Are pumpkin oatmeal cookies vegan?

They can be! Swap the butter with vegan butter, the egg yolk with a flax egg, and use dairy-free cream cheese and milk in the icing. The texture and flavor stay rich and chewy.

How do I make pumpkin oatmeal raisin cookies?

Just stir in ¾ cup of raisins with the dry ingredients. The raisins add natural sweetness and go perfectly with the warm spices and pumpkin flavor.

Are pumpkin oatmeal cookies healthy?

They can be made healthier. Use whole wheat flour, reduce the sugar, skip the icing, or add dried fruits like cranberries or dates. They’re high in fiber thanks to the oats.

Can I make pumpkin oatmeal cookies with just 3 ingredients?

Yes! Mix 1 cup pumpkin puree, 1½ cups oats, and ½ cup chocolate chips or raisins. Bake at 350°F for 12–14 minutes. They're softer and simpler but still delicious.

What makes these easy pumpkin oatmeal cookies?

No chilling, no fancy tools. Just simple mixing and baking. You can prep and bake them in under 30 minutes great for busy days or quick cravings.

What makes these the best pumpkin oatmeal cookies?

It’s the combination of fresh spice blend, blotted pumpkin for chewiness, and that dreamy cream cheese icing. Every bite is soft, spiced, and just the right amount of sweet.

Pumpkin Oatmeal Cookies – 5 Cozy Ways to Make Them Irresistible

Description

These pumpkin oatmeal cookies are soft, chewy, warmly spiced, and finished with a rich cream cheese icing. Perfect for cozy fall baking, they’re easy to make, freezer-friendly, and customizable for dietary needs.

Ingredients

Scale

Spice Mix

2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Dry Ingredients

2 1/2 cups old-fashioned whole rolled oats
1 2/3 cups all-purpose flour
1 cup chopped pecans (optional)
1 teaspoon baking soda
1/2 teaspoon salt

Creaming Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light or dark brown sugar
1 egg yolk only
2 tablespoons unsulfured molasses
2 teaspoons pure vanilla extract
1 cup pumpkin puree (blotted dry)

Spiced Cream Cheese Icing

4 tablespoons unsalted butter, softened
1 1/4 cups powdered sugar
2 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon reserved spice mix
2–4 tablespoons milk (more as needed)

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Instructions

Prep the pumpkin: Line a plate with paper towels and spread pumpkin puree on top. Let sit 15–20 minutes. Blot dry with more paper towels.
Mix spices: Whisk together the spice mix. Reserve 1 teaspoon for icing. Add oats, flour, pecans, baking soda, and salt.
Cream base: In a mixer, beat softened butter and both sugars until fluffy. Add egg yolk, molasses, vanilla, and pumpkin. Mix just until combined.
Combine dry and wet: Slowly add dry ingredients to the wet mixture while mixing on low. Do not overmix.
Shape dough: Scoop 1½ tablespoon-sized balls. Slightly flatten. Place on lined baking sheets.
Bake: Bake at 350°F for 11–13 minutes, or until edges are golden. If cookies don’t spread, gently bang the tray on the counter at minute 9.
Cool: Let cookies cool completely on baking sheets.
Make icing: Combine all icing ingredients and beat until smooth. Adjust milk for drippable consistency.
Ice: Dip the tops of cooled cookies into the icing and let set before serving.

Notes

For cakier cookies, leave pumpkin wetter. For chewier cookies, blot thoroughly.
Swap pecans for raisins if preferred.
Use vegan substitutes (vegan butter, flax egg, dairy-free cream cheese) for a plant-based version.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Carbohydrates: 24g
Fiber: 1g
Protein: 15g
Cholesterol: 25mg