Pumpkin Oatmeal Cookies

Why You’ll Love This Recipe

I love how these cookies pack so much fall flavor with very little fuss. The pumpkin puree keeps them moist and tender, while maple syrup adds a natural sweetness that pairs perfectly with the warming spices. I can easily make them gluten-free and dairy-free without sacrificing texture or taste. Plus, the optional cinnamon maple glaze gives them an extra touch of indulgence that makes each cookie feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup canned pumpkin puree

• ¼ cup coconut oil, melted

• 2 large eggs

• ⅔ cup pure maple syrup

• 1 ½ teaspoons pure vanilla extract

• 2 ½ cups oat flour (240g)

• ¼ teaspoon salt

• 2 teaspoons pumpkin pie spice blend

• 1 teaspoon ground cinnamon

• ¾ teaspoon baking powder

• 2 ½ cups old fashioned oats

• 1 cup semisweet chocolate chips (optional)

Cinnamon Maple Glaze (optional):

• ¾ cup confectioners’ sugar

• 1 tablespoon maple syrup

• 1 tablespoon unsweetened milk (almond, dairy, or nut milk)

• ½ teaspoon ground cinnamon

Directions

1. I preheat the oven to 350°F (or 365°F if I’m at high altitude) and line two large baking sheets with parchment paper or silicone mats.

2. In a large bowl, I whisk together the pumpkin puree, melted coconut oil, eggs, maple syrup, and vanilla extract until smooth.

3. I add the oat flour, salt, pumpkin pie spice, cinnamon, and baking powder to the bowl, whisking until the flour is fully incorporated.

4. Using a spatula or wooden spoon, I fold in the old fashioned oats, then stir in the chocolate chips if I’m using them.

5. I scoop out cookie dough in 1.5–2 tablespoon portions and place them 1.5–2 inches apart on the baking sheet.

6. I bake the cookies for 10–12 minutes, or until they’re golden on the bottom and feel firm.

7. Once out of the oven, I let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. If I’m making the glaze, I whisk together the sugar, maple syrup, milk, and cinnamon until smooth, then drizzle it over the cooled cookies. I let them sit for 45 minutes to 2 hours until the glaze sets.

Servings and timing

This recipe makes about 2 ½ dozen cookies (roughly 30). It takes 10 minutes to prep, 12 minutes to bake, and a few more minutes to cool and glaze, so I can have a fresh batch ready in just 22 minutes (glazing adds extra time if I choose to do it).

Variations

I love how flexible this recipe is. When I want something fruity, I swap chocolate chips for dried cranberries. Pepitas add a nice crunch, and coconut flakes give it a tropical spin. I sometimes skip the glaze if I want to keep it refined sugar-free, or I double it when I’m in the mood for something sweeter. These cookies are easy to customize based on what I have in the pantry.

Storage/Reheating

I store the cooled cookies in an airtight container in the fridge for up to 5 days. They also freeze beautifully—I just place them in a freezer-safe container, and they last up to 3 months. To enjoy again, I let them come to room temperature or warm them in the microwave for 10 seconds to bring back that just-baked texture.

FAQs

Are these cookies gluten-free?

Yes, I use oat flour and old fashioned oats, which are naturally gluten-free. I just make sure to choose certified gluten-free oats if I’m baking for someone with celiac disease.

Can I skip the chocolate chips?

Absolutely. I sometimes leave them out or replace them with dried fruit, pepitas, or coconut flakes depending on what I’m craving.

Do I need to refrigerate the dough before baking?

No, there’s no need to chill the dough for this recipe. I can bake them right away, which is great when I want cookies fast.

How do I make the glaze stick better?

I make sure the cookies are completely cooled before glazing. That way, the glaze sets properly and doesn’t melt off.

Can I use homemade pumpkin puree?

Yes, I can. I just make sure it’s well-drained and thick like canned pumpkin to avoid extra moisture in the dough.

Conclusion

These pumpkin oatmeal cookies are a perfect way for me to welcome fall into my kitchen. They’re warm, spiced, naturally sweetened, and easy to make in one bowl. Whether I leave them plain or finish them with a drizzle of glaze, they always turn out soft, satisfying, and perfect with a cup of tea or almond milk.

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