Pumpkin Spice Oatmeal Cookies

These pumpkin spice oatmeal cookies are thick, soft and chewy, loaded with pumpkin spice flavor and topped with a simple vanilla frosting.

These pumpkin spice oatmeal cookies have got it going on! Brown sugar sweetened with a gorgeous texture from rolled oats and dessicated coconut, and loaded with flavor from pumpkin purée and pumpkin pie spice.

All that, and they’re eggless too! In making these cookies, we realized that adding an egg was just completely unnecessary. Not only unnecessary, but it can actually make the texture too ‘cakey’. So these cookies are perfectly suited for eggless baking.

And then they’re topped with a simple vanilla frosting that finishes them off perfectly!

You’ll also love our pumpkin cookies and pumpkin muffins.

Ingredients For Pumpkin Oatmeal Cookies:

Ingredient Notes

• Pumpkin purée – should ideally be canned pumpkin purée, this is also the easiest way to do it! However, if you prefer using freshly made pumpkin purée, that’s fine too.
• Dessicated coconut – is also known as unsweetened shredded coconut or finely shredded coconut.
• Pumpkin pie spice – can be store-bought or homemade. If you can’t easily buy it you can easily make your own, check out our recipe for homemade pumpkin pie spice.

Step By Step Instructions

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Sift all purpose flour into a mixing bowl and add rolled oats, dessicated coconut, baking soda, salt and pumpkin pie spice. Mix together.

• Add butter and light brown sugar to the bowl of your stand mixer (or you can use a large bowl with a handheld mixer) and beat until well combined.

• Add pumpkin purée and vanilla extract and beat in until well mixed.

• Add dry ingredients to wet and mix in with a spoon or spatula into a thick cookie dough.

• Break off pieces of the dough and roll into balls and place them onto parchment lined cookie sheets. Aim to get 20 cookies in total spread over two large cookie sheets (10 per sheet).
• Bake one tray at a time at 350°F for 15 minutes. If they are puffy when they come out of the oven, then press down gently with a fork to flatten.
• Let them cool and firm up directly on the tray. When they are completely cooled, prepare the frosting.

• Sift powdered sugar into a bowl. Add soy milk and vanilla extract and mix it into a thick frosting.
• Use a teaspoon to spoon the frosting on top of the cookies. Place the cookies into the fridge for 10 minutes for the frosting to set.
• And your cookies are ready to serve!

Baker’s Success Tips

Be careful when measuring your flour. Flour is the easiest ingredient to over-measure, so the best baking tip is actually to get a food scale and weigh your flour. If you don’t want to though, then the next best thing is to spoon and level it. Spoon (don’t scoop) the flour into your measuring cup (don’t pack it in) and level off the top with a knife.

Spread the cookies over two trays. I have to admit, I never used to do this! But these days I am seeing the value in spreading the cookies out over two cookie trays rather than squashing them onto one tray. They have more space to spread out and you don’t have to worry about them merging together while baking.

Bake one tray at a time. Even when you’re in a hurry, it pays to bake your cookies one tray at a time. Otherwise they can bake very unevenly.

Flatten them with a fork when soft and warm. If your cookies don’t spread much in the oven, no problem! Just flatten them gently with a fork when they come out of the oven all warm and soft.

Recipe FAQ

Storing and Freezing

Keep them stored in an airtight container at room temp or in the fridge for a week. They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

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