Pumpkin Oatmeal Cookies

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Made with rolled oats, pecans, and pumpkin puree and drizzled with icing, these Pumpkin Oatmeal Cookies are a quick and easy fall treat. Ready in just 30 minutes!

Pumpkin Oatmeal Cookies stacked

Easy Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are a simple, easy cookie recipe that’s just perfect for fall. A twist on classic oatmeal cookies, these are made with pumpkin puree and pumpkin pie spice for that great fall flavor, while chopped pecans add extra texture and flavor.

The end result is a sweet, soft, and flavorful cookie that you can have ready in minutes. These store quite well too, lasting up to 5 days in the fridge. Feel free to make a double batch to enjoy them all week!

If pumpkin is one of your favorite fall flavors, then be sure to check out this delicious Instant Pot Pumpkin Cake or these tasty Pumpkin Salted Caramel Cupcakes. Cookie-wise, I also love these pumpkin snickerdoodles and pumpkin pie cookies.

Why You’ll Love These Oatmeal Pumpkin Cookies

Here are a few reasons to love these pumpkin oatmeal cookies.

  • Filled with fall flavor. With pumpkin puree, pumpkin spice, and brown sugar on the ingredient list, these oatmeal pumpkin cookies truly taste like a bite of fall.
  • Soft & chewy. Like any good oatmeal cookie should be, these pumpkin oatmeal cookies have a perfectly soft and chewy inside, while the edges are just perfectly brown.
  • Quick and easy. From start to finish, it takes just about 15 minutes to prepare these pumpkin oatmeal cookies. No chill time required!

What You’ll Need

These oatmeal pumpkin cookies are made with pumpkin puree, pumpkin pie spice, oats, and pantry staples. See the recipe card below for measurements.

  • Unsalted butter – Melted to combine easily with the other ingredients.
  • Sugar – Equal parts granulated sugar and light brown sugar sweeten these cookies.
  • Pumpkin puree – I like to use my homemade pumpkin puree, though you can grab some at the store too. Be sure to grab pure puree and not pumpkin pie filling.
  • Egg yolk – Helps give the cookies some shape.
  • Vanilla extract
  • Flour
  • Baking soda – Helps the cookies rise just a bit in the oven.
  • Cinnamon & pumpkin pie spice – These spices add the classic warm flavors to the cookies.
  • Oats – I recommend rolled oats for the best texture in these cookies, not instant or steel-cut oats.
  • Pecans – Chopped pecans add texture to these pumpkin oatmeal cookies.
  • Powdered sugar – Mixed with water to create the glaze.

How to Make Pumpkin Oatmeal Cookies

These oatmeal pumpkin cookies come together in just a few simple steps.

  • Make the dough. Combine the butter and sugars with a fork then stir in the pumpkin, egg, and vanilla. Add the dry ingredients and stir to combine fully. Finally, add the rolled oats and pecans. Fold to combine.
  • Form the cookies. Place balls of cookie dough 2 inches apart on the baking sheet. Gently press down on the top of the dough to create an indent and top with pecans.
  • Bake. Bake for 18 to 20 minutes, until the middle is set and the edges are light brown. Cool for 5 minutes before transferring to a cooling rack.
  • Make the glaze. Combine the powdered sugar and water until smooth. Use a smooth to drizzle over the cookies. Allow to set. Enjoy!

Tips for Success

Here are a few tips to help you make the best cookies possible.

  • Egg yolk only. The egg is required for moisture and to help hold the cookies together but using just the egg yolk is key to achieving the perfectly chewy texture vs one that’s too soft.
  • Skip the pecans. Not a fan of pecans? No worries. You can either omit them or replace them with walnuts.
  • Leave space between the cookies. Since you are pressing these cookies down and they’ll spread a bit during baking, you want to be sure to leave 2 inches between each dough ball on the baking sheet.
  • Allow cool before icing. Let your pumpkin oatmeal cookies cool a bit before adding the icing, though they do not need to be at room temperature.

Proper Storage

  • Fridge. These iced pumpkin oatmeal cookies are best stored in an airtight container in the fridge. They’ll last for up to 5 days.
  • Freezer. You can also freeze them for up to 3 months, once the icing has set completely. Place them in an airtight container, with parchment paper between layers.

More Pumpkin Desserts To Try

Adding the glaze on top of the cookies.
5 from 1 vote

Easy Pumpkin Oatmeal Cookies

Made with rolled oats, pecans, and pumpkin puree and drizzled with icing, these Pumpkin Oatmeal Cookies are a quick and easy fall treat. Ready in just 30 minutes!
Servings: 17 cookies
Prep: 10 minutes
Cook: 18 minutes
Additional Time: 7 minutes
Total: 35 minutes


Glaze Ingredients:

  • 1 cup + 2 tablespoons powdered/confectioners sugar
  • 2 tablespoons water


  • Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  • Combine melted butter, sugar, and brown sugar together in a medium-sized mixing bowl with a fork.
  • Add pumpkin, egg yolk, and vanilla and mix until combined.
  • Stir in flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Fold in rolled oats and 1/2 cup pecans.
  • Using a 2 tablespoon cookie scoop, create cookie dough balls and place them 2” apart on the prepared baking sheet.
  • Press the cookies down slightly, top with extra pecans, and bake for 18-20 minutes.
  • Remove from the oven when the center looks set and before the edges start to brown.
  • Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  • While the cookies cool, make the glaze by combining powdered sugar and water and stir until smooth.
  • Drizzle glaze over cookies, let cool and enjoy.

Last Step:

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Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 105mg | Potassium: 61mg | Fiber: 1g | Sugar: 19g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg


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