpowering the pumpkin and spices.
- Maple cinnamon icing: A simple drizzle of powdered sugar, maple syrup, cinnamon, and milk ties everything together and makes these cookies feel extra special.
How to Make Pumpkin Oatmeal Cookies
Step 1: Line a couple of baking sheets with parchment paper and preheat the oven.
Step 2: Pat the pumpkin puree with a few paper towels to remove some of the excess moisture. In a large bowl, whisk together the sugars and wet ingredients, and then stir in the pumpkin until combined.
Step 3: In another bowl, whisk together the dry ingredients. Add them to the pumpkin mixture and stir just until you don’t see any flour left.
Step 4: Fold in the oats, pecans, and chocolate chips. The dough will be softer than a traditional cookie dough, which is exactly what you want. Cover and refrigerate for about an hour to give the oats time to absorb some of the moisture and help the cookies bake up a little chewier.
Step 5: Scoop the dough onto the prepared baking sheets using a cookie scoop. Since these cookies don’t spread much on their own, gently roll the dough into balls and press the tops down firmly before baking.
Step 6: Bake until the edges are lightly browned and the centers still look a little soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: To make the icing, whisk together the powdered sugar, maple syrup, cinnamon, and enough milk to make it smooth and easy to drizzle. Once the cookies are cool, drizzle the icing over the top.
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup all purpose flour or 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
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup pumpkin puree patted dry with paper towels
- 1 1/2 cups old-fashioned oats
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Maple Cinnamon Icing
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F. Line 2 large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking soda, and salt.
- In a separate bowl, whisk oil, sugars, egg, and vanilla until creamy. Add pumpkin and mix until just combined.
- Add the dry ingredients to the bowl with the wet mixture and mix until just combined. Fold in the oats, pecans, and chocolate chips. Cover with plastic wrap, then place the cookie dough in the refrigerator to chill for at least 1 hour.
- Use a rounded 1 1/2-tablespoon cookie scoop to form a dough ball, then use your hands to roll it into a ball. Place each cookie dough ball on the parchment paper and flatten into a round disc.
- 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, and allow them to cool completely. When ready to serve, drizzle the maple cinnamon icing on top. Enjoy!
Notes
Nutrition
Helpful Recipe Tips
- Enjoy them the next day – Don’t be surprised if you like these cookies even more the next day. Resting gives the oats time to absorb moisture from the pumpkin, making the cookies chewier and the flavors even better.
- Rest the dough – Chilling the dough for at least an hour gives the oats time to absorb moisture, making them more tender and chewy once baked.
- 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 rather than a tall one, since these do not spread much.
Find more Fall-inspired treats:
Let me know in the comments if you tried this recipe. Be sure to tag @ladleandgrain on Facebook and Instagram!
