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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.

Chewy pumpkin oatmeal cookies
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This recipe was created in partnership with One Degree Organics. All opinions are our own.

Cross our hearts, we promise that these pumpkin oatmeal cookies will quickly become a favorite. Because get this: they taste like oatmeal cream pies (hello, nostalgia!). They’re a healthy, pumpkin spiced spin 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?

Love pumpkin? 12 Healthy and Easy Pumpkin Recipes

Vegan oatmeal cookies

How to make pumpkin oatmeal cookies

What’s the trick to making these pumpkin oatmeal cookies taste like oatmeal cream pies? Well, a few things. These are actually vegan oatmeal cookies: 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. And 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 our vegan pumpkin bread.)

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.
Chewy pumpkin oatmeal cookies

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.

Pumpkin spice cookies
How to make icing with powdered sugar

What are sprouted oats?

What are sprouted oats and why would you want to eat them? Sprouted grains are grains that are soaked in water until they germinate, releasing vital enzymes. This makes them nutrient-filled and easier for your body to absorb and digest. Sprouted grains are also lower glycemic-index foods.

The sprouted rolled oats we used in this pumpkin oatmeal cookies recipe are made by One Degree Organics. One Degree is a family business that thinks there should be only one degree of separation between you and the person you grew your food, like a farmer’s market. One thing we love about these Sprouted Rolled Oats is that they can be traced back to the farmer! Scan the QR code on the package or entering the product code on (type in “FT6U4M” to see the farmer behind the oats).

Looking for sprouted oats? You can find One Degree rolled oats in a grocery near you by entering your zip code here.

Powdered sugar icing
How to make icing with powdered sugar

How to make icing with powdered sugar

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.
Powdered sugar icing

This pumpkin oatmeal cookies recipe is…

Vegetarian, vegan, plant based, and dairy free.

Chewy pumpkin oatmeal cookies
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Chewy pumpkin oatmeal cookies | Vegan oatmeal cookies | Pumpkin spice cookies | How to make icing with powdered sugar | Powdered sugar icing | healthy pumpkin recipes | pumpkin dessert recipes

Chewy Pumpkin Oatmeal Cookies

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3 from 4 reviews

  • Author: Sonja
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 24 1x


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.



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


  1. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
  2. 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.
  3. Place the bowl in the refrigerator to chill for 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Drizzling icing on vegan oatmeal cookies

Looking for more vegan dessert recipes?

Outside of these vegan chewy pumpkin oatmeal cookies, here are some of our favorite vegan dessert recipes:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Audra says:

    These look amazing and I can’t wait to make them. Could I make these with butter instead of the coconut oil? Thanks in advance~

    1. Alex Overhiser says:


  2. Darma Madison says:

    I cut vanilla back to a teaspoon and the flavor was lovely. ☺️ I’ve noticed recipes call for higher amounts of vanilla these days which is funny because more and more bakers have access to such fabulous quality — my grocery store variety is $2 per tablespoon. I bake a lot and find conservative measures just fine!

  3. Darma Madison says:

    I should have known not to trust a recipe from non-cookie eaters as these little hockey pucks, although flavorful, were so disappointing!! I would double the scoop size and skip the chilling. I’ll stick with your fabulous cocktail recipes which have been great!

  4. Ray Mich says:

    These are amazing even tho I had to make substitutions! I had no coconut oil, so I used a stick of butter, then I realized I didn’t have a can of pumpkin so I used 2 eggs instead. I didn’t have time to wait for them to chill so they went straight into the oven, then they cooled for 5 minutes and i drizzled on the icing. I would love to make them again and actually follow the directions but the whole platter got gobbled up and everyone loved them so I would make them this way again as well! Thanks for a great recipe

    1. Alex Overhiser says:

      Haha! Glad you enjoyed :)

  5. Brittney says:

    I accidentally bought old fashioned rolled oats instead of sprouted, can I still make these? 😅

    1. Alex Overhiser says:



    These are now my FAVORITE cookie. I’ve made them twice. I made icing for the first batch but I liked them without the icing even better. I added some raisins as well. Very, very good.

    1. Alex Overhiser says:

      So glad you’re loving them! The only problem is that they disappear too quickly :)

  7. Magda says:

    They came out divine! Soft and chewy. I had no ginger, but wil add it next time. What a treat-merci!!!!

    1. Alex Overhiser says:

      So glad you enjoyed them!!

  8. Kathleen Charlez says:

    Love this recipe. We are not vegan but have some in the family I can’t wait to share this with. They are nice and soft and not too sweet which I love. The icing did the trick for the extra sweet tooth peeps in my home. Thank y’all. God bless.

  9. Kim says:

    Hi! Your recipe looks great. I have a container of pumpkin pie spice that I rarely use, so I’d love to substitute it for the individual spices. Any idea how much I should use? Thank you!

    1. Alex Overhiser says:

      A straight substitution should work, so 3 1/2 teaspoons!

  10. a question says:

    P.S. Do these need to be refrigerated if not consumed today?

    1. Sonja Overhiser says:

      No, you can keep them at room temp for 3 days or freeze for 3 months! Updated the recipe.

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