Soft, flavorful and not overly sweet, these Pumpkin Oatmeal Cookies have a cake like consistency. They are an old fashioned and from-scratch recipe straight from my mom’s recipe box. With cream cheese icing, these cookies have been absolute family favorite since the 1970’s.
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Pumpkin Oat Cookies and Trick-or-Treating in The Good Old Days
I am really going to date myself when I tell you this. I remember the day when families could pass out homemade baked goods to trick or treaters and no one blinked an eye.
To anyone born in the late 70’s or after, I know this sounds insane but there was a time when life was a little more innocent. I remember very vividly my parents making popcorn balls and these Pumpkin Oatmeal Cookies just for Halloween night and our kitchen countertops being full of these treats. As a little kid, I loved sinking my teeth into my parents homemade confections and I loved even more when the tick or treaters got excited about their treats too.
Thinking back on those times kind of even blows my mind to know that it was highly acceptable to bake for the little goblin and ghouls. Sometimes I long for those more innocent days but all I have to do is whip up a batch of these Iced Pumpkin Cookies and I am six years old again.
Healthy Pumpkin Cookies
This cookie recipe is packed with so many more wholesome ingredients than most cookie recipes are. Here are some of the top wholesome ingredients that will make you feel wonderful about baking these for your family.
- Pumpkin– Full of vitamins and antioxidants, pumpkin has some pretty impressive health benefits.
- Walnuts– If the healthy fat content, protein and fiber weren’t enough reasons to consume walnuts, the heart and brain benefits certainly are.
- Oats– Full of vitamins, minerals, antioxidants and soluble fiber makes eating this grain for the health benefits highly attractive.
Iced Pumpkin Oatmeal Cookies
These cookies, if made without cream cheese icing, are a wonderful breakfast cookie. If made with cream cheese icing they become a perfect Fall treat. To make the best cream cheese icing follow these tips.
- Make sure to leave both the butter and cream cheese icing out on the counter to come to room temperature at least a few hours before making. Having room temperature butter and cream cheese is the first step to creating ultra smooth frosting.
- Beat the cream cheese and butter together well before adding the powdered sugar. This will help in avoiding lumps in the frosting.
- Once everything has been added to the frosting, beat on high speed for about 5 minutes for ultra creamy and fluffy frosting.
Ingredients Needed
- All-Purpose Flour– The base of most baked goods that provides structure and texture.
- Rolled Oats– Provides a nutty flavor and chewy texture.
- Baking Soda– A leavening agent that helps cookies rise when baked.
- Cinnamon, Cloves and Allspice– Classic spices for pumpkin baked goods.
- Salt– Enhances flavor of sweet goods.
- Applesauce– Binds ingredients, adds moisture while also providing sweetness.
- Oil– Using oil instead of butter yields a tender cake like texture.
- Egg– Helps binds the ingredients and provides richness.
- Brown Sugar– Provides deep sweetness and moisture with molasses undertones.
- Pumpkin Puree– The star of the recipe providing the pumpkin flavor.
- Vanilla Extract– Vanilla amplifies the sweetness of the other ingredients while also enhancing the flavor of pumpkin.
- Raisins– Add chewy bursts of sweetness.
- Walnuts– Gives the cookies crunch and nutty flavor.
- Butter– Makes the icing rich and creamy while providing a delicious flavor.
- Cream Cheese– Gives the frosting a luxurious creamy texture.
- Powdered Sugar– Also called confectioners’ sugar, provides the sweetness and allows for a smooth texture.
- Milk or Half & Half– Thins the frosting if needed.
How To Make Pumpkin Oat Cookies
Cookies
- Preheat oven to 350°F.
- Sift dry ingredients into oats.
- Whisk wet ingredients separately and then add dry ingredients to the wet ingredients.
- Stir in nuts and raisins.
- Scoop dough and flatten slightly on greased sheets.
- Bake 20-25 minutes and cool completely before frosting.
Cream Cheese Icing
- Cream together softened butter and cream cheese.
- Add powdered sugar 1 cup at a time making sure to scrape down sides of the bowl often.
- Halfway through add vanilla.
- Beat until fluffy and add milk only if needed in small increments to thin the icing.
- Frost and decorate cookies.
Secrets To The Best Pumpkin Oatmeal Cookies
Best Spices To Use
The extra addition of spices is just one element that makes these cookies to die for delicious. Not all spices are alike though. Here are my recommendations of the best tasting and quality spices.
- Both cooking and health experts agree that Ceylon Cinnamon is a higher quality cinnamon with impressive health benefits. Click here for one of the best deals on this quality spice.
- Ground cloves brings a rich aromatic flavor to these cookies.
- One additional layer of spice that rounds out the depth of flavor is ground allspice.
Measuring and Sifting Flour
Measuring– The best way to ensure that these Pumpkin Cookies do no turn out dense is to measure the flour properly. To do so, spoon the four into the measuring cup rather than scooping with the actual measuring cup. When the flour has been scooped it tends to pack the flour in. Spooning will help to ensure too much flour does not end up in your recipe.
Sifting– Sifting the flour with the spices and salt helps to break up any clumps and combine the ground ingredients evenly. This strainer is a multi purpose tool that works beautifully for sifting.
Variations to Pumpkin Oatmeal Cookies
- Chocolate Chip Pumpkin Cookies- Add chocolate chips to the dough for a delightful chocolate twist. Use about 1 cup of chocolate chips and fold them into the dough along with the nuts and raisins.
