These Pumpkin Oatmeal Cookies with icing are soft, chewy, and full of cozy fall flavor. Made with pumpkin puree, hearty oats, and warm pumpkin pie spice, they're finished with a tangy cream cheese icing that makes every bite irresistible. They're easy to make and perfect for fall gatherings, bake sales, or whenever you're craving a homemade pumpkin treat.
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If you crave everything pumpkin in the fall be sure to check out my Pumpkin Snickerdoodles and Pumpkin Pie Dump Cake.
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Why You'll Love These Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are a favorite fall dessert with the perfect cozy flavor, soft texture, and a recipe that comes together without any fuss. Here's why this one is going to become a regular in your baking rotation.
- Soft and chewy texture: the combination of pumpkin puree and old-fashioned oats keeps these cookies wonderfully soft and chewy, never dry or cakey.
- Easy to make: This is a simple, one-bowl cookie dough with no chilling required, so you can have cookies in the oven in minutes.
- Perfectly spiced pumpkin pie spice and cinnamon give these cookies that warm, cozy flavor everyone looks forward to in the autumn.
- That cream cheese icing smeared on top adds the perfect tangy-sweet finish, similar to a cinnamon roll glaze.
Equipment Needed
- large mixing bowl
- hand mixer or stand mixer
- cookie sheet
- parchment paper
- cookie scoop
- wire cooling rack
- small bowl for icing
- whisk or spoon for icing
Key Ingredients
For the Cookies
Pumpkin puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices already mixed in. The pumpkin is what keeps these cookies so soft and gives them that classic fall flavor.
Unsalted butter: Always bake with unsalted butter; you can control the exact amount of salt in the recipe. Make sure it's softened to room temperature so it creams smoothly.
Brown sugar: Adds moisture and a deep, caramel-like sweetness that pairs so well with the pumpkin and spices.
Granulated sugar: Balances out the brown sugar and helps the cookies spread just the right amount.
Egg: Helps bind the dough together and adds richness to the finished cookie.
All-purpose flour: Gives the cookies their structure. Be sure to measure carefully so the cookies don't turn out too dense.
Old-fashioned oats: These give the cookies that classic chewy, hearty texture. I like old-fashioned oats here rather than quick oats because they hold their shape better.
Baking powder and baking soda: These two work together to give the cookies the right amount of lift and softness.
Pumpkin pie spice: This is where most of that warm, cozy fall flavor comes from. It's a blend of cinnamon, nutmeg, ginger, and cloves. You can make your own homemade pumpkin pie spice or buy it premade.
Cinnamon: Adds an extra boost of warm spice on top of the pumpkin pie spice already in the dough.
Salt: Balances the sweetness and helps all the other flavors stand out.
For the Icing
Cream Cheese: Gives the icing its signature tangy flavor, similar to a cinnamon roll glaze. Make sure it's softened so it blends smoothly.
Butter: Adds richness and helps the icing stay soft and spreadable rather than stiff.
Vanilla Extract: Enhances the flavor of the icing with a warm, sweet note.
Powdered Sugar: Sweetens the icing and gives it that classic smooth, glaze-like texture.
Milk: Thins the icing to the perfect drizzling or spreading consistency. Add more or less depending on how thick you like it.
Step-By-Step Instructions
Add pumpkin puree to a plate lined with a paper towel and let it sit and absorb the moisture from the pumpkin for 10 minutes while gathering other ingredients. Grab another paper towel and blot as much liquid as possible.
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
In a large mixing bowl, use a hand mixer to cream together the softened butter, butter sugar, and granulated sugar until light and fluffy, about 2 minutes. Add the pumpkin puree and egg and mix until fully combined.
In a separate bowl, add the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix on low speed just until no streaks of flour remain, and the dough comes together. Be careful not to overmix.
Use a cookie scoop (I used a #40 which is about 1.6 tablespoons) to portion the dough onto your prepared cookie sheet, spacing the cookies about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or the palm of your hand, since these cookies won't spread on their own.
Bake for 11-12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, make the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar. Add the milk a tablespoon at a time until the icing reaches your desired consistency, thinner for a drizzle or thicker for spreading.
Once the cookies have cooled completely, drizzle or spread the icing over the top and enjoy
Make Ahead
The cookie dough can be made up to 2 days in advance and stored covered in the refrigerator. Let it sit at room temperature for about 15 minutes before scooping so it's easier to work with.
You can also bake the cookies ahead of time and store them unfrosted at room temperature, then whip up the icing fresh and add it right before serving.
Storage
Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days, since the cream cheese icing needs to stay chilled.
If you'd like to freeze them, freeze the unfrosted cookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and add the icing just before serving.
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Pumpkin Oatmeal Cookies
Ingredients
- ¾ cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 and ¼ cup all purpose flour
- 1 cup old fashion oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 and ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
Icing
- 3 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons milk, or more to reach consistency
Instructions
- Add pumpkin puree to a plate lined with a paper towel and let it sit and absorb the moisture from the pumpkin for 10 minutes while gathering other ingredients. Grab another paper towel and blot as much liquid as possible.
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- With a stand or handheld mixer, beat the butter until smooth. Add both types of sugar, egg, vanilla and blotted pumpkin to the bowl and mix until combined.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt and spices.
- Slowly add the dry ingredients to the wet ingredients while mixing. Use a spatula to scrape the sides of the bowl.
- Use a #40 cookie scoop (or about 1.6 tablespoons) to make dough balls and set on the parchment lined cookie sheet, spacing the cookies about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or the palm of your hand, since these cookies won't spread on their own.
- Bake for 11-12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar. Add the milk a tablespoon at a time until the icing reaches your desired consistency, thinner for a drizzle or thicker for spreading.
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