These Pumpkin Oatmeal Cookies are super chewy and packed with spices and pumpkin puree. These cookies are easy to make and require no chill time!
I love pumpkin spice treats as much as the next person. And as soon as September starts, it is all I want to bake! And while there are so many recipe options, I like to start with a batch of cookies.
Usually, I choose between my Vegan Pumpkin Snickerdoodles, Vegan Pumpkin Chocolate Chip Cookies, or my Iced Vegan Pumpkin Cookies. But this year, I created a new and delicious recipe: Pumpkin Oatmeal Cookies. These cookies are super chewy, packed with pumpkin and spices, and topped with an irresistible pumpkin glaze. So let's make them!
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Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And the dough requires no chill time!
- These Pumpkin Oatmeal Cookies are dairy-free and completely vegan, so anyone can enjoy them.
- They are packed with pumpkin and warm pumpkin pie spices.
- And most importantly, they are chewy and delicious!
Ingredients
Canned Pumpkin Puree: I always keep a can of pumpkin puree on hand so I can make a pumpkin recipe like Vegan Pumpkin Bread or even Vegan Pumpkin Pie whenever the craving strikes! Be sure to grab 100% pumpkin puree, not pumpkin pie mix.
Pumpkin Pie Spice: I love to keep a jar of pre-blended pumpkin pie spice mix on hand for easy Autumn baking.
Non-Dairy Butter: I love Country Crock Plant Butter Sticks.
Rolled Oats: I only recommend Old-Fashioned Rolled Oats for this recipe.
Powdered Sugar: I topped these Pumpkin Oatmeal Cookies with a pumpkin glaze that puts them over the top! But it is totally optional. The cookies are still incredible without it.
Instructions
Step 1. In a large bowl using a hand mixer, cream non-dairy butter and brown sugar until well combined and fluffy.
Then, add pumpkin puree and vanilla and mix until combined.
Step 2. Add rolled oats, flour, cornstarch, pumpkin pie spice, baking soda and salt and mix to form the cookie dough.
Be sure to scrape the bottom of the bowl with a spatula to ensure the dough is very well mixed.
Step 3. Use a 3-tablespoon cookie scoop to scoop 6 mounds of dough onto a parchment-lined baking sheet.
Then, bake in a 350* oven for 12-14 minutes, or until the cookies are browned around the edges.
Allow the pumpkin oatmeal cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Step 4. While the cookies cool, mix the glaze by combining powdered sugar, pumpkin puree, non-dairy milk and pumpkin pie spice and mix until completely smooth.
Then transfer to a piping bag or a ziplock bag. Cut the tip of the bag with scissors, then pipe a drizzle of glaze onto the cookies.
Recipe FAQs
Transfer the cookies to an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month!
Yes! Add ¾ cup of chocolate chips to make Pumpkin Oatmeal Chip Cookies. I recommend skipping the glaze if you add chocolate chips.
My favorite brand of canned pumpkin puree is Libby's. It is easy to find, thick and flavorful.
Expert Recipe Tips
Once the dry ingredients are added, be sure to scrape the bottom of the bowl with a spatula to ensure the dough is thoroughly mixed!
Be sure to use a non-dairy butter that comes in stick form, not in a tub!
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📖 Recipe
Pumpkin Oatmeal Cookies
Equipment
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 3 tablespoon Cookie Scoop
- 2 Baking Sheets
- Parchement Paper
- Measuring Cups and Spoons
Ingredients
For the Cookies
- 8 tablespoon Non-Dairy Butter, room temperature see note!
- 1 Cup Light Brown Sugar, tightly packed
- ¼ Cup Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Old-Fashioned Rolled Oats see note!
- ¾ Cup All-Purpose Flour
- 1 tablespoon Cornstarch
- 2 ½ teaspoon Pumpkin Pie Spice Mix
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Glaze
- 1 Cup Powdered Sugar, sifted
- 2 tablespoon Canned Pumpkin Puree
- 1-2 tsp Non-Dairy Milk
- ¼ teaspoon Pumpkin Pie Spice Mix
Instructions
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachemnt, cream the non dairy butter and brown sugar until well combined and fluffy.8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed
- Add the pumpkin puree and vanilla and mix on low speed until combined.¼ Cup Canned Pumpkin Puree, 1 teaspoon Vanilla Extract
- Add the rolled oats, flour, cornstarch, pumpkin pie spice, baking soda and salt and mix on low until combined. Scrape the bottom of the bowl with a rubbler spatula to ensure the dough is well combined. Leave the cookie dough on the counter while the oven preheats.1 ½ Cups Old-Fashioned Rolled Oats, ¾ Cup All-Purpose Flour, 1 tablespoon Cornstarch, 2 ½ teaspoon Pumpkin Pie Spice Mix, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Heat oven to 350*F. Line a baking sheet with parchment paper.
- Once the oven is heated, use a 3-tablespoon cookie scoop to scoop 6 mounds of cookie dough onto a parchment lined baking sheet. Bake in a 350* F oven for 12-14 minutes, turning the pan halfway through baking. The cookies should be golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Repeat with the remaining cookie dough.
Make the Pumpkin Glaze
- While the cookies cool, in a medium bowl, combine powdered sugar, pumpkin puree, non-dairy milk and pumpkin pie spice mix. Whisk until completely smooth.1 Cup Powdered Sugar, sifted, 2 tablespoon Canned Pumpkin Puree, 1-2 teaspoon Non-Dairy Milk, ¼ teaspoon Pumpkin Pie Spice Mix
- Transfer the glaze to a piping bag or a zip-top bag. Cut the tip with scissors and pipe a drizzle of glaze onto the cookies. Enjoy!
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