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.
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 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)
- 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
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.
- Raisins
- Dried cranberries (craisins)
- Chopped Pecans
- Walnut pieces
- Butterscotch morsels
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.
Add some homemade chai spice mix to the dough. Or whip up a batch of these chai cookies instead!
Recipe FAQs
Store these pumpkin cookies at room temperature and they’ll keep soft and chewy for about a week.
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).
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.
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
Favorite Cookie Recipes
See all Cookies recipes
Pumpkin Oatmeal Cookies
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 really good! I love oatmeal cookies. I’ll definitely have to try that glaze. It would probably be good on some sort of breakfast treat too!
Everything about these cookies makes me excited. I just want to eat one (or two or three) right now! Pinning these..
Aww man I had some serious problems with pumpkin cookies a few weeks back. These oatmeal cookies look freaking amazing though, Aimee! The perfect balance of chewy, soft, and sweet (oh and the pumpkin, can’t get enough pumpkin in my life!).
yum!!! I love oatmeal anything but especially this version. And thanks for the link!
I used to buy iced oatmeal cookies at the grocery store every week. Your version is a zillion times better since it has pumpkin in it!
You had me at maple glaze…I’ll take a dozen 😉
I am currently looking for fal type desserts and as soon as I saw these on google+, I just had to stop by. Thanks for sharing the recipe, I think they will do nicely!
Hello, gorgeous! I saw these on Pinterest and couldn’t wait to hop over! That glaze! Mmmm!
OMG! I love all the flavors in these cookies! I could eat a ton of these.
These cookies are rockin’!!
You put together a lot of brilliant flavors all in one cookie. I love the chewiness of an oatmeal cookie, and that glaze just takes it straight over the top.
There are not enough glazed cookies in my world. I love this pumpkin twist on the oatmeal cookie and wow, that glaze seriously puts it over the top!
I was looking at my ipad in bed this morning and I had this post up. My husband looked over and was like those look awesome especially with the gooey stuff on top. This is high praise from him 🙂
I’ve had oatmeal and pumpkin on my to do list, so these are feeding into that even more. Love the sound of these cookies, and that glaze is killing it. Pinning!
Haha! I love that you say these are like a granola bar…you don’t have to convince me! I am so glad you didn’t give up on the pumpkin cookie quest…the oatmeal and maple sounds amazing paired with pumpkin!!! Pinnned!
These are perfect! Best flavor combo ever!
OH MY goodness, maple and pumpkin are my favorite!!! Love that these aren’t cakey! Can I come over and eat the other half you left 😉
The texture. The glaze. The FLAVOR. Oh wow. I loooove oatmeal cookies. These would be so good! Pinned!
Thanks for pinning Averie!
Pumpkin cookies are definitely not easy to make—they’re usually too cakey for my taste–but you nailed these! They look like they have the perfect texture and I love the addition of oats and white chocolate chips! Pinned it!
Yum! These sound great. I love the maple glaze and white chocolate chips. Can’t wait to try these.