Looking for a quick and easy recipe? These pumpkin oatmeal cookies are the perfect breakfast or snack. They’re made with simple ingredients, so you can whip them up in minutes. And they taste like fall!
Easy Pumpkin Oatmeal Cookies
Pumpkin is a must during the fall season that is headed our way. These simple and easy Pumpkin Oatmeal Cookies are sure to help with those fall jitters that many of you may have. You can have a sweet, soft, and flavorful cookie in minutes with this recipe and everyone is sure to enjoy it. 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.
- Butter– Use unsalted to control the amount of salt in the recipe.
- Sugar– Every great dessert recipe uses sugar in it.
- Brown Sugar– This will add richness to the cookies.
- Pumpkin Puree– Be sure to use puree and not pumpkin filling.
- Egg– Use these at room temperature.
- Vanilla– Use pure extract for the best flavoring.
- Flour– You will need unbleached flour for the best results.
- Baking Soda– This will allow the cookies to rise in the oven.
- Salt– This will bring out the flavors in the recipe.
- Cinnamon– This will add an additional flavoring.
- Pumpkin Pie Spice– This will add a wonderful aroma to the cookies.
- Oats– You will be using rolled oats for this recipe.
- Pecans– These will need to be chopped to prepare.
- Powdered Sugar– This is great for homemade icing or glaze.
- Water– Using this will thin out the glaze.
How to Make Pumpkin Oatmeal Cookies
To start, set the oven to 300 degrees and use parchment paper to line a baking sheet.
First, in a medium-sized bowl, add in the butter, sugar, and brown sugar, and combined using a fork.
Secondly, pour in the pumpkin, egg yolk, and vanilla and combine.
Thirdly, add the flour, baking soda, salt, cinnamon, and pumpkin spice and combine until fully incorporated.
Next, using a spatula, add in the rolled oats and 1/2 C of pecans and fold to combine.
In addition, create 2 tablespoons worth of cookie dough balls using a cookie scoop and place them 2 inches apart on the baking sheet.
Furthermore, using your hands, or a flat-bottomed glass, gently pressed down the cookies and top with more pecans.
Next, place the cookies into the oven for 18-20 minutes.
Finally, take the cookies out of the oven, and make sure the middle is set, and the edges are light brown.
To finish, allow the cookies to cool for 5 minutes on the baking sheet before placing them on a cooling rack.
First, add the powdered sugar and water into a small bowl, and combine until smooth.
Next, using a spoon, drizzle on top of the cookies and allow them to cool.
Serve and Enjoy!
What is the best type of canned pumpkin to use?
When making any Pumpkin recipe, the best-canned pumpkin to use is pumpkin puree. Make sure that you buy the puree and not the pumpkin pie mix. The pumpkin pie mix usually contains extra flavorings that aren’t needed.
How should I store them?
Storing the cookies in an airtight container is the best method. You can place the recipe in the fridge or freezer. Placing the cookies in the freezer will allow a longer shelf life and if you decide to place them in the freezer, you will want to separate them with wax or parchment paper.
More Pumpkin Recipes:
- Pumpkin Cranberry Walnut Bread with Streusel Topping
- Instant Pot Pumpkin Cheesecake
- Chai Pumpkin Cake Recipe
- Easy Pumpkin Lasagna Recipe
Easy Pumpkin Oatmeal Cookies
- 1/2 cup unsalted butter melted
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup pumpkin puree
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup rolled oats
- 1/2 cup chopped pecans + 1/4 cup extra for garnishing
- 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.