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These pumpkin oatmeal cookies are soft and chewy, and topped with the best sweet and creamy citrus and maple glaze! They’re a perfect fall treat filled with spice and decadent pumpkin flavor.

Overhead view of iced pumpkin oatmeal cookies on a baking sheet placed on top of a tea towel.
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These soft and chewy pumpkin oatmeal cookies are the perfect fall treat! One bite and you immediately feel warm and snug, like being wrapped in a blanket of sweetness and spice. The moisture from the pumpkin paired with the chewiness of the oats, topped with a sweet and creamy citrus maple glaze is the best! They’re thick, tender oatmeal cookies filled with real pumpkin and festive flair. As much as I love making a big batch of these spiced oatmeal pumpkin cookies in the fall, they’re honestly so good that I make them year-round.

If you love pumpkin recipes like this easy pumpkin roll and comforting pumpkin bread, wait until you sink your teeth into this amazing pumpkin spin on classic iced oatmeal cookies!

  • Texture is everything. Real pumpkin puree and wholesome oats work in tandem to create perfectly chewy oatmeal cookies. The texture is perfect and super satisfying.
  • Pumpkin spiced. If you’re a lover of bold fall flavors, this is the cookie recipe for you! It’s like tasting everything warm about the season, all in one deliciously spiced pumpkin cookie.
  • Incredibly easy. Make the dough, let it chill, bake it, drizzle on the glaze, and dig in. Nothing to it! Even the most novice of bakers will have this recipe on repeat in no time.
The ingredients for pumpkin oatmeal cookies.

Ingredients You’ll Need

Here is a list of ingredients you will need to make the best pumpkin oatmeal cookies ever! Make sure to scroll down to view the full recipe for exact measurements.

For the Pumpkin Cookies

  • All-purpose flour
  • Rolled oats – Old-fashioned rolled oats work best in this cookie, not quick oats.
  • Pumpkin pie spice – I use homemade pumpkin spice, but you can also find ready-made blends in the spice aisle at the grocery store.
  • Baking soda
  • Baking powder
  • Salt
  • Butter – Softened to room temperature before you start.
  • Brown sugar
  • Vanilla – For the best possible flavor, use pure vanilla extract.
  • Pumpkin puree – Be sure to use real canned pumpkin puree and not pumpkin pie filling. They’re not the same thing!
  • Orange zest

For the Glaze

  • Powdered sugar
  • Vanilla
  • Maple syrup – If you don’t have maple syrup, you can use another sweetener, like honey or brown sugar.
  • Orange juice – The kind without pulp.

How To Make Pumpkin Oatmeal Cookies

Here is a general overview of the steps involved in making these tender oatmeal pumpkin cookies.

  • Combine the wet ingredients. First, mix the softened butter with brown sugar it’s until smooth and creamy. Then stir in the vanilla and the pumpkin puree until combined.
  • Mix the dry ingredients. In a second bowl, whisk together the oats, flour, spices, baking powder, baking soda, salt, and orange zest.
  • Make and chill the dough. Combine the wet and dry ingredients, then refrigerate for 1-2 hours.
  • Bake the cookies. Scoop the dough into balls and lightly flatten the tops of each cookie. Bake at 350°F for 12-15 minutes.
  • Cool. Let the cookies cool at room temperature for about 10 minutes before you transfer them to a wire rack to finish fully cooking.
  • Add the glaze. Whisk together the glaze ingredients until they’re all combined. Once the cookies are fully cooled to room temperature, drizzle on the glaze and enjoy!
Glazed pumpkin oatmeal cookies on a sheet of parchment paper next to a cinnamon stick.

Recipe Tips, Substitutions, and Variations

Achieve the very best oatmeal pumpkin cookies every time with these easy tips and substitutions:

  • Add chocolate chips. Why not? If you’re craving pumpkin oatmeal chocolate chip cookies, treat yourself to a batch of them! Follow this recipe exactly, but gently fold in about half a cup of semisweet chocolate chips after you’ve combined the wet and dry ingredients.
  • Use real maple syrup. Keep the thick pancake syrup where it belongs – on your pancakes. For the very best fall flavor, use pure maple syrup in your glaze.
  • Don’t skip the chilling step. When it comes time to refrigerate, let the cookie dough chill for a minimum of 1 hour and a max of 2 hours. This helps SO much with the consistency and shape. If the cookie dough is tossed directly into the hot oven, it’ll spread like crazy and thin out.
  • You can make them vegan. Yes! With just one simple swap, this pumpkin oatmeal cookie recipe can be made vegan. Just use vegan butter instead of regular butter and you’re good to go.
  • Let the cookies cool before glazing. Listen, I know how tempting it may be to glaze immediately and dig right in. These cookies smell like pumpkin-spiced heaven and look too tempting to wait on! However, if you glaze them too soon, the glaze melts right into the cookies and makes a mess. Patience is key!
  • Change up the glaze. If citrus isn’t your thing, borrow the cinnamon maple glaze from my pumpkin cinnamon rolls instead.
Two pumpkin oatmeal cookies stacked on top of each other.

How to Store Oatmeal Pumpkin Cookies

  • To store. In an airtight container at room temperature, pumpkin oatmeal cookies will stay fresh for about 3 days on the countertop or 5 days in the refrigerator.
  • Freeze. These cookies are freezer-friendly. Place cooled cookies into a freezer-safe container or bag and freeze for up to 3 months. To reheat, bake at 325 degrees Fahrenheit for 15 minutes, or until warmed through.
5 from 3 votes

Pumpkin Oatmeal Cookies

These soft and chewy pumpkin oatmeal cookies are irresistibly tender and topped with a creamy sweet citrus and maple glaze. They're a perfect fall treat, and just as delicious to make year-round!
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16 cookies


  • ½ cup (114 g) butter, or vegan butter, softened to room temperature
  • ¾ cup (165 g) brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup (123 g) + 1 tablespoon pumpkin puree, room temperature
  • 1 ¼ cup (101 g) rolled oats
  • 1 ¼ cup (156 g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 orange

For the glaze:

  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon maple syrup
  • 1 tablespoon orange juice
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  • In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Next, add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
  • In another bowl, combine all the dry ingredients (oats, flour, spices, baking powder and baking soda, salt, and orange zest).
  • Add the dry ingredients to the pumpkin mixture and mix to combine.
  • Refrigerate the dough for one to two hours. This will improve its texture and flavors, so don’t skip this step.
  • When you’re ready to bake, preheat the oven to 350 °F (177 °C)
  • Scoop the dough using a 1 ½ tablespoon ice cream scoop and lightly flatten the top of each cookie.
  • Bake for 12 to 15 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
  • Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
  • To make the glaze, whisk all the glaze ingredients until well combined. Once the cookies are cooled, use a fork or whisk to drizzle them with the glaze.


Store these cookies in a sealed container at room temperature for up to 3 days or in the fridge for up to 5 days.
To make these cookies vegan, you can easily replace 1:1 regular butter with vegan butter.


Serving: 1cookie, Calories: 178kcal, Carbohydrates: 29g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 147mg, Potassium: 70mg, Fiber: 1g, Sugar: 16g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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