Go Back
–+ servings
a stack of pumpkin oatmeal cookies with icing with a bite out of a cookie
Print Pin

Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are a celebration of fall in soft, chewy, cookie form!  They will be the hit at all your Halloween and Thanksgiving get togethers and you will love that they taste even better the next day (AKA stress-free, make-ahead cookies)!  These Pumpkin Oatmeal Cookies are unapologetically flavorful, loaded with pumpkin, brown sugar, cinnamon, nutmeg, cloves and ginger and boast the ideal soft, chewy, rich, and tender texture without being caky.  Dunk the plump morsels in heavenly silky cinnamon cream cheese icing and just try to stop at 5.
Prep Time 30 minutes
Cook Time 12 minutes
Servings 46 cookies

Ingredients

SPICE MIX

  • 2 1/2 teaspoons cinnamon
  • 1 tsp EACH ground nutmeg, ground cloves
  • 1/2 tsp EACH ground ginger, allspice

DRY INGREDIENTS

  • 2 1/2 cups old-fashioned whole rolled oats
  • 1 2/3 cups all-purpose flour
  • 1 cup chopped pecans (see notes if omitting)*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

CREAMING INGREDIENTS

  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 1 egg YOLK only
  • 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 Spices (in directions)
  • 2-4 tablespoons milk, plus more as needed

Instructions

Prep Pumpkin

  • Line a plate with paper towels, spread one cup pumpkin on top, and let it sit for 15 minutes or so while you begin making the cookies (longer is fine too). When it’s time to add the pumpkin puree, place some dry paper towels on top of the pumpkin and blot out as much moisture as possible.  The blotted pumpkin should appear drier and easily peel off of the paper towels. (More moisture = cakier cookies, less moisture = denser, chewier cookies.)

Cookies

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats; set aside.
  • In a large bowl (large enough to later hold the Dry Ingredients), whisk together the Spice Mix ingredients. Remove one teaspoon to use later in the icing. To the remaining Spice Mix, whisk in all of the Dry Ingredients; set aside.
  • With a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
  • Add egg yolk, vanilla, and molasses, mix until combined, scraping down the sides as needed. Add the pumpkin and mix just until combined. With the mixer running on low, slowly add the Dry Ingredients and mix until combined.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough and roll into balls. Place the balls on the baking sheet, leaving about 3 inches in between. Gently press down on the cookie balls with your hand to slightly flatten.
  • Bake for 11-13 minutes at 350 degrees F or until the edges of the cookies are lightly browned and the tops are set (mine take exactly 12 minutes).  Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  • Remove from the oven and allow the cookies to cool completely on the baking sheets.

Spiced Cream Cheese Icing

  • While the cookies are cooling, make the icing (don’t make it too early or it will thicken). Add the softened butter, cream cheese, powdered sugar, 2 tablespoons milk and reserved Spice Mix to a large mixing bowl. Cream together until smooth. Add milk as needed so the icing will drip off of the cookies when dipped without needing to be spread.
  • Dip the tops of the cookies in the icing then transfer the cookies to a flat surface. Dig in!

Video

Notes

*time is per batch and not total baking time.

A few helpful tips

  • *If omitting pecans: increase the oats to 3 cups. 
  • Chill cookie dough in between batches.  As you’re waiting to roll out your next batch of cookies, place the dough in the refrigerator.  This will help the dough be less sticky and easier to work with. 
  • Feel free to reshape unruly cookies. Even if you roll your dough into perfect balls, you may have a few rogue edges that don't bake up symmetrical.  If this bothers you, you can use the edge of your spatula to push the edges back into a circle when the cookies are still soft fresh out of the oven.
  • The icing will thicken upon standing.  The icing contains butter which means it will firm up the longer it sits. This means your icing may be the perfect consistency to start with but may need to be thinned towards the end of icing the cookies. To do so, whisk in additional milk one tablespoon at a time.
  • Pumpkin Oatmeal Cookies taste better the next day.  That should be music to your ears, right?  Similar to banana bread and carrot cake, the cookies taste even better the next day as the spices and molasses meld together.   The cookies will retain their incredibly soft and chewy texture for the whole 7 days. 
  • Make ahead cookie dough.  You can make the cookie dough, cover and chill it in the refrigerator for up to 3 days.  Allow it to come to room temperature before rolling the cookie dough.

Storage

  • Pumpkin Cookies with Icing: should be stored in an airtight container in a single layer in the refrigerator for up to one week.  Let the cookies sit at room temperature before serving or microwave for just a couple seconds (they are so much better warmed!).
  • Pumpkin Cookies without Icing:  can be stored in an airtight container at room temperature for up to 7 days (if they last that long!).
  •  To freeze cookie dough: fit as many cookie dough balls as you can on a parchment/nonstick lined baking sheet without touching. Place the baking sheet in the freezer and freeze the balls until the outsides are hard (about 1-2 hours).  Transfer the dough balls to a freezer size plastic bag and freeze for up to 3 months.  Bake from frozen, adding a couple extra minutes to the cook time.
  •  To freeze cookies:  fit as many cookies (with or without icing) on a parchment/nonstick mat lined baking sheet without touching.  Place the baking sheet in the freezer and freeze until solid (about 1 hour). Transfer cookies to a freezer size plastic bag with sheets of parchment in between any layers.  Freeze for up to 3 months.  When ready to eat, remove any parchment paper and let the cookies sit at room temperature in a single layer until thawed completely.