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These chewy pumpkin oatmeal cookies taste like oatmeal cream pies! They’re full of pumpkin spices and drizzled with an easy powdered sugar icing.
Cross my heart, I promise that these pumpkin oatmeal cookies will quickly become a favorite. Because get this: they taste like oatmeal cream pies (hello, nostalgia!).
My healthy, pumpkin spiced spin on a pumpkin cookie is decorated with an easy powdered sugar icing. These are the perfect fall dessert, or ideal for any time you just want to feel cozy with a warm-spiced, chewy treat. Ready for the cozy to begin?
What makes these pumpkin oatmeal cookies work
These pumpkin oatmeal cookies are actually vegan oatmeal cookies, but you’d never know it! Coconut oil is used in place of butter, and pumpkin instead of eggs. The coconut oil brings just the right texture to the cookies without bringing in a flavor of coconut! The pumpkin brings moisture and a bit of binding to the cookie.
These pumpkin oatmeal cookies are full of the traditional pumpkin spices: cinnamon, ginger, and nutmeg. The powdered sugar icing drizzled in a lacy pattern takes them over the top. Other than being vegan, the method is similar to most cookie recipes.
If you’re into these, you absolutely must try my vegan pumpkin bread!
Basic method
Here’s how to make these pumpkin oatmeal cookies (see below for the full recipe with quantities):
- Combine the dry ingredients: rolled oats, flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Mix the coconut oil, brown sugar and granulated sugar in a stand mixer or with a hand mixer. Add pumpkin and vanilla, then the dry ingredients. Chill the dough for 30 minutes.
- Place the cookies onto a baking sheet using a size 40 cookie scoop. Bake at 375 degrees for 11 minutes, then cool.
Tips for an even bake
For the most even bake and appearance for these cookies, we recommend using a Size 40 cookie scoop, which holds 1 ½ tablespoons of dough.
Confession: we didn’t own a cookie scoop until we made this recipe! Because, Alex and I are not really cookie people (gasp!). For these chewy pumpkin oatmeal cookies through, we found it was really helpful to get uniform cookies using a cookie scoop. Here’s the one we use: Size 40 cookie scoop.
Another tip for an even bake: the bottom rack of our oven runs hot, so we found it was even better to bake only one pan of 12 cookies at a time. When we used the bottom rack in our oven, we ran into an issue with some melted cookies. If you refrigerate the dough in between baking and bake in two waves, and the cookies should turn out evenly baked.
The secret to the powdered sugar icing
An easy powdered sugar icing tops off these chewy pumpkin oatmeal cookies! How to make icing with powdered sugar? Powdered sugar icing is one of the simplest there is. Here are the basic steps for this icing:
- Mix powdered sugar together with a bit of milk until a creamy glaze forms. This recipe calls for almond milk to make a vegan icing: try to find the thickest almond milk brand you can buy. (If you don’t eat plant-based, you can use dairy milk.) Keep stirring until all the lumps dissolve.
- If the icing does not come to a drizzle-able consistency, add a bit more milk.
- Use a fork to drizzle the powdered sugar icing onto the cookies. Yes a fork, not a spoon! Using a fork helps to make the lovely lacy pattern you see here! Though using a spoon seems natural, it makes a chunkier drizzle.
Storage information
You can store these cookies at room temperature in a cookie tin for up to 3 days. They also freeze well for up to 3 months.
Dietary notes
This pumpkin oatmeal cookies recipe is vegetarian, vegan, plant based, and dairy free.
Chewy Pumpkin Oatmeal Cookies
These chewy pumpkin oatmeal cookies are over the top delicious: they’re vegan, full of pumpkin spices and drizzled with a simple powdered sugar icing.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 24 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
For the cookies
- 1 ½ cups One Degree Organic Sprouted Rolled Oats or regular rolled oats
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ cup refined coconut oil, at room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup pumpkin puree
- 1 tablespoon vanilla
For the powdered sugar icing
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons almond milk
Instructions
- In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
- In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 ½ tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
- Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
- To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using a thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes. Store at room temperature in a cookie tin for up to 3 days or freeze for up to 3 months.
Looking for more vegan dessert recipes?
Outside of these vegan chewy pumpkin oatmeal cookies, here are some of our favorite vegan dessert recipes:
- Decadent Vegan Chocolate Cake
- Bliss Bites (Healthy No-Bake Cookies)
- Pecan Butter Millionaire Bars
- Granola Instant Pot Apple Crisp
- Chocolate Peanut Butter Mousse
- Vegan Chocolate Chip Cookies
- Brownie Ice Cream Sandwich
- Maple Vegan Blondies
- Chocolate Tahini Vegan No Bake Cookies
- Chocolate Cherry Dessert Bites
- Blackberry Vegan Cheesecake Bites
- Fudgy Vegan Brownie Recipe
- Strawberry Rhubarb Crisp (use vegan variation)
- Bananas Foster with a Perfect Flambé
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