Name: Pumpkin Oatmeal Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 2 1/2 teaspoons cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; 1/2 tsp ground ginger; 1/2 tsp allspice; 2 1/2 cups old-fashioned whole rolled oats; 1 2/3 cups all-purpose flour; 1 cup chopped pecans; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3/4 cup packed light or dark brown sugar; 1 egg yolk; 2 tablespoons molasses; 2 teaspoons pure vanilla extract; 1 cup pumpkin puree; 4 tablespoons unsalted butter, softened; 1 1/4 cup powdered sugar; 2 ounces cream cheese, softened; 1 teaspoon vanilla extract; 1 teaspoon reserved Spices (from directions); 2-4 tablespoons milk, plus more as needed

Jump to Recipe·Print Recipe

If you’re on the hunt for a treat that seamlessly bridges the gap between cozy autumn flavors and irresistible cookie comfort, this Pumpkin Oatmeal Cookies Recipe is for you. Think soft, chewy cookies bursting with warm spices, sweet pumpkin, hearty oats, crunchy pecans, and finished off with a dreamy spiced cream cheese icing. Every bite feels like wrapping yourself up in your favorite sweater and sipping something cozy by the fire—minus any need for a mug! If pumpkin is your jam and you love a cookie with a twist, this is the recipe you’ll want to keep close for every crisp, cool season (and maybe all year long).

Pumpkin Oatmeal Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely adore about this Pumpkin Oatmeal Cookies Recipe is that each ingredient plays a unique role in making the cookies incredibly flavorful and delightfully textured. These aren’t your average oatmeal cookies—it’s all about the autumn spices, pure pumpkin, and a cloud of icing that brings everything together.

Cinnamon (2 1/2 teaspoons): Lays down the cozy, familiar base of fall flavor that defines these cookies.
Nutmeg, Cloves (1 teaspoon each): Essential for depth—these add warmth and that classic autumnal aroma.
Ginger, Allspice (1/2 teaspoon each): Bring a subtle zing and complexity that wake up your taste buds.
Old-fashioned Whole Rolled Oats (2 1/2 cups): Promise hearty chewiness and rustic texture in every bite.
All-purpose Flour (1 2/3 cups): Gives the cookies structure without making them too dense.
Pecans (1 cup, chopped): Toss these in for a sweet crunch; if you opt out, adjust the oats for balance!
Baking Soda (1 teaspoon): Ensures a nice tender rise so your cookies aren’t flat.
Salt (1/2 teaspoon): A necessary pop to heighten all the other flavors.
Unsalted Butter (1 cup, softened): Creates that luscious, rich crumb we all crave in cookies.
Granulated Sugar (1 cup): Brings straightforward sweetness and encourages browning.
Brown Sugar (3/4 cup, packed): Boosts moisture content while adding a note of caramel goodness.
Egg Yolk (1): Adds chewiness and helps bind the dough perfectly.
Molasses (2 tablespoons): Deepens flavor and pairs beautifully with the pumpkin and warm spices.
Pure Vanilla Extract (2 teaspoons): Subtle, sweet perfume that makes everything taste just a bit homier.
Pumpkin Puree (1 cup): The star! Adds moisture, color, and that unmistakable pumpkin flavor.
Spiced Cream Cheese Icing Ingredients: 4 tablespoons unsalted butter, 1 1/4 cup powdered sugar, 2 ounces cream cheese, 1 teaspoon vanilla, 1 teaspoon reserved spices, 2-4 tablespoons milk (plus more as needed).

How to Make Pumpkin Oatmeal Cookies Recipe

Step 1: Prep Your Pumpkin

Begin by lining a plate with paper towels and spreading the pumpkin puree evenly on top. Let it sit for about 15 minutes while you move on to other cookie duties. When ready, place a second set of dry paper towels over the pumpkin and blot away as much excess moisture as possible. This step is your secret weapon: less pumpkin moisture means dense, chewy cookies, rather than cakey ones. Don’t skip it!

Step 2: Mix Spices and Dry Ingredients

Preheat your oven to 350 degrees F and line your baking sheets with parchment or silicone mats. In a large bowl, whisk together all the spice mix ingredients. Important: remove one teaspoon of your fragrant spice blend and set it aside for your icing magic later. Now, whisk your dry ingredients (oats, flour, pecans, baking soda, salt) right into the bowl with the remaining spices. Set aside—your kitchen should already smell incredible!

Step 3: Cream the Wet Ingredients

In a stand mixer with a paddle attachment, beat the butter and both sugars together on medium speed for about 2 minutes, until the mixture is light and fluffy. Add the egg yolk, vanilla, and molasses, mixing until combined—don’t forget to scrape down the sides! Once those are mixed in, gently blend in your blotted pumpkin puree, mixing just until everything is incorporated.

Step 4: Combine Wet and Dry

With your mixer on low, slowly add the dry ingredient mixture to the wet ingredients. Blend until just combined; you’re aiming for a cohesive dough, but don’t over-mix. If your dough feels sticky, that’s okay—chilling it between batches will make it much easier to handle!

