
Soft, chewy pumpkin oatmeal cookies flavored with warm spices and finished with a simple vanilla icing — perfect for holiday parties or cozy nights.

These Pumpkin Oatmeal Cookies have become my go-to treat every fall and holiday season. I first stumbled on the combination of pumpkin puree and old-fashioned oats during a chilly October when my kids begged for something that tasted like autumn but still felt like a cookie. The result was a soft, chewy cookie with a subtle pumpkin tang, warm pumpkin pie spice, and a tender crumb that melts in your mouth. The icing on top adds the right amount of sweetness and visual charm for cookie plates and school parties.
I discovered this version when I wanted a cookie that wasn’t overly sweet but still festive. The texture is what sold me: slightly puffy straight from the oven, then soft and chewy after cooling. These cookies have a lovely balance of moisture from the pumpkin and structure from the oats and a bit of flour. Every time I bring a batch to family gatherings, they disappear first. One memory that sticks with me is handing a tray to my neighbor during a snowstorm — she wrote later that they were the perfect comfort food as she watched the flakes fall.
On a personal note, I love how this recipe bridges weekday baking and holiday indulgence. My kids argue over who gets to drizzle the icing, and the aroma of pumpkin spice always makes our kitchen feel cozy. Several friends have asked for the recipe after just one bite — that’s always a good sign.
My favorite part is the way the oatmeal edges get just a touch chewy while the centers remain soft. I once brought these to a bake sale where they were labeled the “best soft pumpkin cookie” by multiple buyers — a small victory, but one that made me proud. They’re a reliable, crowd-pleasing option when you want something seasonal without fuss.
Store cooled cookies in an airtight container at room temperature for up to 3–5 days. If you want them to stay extra-fresh, place a slice of bread in the container — it helps maintain moisture. For longer storage, refrigerate for up to a week. For freezing, I recommend freezing the cookies before icing: lay them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature for 20–30 minutes and add icing if desired. If you freeze iced cookies, separate layers with parchment to prevent sticking.
If you need to swap ingredients, here are reliable alternatives: use salted butter but reduce added salt to 1/4 teaspoon; swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor (expect a slightly denser texture); use certified gluten-free oats and a gluten-free flour blend to make them gluten-free (note that texture may be slightly different). For a dairy-free version, substitute dairy-free margarine and use a plant-based milk in the icing. Maple or brown rice syrup can replace some sugar if you prefer, but reduce other liquid slightly.
Serve these warm with a mug of coffee, chai, or hot apple cider for a quintessential autumn pairing. They’re lovely on a holiday cookie tray, paired with shortbread and ginger snaps for contrast. Garnish with a light dusting of extra powdered sugar or a few toasted pecan pieces for texture. For a dessert plate, add a scoop of vanilla ice cream alongside a warm cookie for an indulgent finish.
Pumpkin-forward baked goods are a fixture of North American fall baking, celebrating the harvest and cozy seasonal flavors. Oatmeal cookies themselves have roots in British and American home baking traditions, where oats provided nutrition and texture. Combining oats with pumpkin creates a bridge between rustic, hearty ingredients and sweet, celebratory treats — a natural fit for autumn gatherings and holiday cookie swaps across the United States.
In winter, add a handful of chopped toasted pecans or walnuts and a sprinkle of cardamom for warmth. For a lighter spring version, reduce spice to 1 teaspoon cinnamon only and add 1/4 cup dried cranberries for brightness. Around Thanksgiving, consider folding in 1/2 cup dark chocolate chips for a richer treat. You can also swap the vanilla icing for a cream cheese glaze (2 ounces cream cheese, 1/2 cup powdered sugar, 1 tablespoon milk) for a tangy complement.
To make these ahead, prepare the dough and portion it into 1 1/2 tablespoon scoops on a baking sheet, then freeze the scoops solid and transfer to a resealable bag. When ready to bake, place frozen scoops on a lined sheet and add 1–2 minutes to the bake time. This is a great way to have fresh cookies on demand during busy holiday weeks. Label containers with the date and whether they’re iced or uniced for easy rotation.
These pumpkin oatmeal cookies are a warm, approachable treat that invites experimentation while remaining reliably delicious. Whether you’re sharing at a holiday party or enjoying a quiet evening at home, I hope this recipe becomes one of your seasonal staples.
Use room-temperature egg and butter so they incorporate smoothly without overmixing.
Portion dough with a 1 1/2 tablespoon scoop for consistent-sized cookies and bake times.
Freeze uniced cookies on a baking sheet before transferring to a container to prevent sticking.
If icing is too thick, add milk 1/4 teaspoon at a time until it reaches a dip-able consistency.
This nourishing pumpkin oatmeal cookies with vanilla icing recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Pumpkin Oatmeal Cookies with Vanilla Icing recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. Line two large baking sheets with parchment paper or silicone mats. This ensures even baking and easy cleanup.
Cream 3/4 cup softened unsalted butter with 1 cup packed dark brown sugar and 1/2 cup granulated sugar for 2–3 minutes until light and fluffy, scraping the bowl occasionally.
Beat in 1 large room-temperature egg and 1 teaspoon vanilla. Mix in 1 cup pumpkin puree until smooth and fully incorporated.
In a separate bowl whisk 2 cups all-purpose flour, 1 1/4 cups old-fashioned oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
Fold the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing to keep cookies tender.
Portion dough using a 1 1/2 tablespoon cookie scoop onto prepared sheets about 2 inches apart. Bake 9–11 minutes until puffed and no longer glossy. Cool on sheet 10 minutes then transfer to a wire rack.
Whisk 1 1/2 cups powdered sugar with 2 tablespoons whole milk and 1/4 teaspoon vanilla until smooth. Dip or drizzle over cooled cookies and let set about 10 minutes.
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