- White Chocolate Pumpkin Cookies- Chop up some good quality white chocolate and fold into the dough.
- Switch up the Nuts and Raisins– Replace the walnuts with your favorite nut such as cashews, pecans, slivered almonds or hazelnuts. Additionally, dried cranberries can replace the raisins.
- Maple Glaze- Instead of cream cheese icing, drizzle the cooled cookies with a simple maple glaze made with powdered sugar, maple syrup, and a little milk. Mix until smooth and adjust the consistency as needed.
- Pumpkin Spice Frosting- Mix in pumpkin pie spice (or a combination of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves) to the cream cheese icing for an extra burst of fall flavor. When using pumpkin pie spice start with 1 teaspoon and adjust to taste.
Frequently Asked Questions
Can I omit the raisins and nuts?
Absolutely! If you prefer your cookies without raisins and nuts, feel free to leave them out.
What can I use instead of cream cheese for the frosting?
If you are not a fan of cream cheese, or if you have dietary restrictions, you can make a simple vanilla glaze using powdered sugar, vanilla extract, and a small amount of milk. Mix until smooth and drizzle over the cookies. (Note: Water or non-dairy milk may be used in place of milk.)
Can I freeze the cookies?
Yes, these cookies freeze well. Once they have cooled completely, place them in an airtight container or freezer bag and store in the freezer for up to 3 months. Thaw at room temperature before serving. However, they do tend to hold their shape better if frozen without the frosting.
Can I freeze the unbaked cookie dough for later?
Yes, scoop the dough onto a baking sheet and freeze. Once frozen, transfer to a ziplock bag. Bake frozen cookies for an extra 2-3 minutes.
Can I substitute the applesauce for something else?
Yes, you could use an equal amount of mashed banana, pumpkin puree, or yogurt instead. This will alter the flavor slightly but still maintain the moist texture.
How do I know when the cookies are done baking?
Check for lightly browned edges and a firm texture. The centers should look set and not seem wet or underbaked.
What if I don’t have all the spices?
The cinnamon is essential but you could omit the cloves and allspice if needed. if so, increase the cinnamon to 1 1/2 tablespoons.
How can I make the cookies more festive for Halloween?
To make the cookies more Halloween-themed, you can decorate them with orange and black sprinkles, candy eyeballs, candied corn or candy pumpkins.
More Delicious Fall Treats
Pumpkin Oatmeal Cookies
Ingredients
Cookies
- 4 cups all purpose flour
- 2 cups rolled oats
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice *see Note #1 below
- 1 tsp sea salt
- 3/4 cup applesauce
- 3/4 cup oil *I used avocado oil
- 1 lg egg
- 1 cup packed dark brown sugar
- 1 tsp vanilla extract
- 2 cups canned pumpkin *16 oz
- 1 cup raisins
- 1 cup coarsely chopped walnuts
Cream Cheese Icing
- 3 tbsp butter *room temperature
- 6 oz cream cheese *room temperature
- 1 1/2 tsp vanilla extract
- 3 3/4 cup powdered sugar
- 1/2 tbsp half and half * or milk (only if needed)
Instructions
Cookies
- Preheat oven to 350℉.
- Sift together flour, baking soda, cinnamon, cloves, allspice and salt. Stir together with oatmeal.
- In a seperate bowl whisk together applesauce and oil until formed into an emulsion. Transfer into a stand mixer and add egg, sugar, vanilla and pumpkin. Blend until light and fluffy.
- Slowly add dry ingredients to wet and mix until just blended making sure to scrape down sides of bowl. Stir in nuts and raisins.
- Using a 1/4 cup measuring cup measure dough and place onto greased cookie sheets. Flatten slightly with bowl scraper.
- Bake for 20-25 mins or until cookies are firm and lightly browned. Once baked, immediately transfer cookies to a cooling rack. Let cool compleltey before frosting.
Cream Cheese Icing
- In a stand mixer cream butter and cream cheese until smooth and uniform.
- Add in 1 cup of powdered sugar at a time making sure to scrape down sides of bowl. Halfway though the addittion of sugar add vanilla.
- Beat on high speed until light and fluffy, about 4-5 mins. *Note: Reserve adding half and half or milk and only add if frosting is too thick.
- Frost each cookie with 1-2 tbsp of frosting and sprinkle with cinnaom or favorite Halloween candies.
Notes
- Chocolate Chip Pumpkin Cookies- Add chocolate chips to the dough for a delightful chocolate twist. Use about 1 cup of chocolate chips and fold them into the dough along with the nuts and raisins.
- White Chocolate Pumpkin Cookies- Chop up some good quality white chocolate and fold into the dough.
- Switch up the Nuts and Raisins– Replace the walnuts with your favorite nut such as cashews, pecans, slivered almonds or hazelnuts. Additionally, dried cranberries can replace the raisins.
- Maple Glaze- Instead of cream cheese icing, drizzle the cooled cookies with a simple maple glaze made with powdered sugar, maple syrup, and a little milk. Mix until smooth and adjust the consistency as needed.
- Pumpkin Spice Frosting- Mix in pumpkin pie spice (or a combination of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves) to the cream cheese icing for an extra burst of fall flavor. When using pumpkin pie spice start with 1 teaspoon and adjust to taste.
Mary says
These are very delicious cookies. I made them with chocolate chips like you suggested in the variations section of this recipe. My kids prefer with the chocolate chips, but my husband prefers without. Easy fix! I just do half a batch with and half a batch without. They are perfect back to school cookies!