Step 5: Shape and Bake Your Cookies

Use a 1 1/2 tablespoon cookie scoop (or your hands) to portion out the dough, then gently roll each into a ball. Place them on your prepped baking sheets, leaving about 3 inches between each for spreading. Lightly flatten the tops with your hand. Bake for 11-13 minutes, until the edges are lightly golden and the centers look set—usually right at 12 minutes. A pro tip: if your cookies aren’t spreading by minute 9, gently bang the baking sheet on the counter a couple of times, then finish baking. Cool completely on the sheets for ultimate softness.

Step 6: Whip Up the Spiced Cream Cheese Icing

While your cookies cool, whip up the luscious icing. In a large bowl, combine softened butter, cream cheese, powdered sugar, 2 tablespoons of milk, and the reserved spices. Beat until smooth and creamy, adding more milk little by little until the icing gently drips from a spoon—it should coat the cookie tops just right. Dip each cooled cookie into the icing, then set them aside to let the magic happen.

How to Serve Pumpkin Oatmeal Cookies Recipe

Garnishes

For that bakery-worthy finish, sprinkle a bit of extra cinnamon or leftover chopped pecans over the wet icing. If you’re feeling fancy, try a delicate drizzle of melted white chocolate or a few autumn-themed sprinkles for a festive touch. These simple garnishes not only make every cookie look special, they add a fun pop of texture and visual flair.

Side Dishes

Pair these cookies with a steaming mug of chai latte, hot cocoa, or classic black coffee for an unbeatable cozy treat. If you’re serving for dessert, a scoop of vanilla bean ice cream alongside a warm cookie is pure bliss, especially with the spiced icing melting ever so slightly into the creamy ice cream. These cookies also play well with a fruit tray for a celebration-worthy snack spread.

Creative Ways to Present

Stack the cookies tall on a rustic cake plate for a homey vibe or arrange them in rows on a wooden board with cinnamon sticks and whole pecans scattered in between. For gifting, tuck iced cookies into a bakery box with parchment layers, or pop a few into glass jars tied with twine for the most heartfelt homemade gift. If you’re sharing at a party, pair them with tiny glasses of milk or hot cider—you’ll be everyone’s favorite host in no time!

Make Ahead and Storage

Storing Leftovers

For iced cookies, keep them in a single layer in an airtight container in the refrigerator; they’ll taste fresh for up to a week. Before serving, let them sit at room temperature so the icing softens or pop one in the microwave for a few seconds for an extra gooey center. If you left them un-iced, you can store them at room temperature, also well-sealed, and they’ll stay tender up to 7 days.

Freezing

The Pumpkin Oatmeal Cookies Recipe freezes wonderfully, both as dough and as baked cookies. To freeze dough, scoop and roll your dough balls, freeze on a tray until firm, then store in freezer bags for up to 3 months—just bake from frozen, adding a few extra minutes. For baked cookies, freeze in layers with parchment between each, and let them thaw naturally at room temperature before serving. Both methods lock in the flavor and freshness till your next craving hits!

Reheating

For that just-baked warmth, pop cookies in the microwave for 5-10 seconds (if iced, watch carefully so the icing doesn’t melt too much). You can also let frozen cookies thaw at room temperature or refresh them in a low oven at 300 degrees F for a few minutes. This trick revives the chewy texture and makes the cinnamon aroma come alive again—it’s seriously worth the minute or two of extra patience.

FAQs

Can I make this Pumpkin Oatmeal Cookies Recipe gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. The cookies may be slightly more crumbly, but they’ll still be deliciously moist and chewy.

Can I leave out the pecans?

Yes, if you skip the pecans, just replace them with a half cup more oats (for a total of 3 cups). This maintains the texture and ensures the cookies don’t lose body. You can also swap in walnuts, dried cranberries, or chocolate chips if you’re feeling creative!

Will the icing harden?

As the cookies sit, the butter in the cream cheese icing will help it firm up, especially in the fridge. It’ll be soft and creamy right after dipping, and slightly set after chilling, so you get the best of both worlds: a glossy sheen and an easy-to-bite finish.

Can I make the Pumpkin Oatmeal Cookies Recipe dough ahead?

Definitely! Mix up your dough, cover, and chill in the fridge for up to 3 days. Before baking, let it warm up for about 30 minutes at room temperature; the cookies will scoop and bake up just like freshly made dough.

Do these cookies really taste better the next day?

Yes! Like banana bread or carrot cake, these flavors get even cozier as they meld overnight. The molasses and spices become deeper, and the cookies stay soft—so don’t be afraid to make them a day ahead for the very best taste and texture.

Final Thoughts

This Pumpkin Oatmeal Cookies Recipe is the kind of treat that’ll have people coming back for seconds (and thirds) before they realize it. Whether you’re baking up a fall storm or just need a reason to use that can of pumpkin hiding in your pantry, give these cookies a go. I can’t wait to hear which twist or topping you try—happy baking!