If you love the warm, rich spices of fall but you’re also a fan of those delicious oatmeal cookies grandma used to make, you’re going to flip over this simple but yummy recipe from Out of the Box Baking! It merges both worlds into one scrumptious cookie!

Pumpkin and Oats. . .Together?
You betcha! Though they are vastly different in texture and flavor, oats and pumpkin are a perfect combination! The chewy oats, the smooth pureed pumpkin. . .they link arms to produce a delicious cookie you’re going to love. And when you add those fall spices—cinnamon, clove, garlic, and nutmeg—you end up with an over-the-top treat your family and guests will love. (And not just during the holiday season.)
I’ve seen these cookies all over the web and I knew I had to try them. They’re very similar to my Old-Fashioned Oatmeal cookies but with the addition of one very special fall ingredient: pumpkin puree.
Pumpkin Oatmeal Cookie Ingredients

- 1 cup butter (salted or unsalted, your choice)
- 1 cup granulated sugar
- ¾ cups brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt (if you use unsalted butter)
- 1 cup pumpkin puree
- 2 tablespoons molasses
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 cup chopped pecans
Glaze:
- 1 ½ cups powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1-2 tablespoons water
How to Make Pumpkin Oatmeal Cookies
Preheat oven to 375 degrees.
Prepare 2 cookie sheets with parchment paper.
Combine flour, salt, cinnamon and pumpkin pie spice, and baking soda. Set aside.
În a large bowl or the bowl of a stand mixer cream the butter until it’s light in color and fluffy.
Add both sugars and mix well.

Now add the vanilla extract, pumpkin puree, molasses, and egg. Beat until well combined. The batter will look a little broken at this point but don’t worry about that.

Add the oats and mix well.
Add the flour and beat only until it comes together. Don’t over mix.
Fold in the chopped pecans.

Scoop your dough onto the lined cookie sheet.

Press down with your palm.

Place in preheated oven and bake for 10 - 11 minutes or until golden brown and set.
Remove and cool on wire rack.

Make the glaze by combining powdered sugar, spices, and enough water to get the consistency you desire. (A honey-like consistency is great for dipping.)
Once the cookies are cooled, dip the tops into the glaze.

Allow the glaze to firm up before serving.
Serve and enjoy!

Store leftovers in an airtight container at room temperature. They will stay good for 4-5 days. You can freeze these cookies to eat later, or you can freeze the dough for later baking.
What to Expect from These Cookies

The flavors in this cookie are over-the-top! They’re packed full of those fall spices and have the warmth you’ve come to love during the holidays. They’re a combination of fluffy and chewy, if such a thing is possible. I loved the addition of the pecans. (I always use them in my original oatmeal cookies, too.) You can leave them out, or you can add other things—like craisins, raisins, chocolate chips, or even white chocolate chips. I think peanut butter chips might be fun in this recipe, too. No matter how you mix them up, you’re going to love them, I promise!
Other Pumpkin Favorites from Out of the Box Baking
If you love pumpkin-infused treats you’ll also love these fan favorites:
- Easy Pumpkin Snickerdoodles
- Pumpkin Spice Golden Girls
- Easy Pumpkin Bread Pudding
- Easy Pumpkin Banana Bread
- Deep Dish Pumpkin Pie
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!



Pumpkin Oatmeal Cookies
If you love the warm, rich spices of fall but you’re also a fan of those delicious oatmeal cookies grandma used to make, you’re going to flip over this simple but yummy recipe from Out of the Box Baking! It merges both worlds into one scrumptious cookie!
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- ¾ cups brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 1 ⅔ cups flour
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 tablespoons molasses
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 cup chopped pecans
- Glaze:
- 1 ½ cups powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1-2 tablespoons water
Instructions
Preheat oven to 375 degrees
Prepare 2 cookie sheets with parchment paper
Combine flour, salt, cinnamon and pumpkin pie spice, and baking soda. Set aside.
În a large bowl or the bowl of a stand mixer cream the butter until it’s light in color and fluffy.
Add both sugars and mix well.
Now add the vanilla extract, pumpkin puree, molasses, and egg. Beat until well combined. The batter will look a little broken at this point but don’t worry about that.
Add the oats and mix well.
Add the flour and beat only until it comes together. Don’t over mix.
Fold in the chopped pecans.
Scoop your dough onto the lined cookie sheet.
Place in preheated oven and bake for 10 - 11 minutes or until golden brown and set.
Remove and cool on wire rack.
Make the glaze by combining powdered sugar, spices, and enough water to get the consistency you desire. (A honey-like consistency is great for dipping.)
Once the cookies are cooled, dip the tops into the glaze.
Allow the glaze to firm up before serving.
Serve and enjoy!
Store leftovers in an airtight container at room temperature. They will stay good for 4-5 days. You can freeze these cookies to eat later, or you can freeze the dough for later baking.