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+ servings
Stack of three pumpkin spice oatmeal cookies.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Cookies, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 195kcal
Author: Alison

Ingredients

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