These pumpkin oatmeal cookies are soft and chewy. These pumpkin spice cookies are topped with a cream cheese glaze. There is no chill time for these cookies. They are an easy and quick to make fall cookie!
When I was making these pumpkin oatmeal cookies, I wanted an easy to make fool-proof cookie. I also wanted to avoid a very cakey pumpkin cookie.
What really transforms these cookies is the cream cheese glaze on top. The cookies are not the same without the glaze!
Why You Will Love This
- Easy to make- These cookies require no chill time!
- Pumpkin- These cookies have a strong pumpkin flavor.
- Heavily spiced- There is cinnamon, pumpkin pie spice, and nutmeg.
- Cream cheese glaze- This is thin cream cheese glaze that is drizzled on top. The cookies are not the same without it.
Here are notes about the ingredients used.
- Butter- The butter is melted.
- Pumpkin puree- Use Libby's pumpkin. Then, use a paper towel to soak up some of the liquid. Don't use homemade pumpkin puree. It is too liquid.
- Egg yolk- This recipe needs only a little bit of egg.
- Quick oats- Use quick oats for best results. If you use regular rolled oats, pulse in a blender first.
- Pumpkin pie spice- I love this spice. It is full of different blends and I use it a lot during the fall.
- Vanilla bean paste- You can use regular extract. I like the paste to give the glaze vanilla specks.
Step By Step Instructions
Here are the steps to make and bake the cookies.
STEP 1: First, melt the butter. Melt the butter and let it cool slightly.
STEP 2: Mix the dry ingredients. Mix the flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
STEP 3: Mix the wet ingredients. Mix the butter and sugars together. Then, add in the slightly dried pumpkin puree, vanilla, and egg yolk.
STEP 4: Add in the dry ingredients. Next, mix these in. It will be a very wet dough.
STEP 5: Scoop the dough. Use a 3oz cookie scoop to scoop the dough. Then, place on a cookie sheet covered in parchment paper.
STEP 6: Bake for 14-16 minutes. Bake until cookies have lightly golden edges. If the cookies are under baked, they will be too floppy.
STEP 7: Make the glaze. The glaze should be thin enough to drizzle on top of the cookie. Next, use a squeeze bottle or a piping bag to drizzle the glaze.
If you want cakey cookies, don't blot the pumpkin puree. The extra moisture is what makes the cookie cakey.
If you want chewy cookies, blot the pumpkin puree with a paper towel. It should soak a paper towel. It doesn't take much time. 10-15 seconds is fine.
Don't chill the dough. The oats in the cookie will soak up all the moisture. Bake the cookies immediately!
No, there is too much moisture from homemade puree.
I haven't recipe tested this. If you make this with an egg substitute, let me know.
No. Don't chill the dough. Bake these cookies right away.
Yes. The pumpkin cookie flavor intensifies as it sits.
Storing and Freezing
Store these pumpkin oatmeal cookies in the fridge after the glaze is added. Store in an airtight container. They will last up to 5 days.
The cookies can be frozen. Store in an airtight container. Freeze up to 30 days. Let them thaw for 1 hour before eating.
Other Fall Recipes To Try
Make sure to leave me a star review below!
Pumpkin Oatmeal Cookies
- 1 cup Unsalted butter melted
- 1 ¼ cups Brown sugar light or dark packed
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 cup Pure pumpkin puree not pumpkin pie filling
- 1 Egg yolk room temperature
- 2 ½ cups All-purpose flour
- 1 ½ cups Quick oats
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
Cream Cheese Glaze
- 2 oz Cream cheese room temperature
- 1 tablespoon Unsalted butter room temperature
- ¾ cup Powdered sugar sifted
- 1 teaspoon Vanilla bean paste or extract
- ⅓ cup Milk
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
- In a mixing bowl, mix flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Place pumpkin puree in a bowl. Use a paper towel to soak some of the liquid out.
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. Add in vanilla, pumpkin puree, and egg yolk. Mix until just combined.1 ¼ cups Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 cup Pure pumpkin puree, 1 Egg yolk
- Add in the dry ingredients. Mix until just combined.
- Use a 3oz cookie scoop and scoop heaping cookie dough balls. Place 6 cookie dough balls per cookie sheet. Flatten the cookie dough balls slightly.
- Bake for 14-16 minutes. The cookies are done baking when the edges are lightly golden brown. Let them sit on the cookie sheet for 5 minutes. Then, transfer to a cooling rack.
Cream Cheese Glaze
- Using a hand mixer, beat the cream cheese and butter on high. Beat for 1 minute. Add in the sifted powdered sugar. Mix. It will be dry at first, then it will be smooth. Add in the vanilla.2 ½ cups All-purpose flour, 1 ½ cups Quick oats
- Add in the milk. Beat until a thin glaze forms. It should be thin enough to spread on the cookies. Place glaze in a squeeze bottle or piping bag. Drizzle glaze on top of cookies.½ teaspoon Baking soda