Fall baking just got better with these Pumpkin Oatmeal Cookies. They’re soft, chewy, and packed with warm pumpkin pie spices that bring all the cozy autumn vibes. Plus, the hearty oats give them a satisfying texture that makes these cookies a snack you’ll want to reach for again and again.
Jump to:
- Why You’ll Love These Pumpkin Oatmeal Cookies
- Ingredients For Pumpkin Oatmeal Cookies
- Variations
- How to Make 3 Ingredient Pumpkin Cookies
- Preparing the Glaze/Icing
- Serving Suggestions
- Expert Tips
- Storage and Leftovers
- 3 Ingredient Pumpkin Cookie Recipe FAQs
- More Delicious Fall Desserts
- Pumpkin Oatmeal Cookies
Why You’ll Love These Pumpkin Oatmeal Cookies
- Soft and chewy texture with hearty oats for a satisfying bite
- Warm, cozy flavors from pumpkin puree and pumpkin pie spice
- Naturally sweetened with brown sugar and pumpkin, no overpowering sweetness
- Easy to make with simple pantry ingredients
- Versatile icing that can be dipped or drizzled for a pretty, tasty finish
- Perfect for fall snacks, lunchbox treats, or holiday cookie exchanges
For more fall desserts check out my pumpkin cream cheese pound cake, gluten-free pumpkin bread or pumpkin smoothie bowl.
Ingredients For Pumpkin Oatmeal Cookies
Cookies
- Butter: Adds richness and helps create a tender, moist texture.
- Brown sugar: Sweetens the cookies and adds a subtle molasses flavor for depth.
- Pumpkin puree: Provides moisture, natural sweetness, and pumpkin flavor.
- Egg: Binds the ingredients together and adds structure.
- Vanilla extract: Enhances the overall flavor and adds warmth.
- Old-fashioned or quick oats: Adds chewiness and hearty texture.
- All-purpose flour: Provides structure and helps hold the cookies together.
- Baking soda: Leavens the cookies for a soft, tender crumb.
- Pumpkin pie spice: Adds warm, seasonal spice flavors like cinnamon, nutmeg, and clove.
Icing
- Powdered sugar: Sweetens and thickens the glaze for dipping or drizzling.
- Milk: Thins the powdered sugar to the right consistency.
- Vanilla extract: Adds flavor to the glaze.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add mix-ins: Stir in ½ cup chopped nuts (like pecans or walnuts), raisins, or chocolate chips for extra texture and flavor in your pumpkin oatmeal cookies.
- Spice it up: Add a pinch of ground ginger or allspice to the dry ingredients to deepen the warm fall spices in these spiced pumpkin cookies.
- Gluten-free pumpkin oatmeal cookies: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend to make these cookies gluten-free friendly.
- Vegan pumpkin oatmeal cookies: Replace butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg for a dairy-free and egg-free version.
- Pumpkin Oatmeal Cookies without icing: Skip the glaze for a simpler pumpkin oatmeal cookie that’s less sweet but still delicious.
How to Make 3 Ingredient Pumpkin Cookies
Here’s everything you’ll need to learn how to make homemade pumpkin oatmeal cookies.
Step 1: Mix together the brown sugar and butter until light and fluffy. Medium low speed is best for this step.
Step 2: Add in the eggs, pumpkin and vanilla extract. Use a few quick pulses until well combined.
Step 3: Stir the dry ingredients in a second bowl. Use a spoon to mix the oatmeal, flour, baking soda and pumpkin spice.
Step 5: Use a 2 Tablespoon cookie scoop and place scoops about 2 inches apart on a parchment lined baking sheet.
Step 4: Slowly add the dry ingredients to the wet ingredients. I like to start with a mixer on low but finish with a spoon to avoid over mixing
Step 6: Bake for 12-14 minutes or until the edges are golden brown. Allow to cool for a few minutes before transferring to a cooling rack.
Preparing the Glaze/Icing
Making the glaze for these cookies is so easy! With one batch of glaze/icing you can decorate the cookies in multiple ways.
Start by whisking together the confectioners sugar, milk and vanilla in a small bowl. I like to sift the confectioners sugar to avoid any lumps or pumps in the icing.
You can adjust the consistency by adding more or less sugar/milk. Finally, dip the tops of each cookie or drizzle the glaze over each cookie with a piping bag. I like to do a little of each!
Serving Suggestions
- Serve these pumpkin oatmeal cookies warm with a glass of cold milk for a comforting snack.
- Pair them with a cup of hot coffee, chai tea, or spiced latte to enhance the cozy fall flavors.
- Crumble over vanilla ice cream for a seasonal dessert twist.
- Pack them in lunchboxes for a homemade treat kids and adults will love.
- Offer them as part of a holiday cookie platter alongside other fall-inspired sweets.
Expert Tips
- Use old-fashioned oats for a chewier texture, or quick oats for a softer cookie.
- Make sure your butter is softened (not melted) for proper creaming with the sugar.
- Don’t overmix the dough once you add the dry ingredients — mix just until combined to keep cookies tender.
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Allow cookies to cool completely before icing to prevent the glaze from melting.
Storage and Leftovers
Store cookies in an airtight container at room temperature for up to 4 days or freeze unfrosted cookies for up to 3 months. Add icing after thawing for best results.
3 Ingredient Pumpkin Cookie Recipe FAQs
Yes, quick oats work well and make a softer cookie, while old-fashioned oats give more chewiness.
You can substitute with 1½ teaspoons cinnamon plus ½ teaspoon nutmeg if you don’t have pumpkin pie spice.
Yes, you can freeze unfrosted cookies for up to 3 months. Thaw completely before adding the icing.
More Delicious Fall Desserts
Pumpkin Oatmeal Cookies
Ingredients
Cookies
- ½ cup butter unsalted, softened
- 1 cup light brown sugar
- ¼ cup pumpkin puree
- 1 egg
- 2 teaspoon vanilla extract
- 1 ½ cups old fashioned or quick oats
- 1 cup all purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
Glze
- ¾ cup confectioners sugar
- 2 Tbls milk
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl,use an electric mixer on medium low speed to cream together the softened butter and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract and mix until combined.
- In a separate bowl, combine the oats, flour, baking soda, and pumpkin pie spice.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Drop 2 Tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are lightly golden, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the cooled cookies into the icing or drizzle over cookies using a piping bag or spoon, then allow the icing to set before serving.
Notes
Notes
- Use old-fashioned oats for chewier cookies; quick oats create a softer texture.
- Make sure butter is softened (not melted) for best creaming results.
- Don’t overmix the dough once dry ingredients are added to keep cookies tender.
- Allow cookies to cool completely before icing to prevent melting.
- Store cookies in an airtight container to maintain freshness.
- For a vegan version, substitute with plant-based butter and a flax egg.
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