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

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?

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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 onedegreeorganics.com (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


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

Description

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.


Ingredients

Scale

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

  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

Keywords: Pumpkin Oatmeal Cookies, Chewy Oatmeal Cookies, Vegan Oatmeal Cookies, Pumpkin Spice Cookies, Pumpkin, Vegan, Fall Dessert

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

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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30 Comments

    1. WoW! These are even better than I imagine. Thank you for this stellar recipe. I saw it while browsing pumpkin recipes (looking for things to do with all these cans) and it sounded enticing. I finally made it today and am in LOVE. They are fabulous, not to heavy or dense, yet rich, and have the right amount of oats and pumpkin ratio (for my liking anyway).Thank you for sharing this with me. Blessings to you.

      1. Ooo we’re so glad you enjoyed this recipe! What you mentioned is what we love about these cookies too :) Glad we have the same cookie taste! Thanks again.

  1. Made these yesterday! I’m sure the glaze would’ve made them extra incredible but they were awesome naked too (I was on borrowed time as it was…). Really wonderful slightly-crispy, mostly-chewy fall spiced cookie. Will definitely make these again. Quick question- did you melt the coconut oil? Since the recipe didn’t specify I didn’t and it seemed fine (though I’d say the oil/sugar ended up looking more crumbly than creamed) but figured I’d ask. Thanks!! So glad I made these! :)

    1. Great question! The coconut oil is room temperature. And, it doesn’t quite cream up like normal butter — the crumbly was perfect! I’ve made updates to this recipe to address this feedback. Thanks for sending!

  2. I’m not the biggest cookie person either – even so, I LOVE these. Oatmeal cookies are my weakness. I’m also a bonafide cookie scoop owner, so no excuses there. Can’t wait to give these a try!

    1. Great question and yes! That would work wonderfully. You can also freeze them iced, but it might look prettier to ice after freezing :)

  3. Yum! I made these with slight modifications to add more favor and texture: replace about 1tsp brown sugar with maple syrup, add a little more pumpkin pie spice and powdered ginger, add pecans and shredded coconut, replace about 1/4 cup coconut oil with butter. Delicious!! Great texture!

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