Soft and chewy Pumpkin Oatmeal Cookies with white chocolate morsels, fall spices, and maple glaze need a place in your cookie jar! These are everything I love about autumn baked into one amazingly tasty treat.
I are obsessed with pumpkin desserts all year long. Everyone who tastes this Pumpkin Dump cake adores it, and it’s simple to make! Or give my favorite Pumpkin Spice Fudge a try this holiday season.
Oatmeal Pumpkin Cookies
Creating the perfect pumpkin cookie recipe takes time. Making my pumpkin snickerdoodles were a labor of love. And often the process includes numerous batches of cookies–some edible, some not so much.
Just when I was about to give up, I remembered this Iced Oatmeal Cookie recipe on my blog.
The oatmeal will absorb some of the extra liquid from the pumpkin creating a delicious, soft (NOT CAKE-Y) pumpkin cookie.
I was thrilled that these cookies came out chewy with lots of real pumpkin flavor. I couldn’t stop there!
I had to go whip up a delicious icing.
Pumpkin and maple go hand in hand. You may remember this duo in my favorite Pumpkin Donuts recipe! That sweet maple glaze is divine!
Oh, and instead of chocolate chips, like you might see in most pumpkin cookies, I used white chocolate morsels.
This is such a delicious pumpkin cookie; and I can say that honestly since I ate nearly half of them on my own.
Bonus: it’s naturally egg free and therefore safe for those with egg allergies.
Ingredient Notes
To make these pumpkin oatmeal cookies, you need:
- Pumpkin Puree (canned, NOT pumpkin pie filling)– use the leftover pumpkin puree in my pumpkin smoothie!
- Butter
- White and brown sugars
- Quick cooking oats
- All Purpose Flour– use our guide on how to measure flour correctly.
- Cinnamon and nutmeg -or substitute pumpkin pie spice.
- Baking soda and baking powder
- White chocolate morsels
How to Make Maple Glaze for Cookies
This glaze requires just three ingredients:
- Powdered sugar
- Milk
- Maple flavoring (or extract)
Whisk the ingredients together in a bowl and use a spoon to drizzle the glaze over the cooled cookies. Let the cookies sit until the glaze hardens (at least 15 minutes) before serving.
The combination of pumpkin, maple and white chocolate in these cookies is almost addictively good. Unlike some other pumpkin cookies I’ve tried, there’s nothing at all cake-like about these treats.
The chewy oatmeal texture plus spiced pumpkin flavor definitely has me in the mood for fall. Sweet bits of white chocolate made them even better.
Substitution and Additions
The white chocolate chips were perfect in this pumpkin oatmeal cookie recipe. However, there are many other tasty additions you could try.
- Raisins
- Dried cranberries (craisins)
- Chopped Pecans
- Walnut pieces
- Butterscotch morsels
The thin layer of glaze gives the cookies an impressive finishing touch with hardly any extra effort.
Add some homemade chai spice mix to the dough. You can whip up a batch of these chai cookies instead!
Storage
- Store pumpkin oatmeal cookies in an airtight container at room temperature.
- Freeze cookie dough balls, or freeze baked and cooled cookies for up to 3 months.
More Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies– not from a cake mix!!
- No Bake Nutella Cookies
- Monster Cookies
- Peanut Butter Cookies
- Caramel Cracker Bars
Pin this now to find it later
Pin It
Pumpkin Oatmeal Cookies Recipe
Ingredients
FOR THE COOKIE:
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup pure pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup quick cook oats
- 1 cup all-purpose flour
- ½ cup white chocolate morsels
FOR THE GLAZE:
- 1 cup powdered sugar
- 1 teaspoon maple flavoring
- 1 Tablespoon milk
Instructions
- In a large mixing bowl, beat butter with sugars. Add pumpkin and mix until fully combined. Add cinnamon, nutmeg, salt, baking powder, baking soda, oats and flour. Mix until blended.
- Fold in white chocolate morsels.
- Drop cookies by large tablespoon onto a parchment paper lined cookie sheet. Bake in a preheated 350 degree F oven for 14-16 minutes. Remove and cool completely before glazing.
- For the glaze, whisk together all the ingredients. Drizzle or spoon onto each cookie. Allow to set, about 15 minutes.
Notes
- Storage Tips: Keep cookies in airtight container for up to one week. Or freeze for up to 3 months. Thaw in refrigerator and enjoy.
- Pumpkin Pie spice can be used in place of cinnamon and nutmeg.
Nutrition
Whether you serve these Pumpkin Oatmeal cookies as an after school snack, a lunch box treat or even a quick breakfast, everyone loves them. Give them a try this fall and find out for yourself!
These look so delicious and yummy! I can’t wait to give these a try! So excited!
Was searching for a pumpkin cookie recipe with not too much sugar in them which I why I chose this one. They were absolutely delicious! I love that the cookie is not too sweet since they’ve got the icing on top and chocolate chips in the cookie. I didn’t have white chocolate chips so used salted caramel which was delicious. Making them again for my son and his girlfriend to take back to university this weekend. Thank you for posting this recipe ?
So glad you enjoyed this cookie. It’s so tasty, love the salted caramel tip!
First, let me say my husband loved these cookies. They were quite tasty. Like another reviewer, I questioned no egg in the dough, but followed the recipe exactly. I think pumpkin can replace egg. They were not chewy but cakey. So for those that like a variety of texture to their cookies, or prefer a cake-like texture, that’s the way these turned out for me. I will let you know I’m an American living in Singapore so the humidity affects baking at times. I try to crank up the air conditioner when I’m baking. I will definitely make again. They were still that good. Oh, and the glaze reminded me of my favorite doughnut: Maple Glazed Long Johns. Thank you Aimee for sharing your recipe with us all.
I made these tonight! Moist and delicious, my hubby ate 3, I ate 2, but I had to control myself!! Delish
So glad you enjoyed them!! I have little self control around them, haha!!
I’d love a batch delivered to my house 🙂
Are you hinting at something? hehe!!
Hi Aimee. I made these cookies and was surprised that there were no eggs even though the other iced oatmeal cookie recipe you referenced contained eggs. My family loved these but I wondered if they might be even better with an egg and whether the lack of eggs was an oversight. Was it? Thanks for all the great recipes!
The egg helps bind a cookie together. In this recipe, the pumpkin was the binding ingredient. Adding an egg would have added not only more moisture to this recipe, but I didn’t want “cake” like cookies. So yes, it was intentional to leave the egg out 🙂
Aimee, thanks for the reply! I thought that might be the case, thanks for clarifying!
Made these tonight. They are wonderful. Chewy and the spicing is just right. Used oldfashioned oats and oat flour to make them gluten free for a friend. They are delicious! So glad, I found a recipe that isn’t cakey.
Awesome! happy to hear you enjoyed the recipe!
I am dying over this maple glaze, yum 🙂 my husband will love these
Thank you!
I love that these aren’t cakey. I need them!!
I just made two batches of the most delicious pumpkin oatmeal cookies ever! what a great recipe! I made it my own by doing half white chocolate chips and half semi-sweet chips. so yummy!
You had me at “maple glazed”! Pinning and sharing on my Facebook page tomorrow!
These cookies look fabulous Aimee! A perfect combination of flavors – yummy!