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    Home » Cookies

    Pumpkin Spice Oatmeal Cookies

    Published: Dec 8, 2022 Updated: Dec 8, 2022 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    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.

    Iced cookies on a white plate.

    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:

    Ingredients for pumpkin spice 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.
    Pumpkin spice oatmeal cookies in a stack.

    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.
    Dry ingredients added to mixing bowl and mixed.
    • 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.
    Butter and sugar added to stand mixer and creamed together.
    • Add pumpkin purée and vanilla extract and beat in until well mixed.
    Pumpkin and vanilla extract added to stand mixer and mixed in.
    • Add dry ingredients to wet and mix in with a spoon or spatula into a thick cookie dough.
    Dry ingredients added to wet and mixed into 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.
    Cookie dough balls on a baking tray and then baked.
    • 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!
    Iced cookies on a white plate.

    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.

    Tall stack of iced oatmeal cookies.

    Recipe FAQ

    Can these cookies be made dairy free?

    These pumpkin oatmeal cookies can easily be made dairy free. Simply use a dairy free butter such as Earth Balance and dairy free milk such as soy milk or almond milk.

    Can these cookies be made gluten free?

    These cookies adapt very well to gluten free, simply use a gluten free all purpose baking blend in place of the regular flour, and make sure your rolled oats are certified gluten free.

    Iced cookies in a stack of three.

    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.

    Stack of cookies with the top cookie broken in half.

    More Delicious Oatmeal Recipes

    • Simple Oatmeal Cookies
    • Oatmeal Raisin Cookies
    • Granola Bars
    • Oatmeal Chocolate Chip Cookies

    Did you make this recipe? Be sure to leave a comment and rating below.

    Stack of three pumpkin spice oatmeal cookies.

    Pumpkin Spice Oatmeal Cookies

    These pumpkin spice oatmeal cookies are thick, soft and chewy, loaded with pumpkin spice flavor and topped with a simple white frosting.
    5 from 1 vote
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 20
    Calories: 195kcal
    Author: Alison

    Ingredients

    • 1 cup All Purpose Flour (125g)
    • 1 ½ cups Rolled Oats (150g)
    • 1 cup Dessicated Coconut (80g) or Unsweetened Shredded Coconut
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 2 teaspoons Pumpkin Pie Spice
    • ½ cup Butter (114g)
    • 1 cup Light Brown Sugar (200g)
    • ⅓ cup Pumpkin Purée (75g)
    • 1 teaspoon Vanilla Extract

    Frosting (Optional):

    • 1 ½ cups Powdered Sugar (180g)
    • 2 Tablespoons Milk
    • ¼ teaspoon Vanilla Extract

    Instructions

    • Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
    • 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 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!

    Notes

    1. All purpose flour – is most accurate when weighed out on a food scale, but 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.
    2. Pumpkin pie spice – can be store-bought or homemade, check out our recipe for homemade pumpkin pie spice.
    3. Pumpkin purée – should ideally be canned pumpkin purée, this is also the easiest. However, if you prefer using freshly made pumpkin purée, that’s fine too.
    4. Storing: Keep them stored in an airtight container at room temp or in the fridge for a week.
    5. Freezing: They are freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 195kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 156mg | Potassium: 80mg | Fiber: 2g | Sugar: 20g | Vitamin A: 780IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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