Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are soft and chewy with healthy pumpkin and oats, topped with a sweet maple glaze! These pumpkin oatmeal cookies can be enjoyed as a scrumptious sweet breakfast treat or on-the-go snack!

Pumpkin oatmeal cookies on a grey plate, additional cookies scattered around the plate, glass of milk, white kitchen towel on a wooden surface.

While these pumpkin oatmeal cookies are incredibly delicious as they are, you can just as easily add extra ingredients such as sweet chocolate chips, chopped nuts, raisins, dried cranberries, or shredded coconut!

Why We Love Pumpkin Oatmeal Cookies Recipe?

Pumpkin Oatmeal Cookies are not only delicious but they also provide healthy fiber from the oats. The pumpkin puree also adds various nutrients as well as moisture, flavor, and volume. 

These pumpkin oatmeal cookies are the perfect breakfast cookie to enjoy alongside your hot coffee or as a sweet snack or treat. 

While the pumpkin adds subtle flavor, it’s a great way to turn a regular oatmeal cookie into a delicious pumpkin-inspired treat to enjoy this fall. 

Overhead view of oatmeal pumpkin cookies, a bite taken from one of the cookies, glass of milk.

Ingredients for Pumpkin Oatmeal Cookies Recipe

Here’s a list of everything you need to make these delicious fall flavored pumpkin oatmeal cookies:

  • Flour: All-purpose flour or gluten-free alternatives.
  • Oatmeal: Any brand will do. 
  • Baking powder: Check the expiry date to ensure a good rise in these cookies. 
  • Salt: Omit if using salted butter.
  • Sugar: I’ve used both brown and white granulated sugar.
  • Cinnamon
  • Butter: Soften at room temperature. Unsalted butter is preferred. 
  • Pumpkin puree: Not pumpkin pie filling!
  • Egg: Bring to room temperature. 
  • Maple glaze: Combine maple syrup and powdered sugar.
Overhead view of stacked pumpkin oatmeal cookies in a bowl.

Frequently Asked Questions

Here are some common queries to help you with the recipe:

Q. Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin puree can be used, but ensure it’s well-drained and not too watery. Canned pumpkin puree is convenient and provides great results.

Q. How do I store these Cookies?

Store these pumpkin oatmeal cookies in an airtight container at room temperature for 2-3 days. To maintain their soft texture, you can add a slice of bread to the container to absorb excess moisture.

Q. Can I freeze the dough or the baked cookies?

Absolutely! You can freeze the cookie dough or the baked cookies. The cookie dough can be frozen as balls in an airtight container or plastic bag. Baked and frozen pumpkin oatmeal cookies will last for up to 3 months.

Pumpkin oatmeal cookies on a grey plate, additional cookies scattered around the plate, glass of milk, white kitchen towel on a wooden surface.

Q. Are these cookies gluten-free?

These cookies can be made to be gluten-free by using gluten-free flour instead of all-purpose flour. Oats are naturally gluten-free, but it’s best to use certified gluten-free oats.

Q. What else can I add to these cookies?

Chopped nuts, raisins, dried cranberries, shredded coconut, or chocolate chips can be added.

Pumpkin oatmeal cookies on a wire rack.

Tips and Tricks

  • Allow the baked cookie to cool slightly before serving. This will help prevent the cookies from falling apart. 
  • Since every oven differs, it’s a good idea to check on your cookies for around 8 minutes. Remember, you don’t want to overcook these cookies as they can become too hard and crunchy.
  • I don’t recommend using only one kind of sugar. Granulated and brown sugar is needed to create cookies that are chewy in the center and crispy outside.

More Fall-Inspired Treats To Make

Ditch the ordinary oatmeal cookies this fall and enjoy a fresh batch of homemade Pumpkin Oatmeal Cookies – perfect for breakfast or a sweet snack with a glass of milk or your favorite beverage. 

Yield: 20 Cookies

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are soft and chewy with nutritious oats and pumpkin, and topped with a sweet maple glaze!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ cup butter
  • ½ cup pumpkin puree
  • 1 egg

Maple Glaze:

  • ½ cup powdered sugar
  • 2 TBS maple syrup


    1.Preheat oven to 350°F. Line a baking tray with parchment and set aside
    2.In a large mixing bowl whisk together flour, oats, sugars, baking powder, salt, and cinnamon.
    3.In your bowl to your stand mixer whip together butter, pumpkin, and egg.
    4.Add your dry ingredients to your pumpkin mixture and mix until well incorporated.
    5.Using a 1.5 TBS cookie scoop, scoop dough balls onto the prepared baking sheet.
    6.Bake for 10-12 minutes. Transfer cookies to a cooling rack.
    7.In a small bowl, whisk together maple syrup and powdered sugar until well incorporated.
    8.Once cookies are fully cooled, drizzle maple glaze over them with a spoon.

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