Pumpkin Oatmeal Cookies

Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze need a place in your cookie jar this fall! These are everything I love about autumn baked into one amazingly tasty treat.

We are obsessed with pumpkin desserts all year long. This Pumpkin Dump cake is easy and loved by everyone who tries it! Or give our favorite Pumpkin Spice Fudge a try this holiday season.

Steack of 3 chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze

Pumpkin Oatmeal Cookies

Creating the perfect pumpkin cookie takes time. As in 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. And I thought . . . perfect!

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. But I couldn’t stop there!

 I had to go whip up a glaze. And I think maple and pumpkin are just perfect together so I used maple flavoring in the powdered sugar glaze.

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.

WIre rack with pumpkin cookies topped with maple glaze.

Ingredient Notes

To make these pumpkin oatmeal cookies, you need:

  • Pumpkin Puree (canned, NOT pumpkin pie filling)
  • Butter
  • White and brown sugars
  • Quick cooking oats 
  • All Purpose Flour
  • 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.

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Substitution Ideas

  • Raisins
  • Dried cranberries (craisins)
  • Chopped Pecans
  • Walnut pieces
  • Butterscotch morsels 

Personally, I think the white chocolate chips were just perfect in these cookies but I think next time I might try a version with nuts, too, for something a little different.

I suppose you could also make these without the glaze if you want a more basic, but why miss out?

The thin later of glaze gives the cookies an impressive finishing touch with hardly any extra effort.

Recipe FAQs

How do I store pumpkin cookies?

Store these pumpkin cookies at room temperature and they’ll keep soft and chewy for about a week.

Can I freeze pumpkin glazed cookies?

Yes! To freeze pumpkin cookies, stick a piece of parchment paper between each layer of cookies in the freezer to keep the maple glaze from sticking the cookies together. Thaw in the fridge overnight or for a few hours at room temperature (a great option for lunch boxes).

Can I make these pumpkin cookies ahead of time?

Yes! Assemble cookie dough balls on a cookie sheet and freeze for 30 minutes. Remove from freezer and store cookie dough balls in airtight container. When ready to bake, add an extra 1-2 minutes to baking time.

Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze

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Yield: 24 cookies

Pumpkin Oatmeal Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze.

Ingredients

FOR THE COOKIE:

  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pure pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup quick cook oats
  • 1 cup all-purpose flour
  • 1/2 cup white chocolate morsels

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1 tsp maple flavoring
  • 1 Tbsp milk

Instructions

    1. 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.
    2. Fold in white chocolate morsels.
    3. 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.
    4. 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.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 147mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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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!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 9, 2020

Comments & Reviews

  1. 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 ?

  2. 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.

  3. 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!

    1. 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 🙂

  4. 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.

  5. 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!

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