Pumpkin Oatmeal Cookies with Maple Icing

These easy chewy Pumpkin Oatmeal Cookies are drizzled with a sweet maple icing. But the best part about these fall-inspired breakfast cookies is that they come together in just 20 minutes.

This post was originally published on October 14, 2014 and updated on October 9, 2019.

overhead shot of iced homemade pumpkin oatmeal cookies on a wire cooling rack

Pumpkin season is showing no signs of slowing down in my neck of the woods.

So far this month I’ve made pumpkin cheesecake French toast, pumpkin pie filled donuts, pumpkin pop tarts and one insanely good pumpkin sage lasagna. I could really go for a slice right about now.

overhead shot of freshly maple glazed pumpkin oatmeal cookies on parchment paper

That’s a whole lotta pumpkin, isn’t it? Now before you go making up your mind about me that I’m some sort of pumpkin-obsessed weirdo, it’s not my fault. Most of the time these pumpkin recipes call for something like half a cup of canned pumpkin, leaving you with another two thirds of the can to go through.

What else am I to do but come up with another sweet and easy pumpkin recipe to use up the rest?

See? Not a pumpkin freak, just persistent in my refusal to let anything go to waste (which is an entirely  different breed of freak).

a chewy pumpkin oatmeal breakfast cookie being broken in half

Why you will love these easy Pumpkin Oatmeal Cookies:

These easy Pumpkin Oatmeal Cookies are soft, chewy and full of fall flavor. And the best part is they come together in about 20 minutes from start to finish!

In short, they are the perfect thing to make with your leftover pumpkin that’s sitting in the fridge. They’re even worth running to the store for to buy another can pumpkin to use only half a cup of.  Hey, the leftovers will give you an excuse to make more delicious pumpkin treats!

These oatmeal cookies contain very little sugar- only 1/4 cup making them a slightly healthier fall treat that is perfect as a breakfast cookie!

overhead shot of a batch of glazed pumpkin oatmeal cookies cooling on a wire rack

Feel free to add more sugar if you like a sweeter cookie, but I prefer to keep the sweetness on the subtler side to let the flavor of the spices stand out and to balance out the sugary kick of the icing.

I jazzed them up a little with a simple maple icing to drizzle over the cookies. Insane.

How to make Pumpkin Oatmeal Cookies:

Make the pumpkin cookie dough:

Start by preheating the oven to 350 degrees. Using paper towels or a clean dish towel, squeeze out excess liquid from pumpkin puree.

Place pumpkin puree, egg, butter, sugars and vanilla extract in a bowl and whisk until combined and set aside.  Now, mix together flour, oats, baking soda, salt and spices in a separate bowl. Add your wet ingredients to dry ones, mixing with a wooden spoon until just combined.

unbaked pumpkin oatmeal cookie dough balls on a  lined baking sheet

Place 2 tablespoon rounds of Pumpkin Oatmeal Cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat, spaced 2 inches apart. Bake your pumpkin breakfast cookies for 12-15 minutes. Remove them from the oven and transfer to wire racks to cool.

a pile of unglazed pumpkin oatmeal cookies next to a small dish with maple icing

Make the Maple Icing:

To make the maple icing, whisk together powdered sugar, milk and maple syrup in a bowl. If icing is too thick, gradually add more milk 1 teaspoon at a time. If your maple icing is too runny, gradually add more confectioners sugar until desired consistency is reached.

When your pumpking cookies have cooled completely, drizzle them with icing and set aside for a few minutes to allow icing to harden.

overhead shot of homemade healthy pumpkin oatmeal cookies with maple glaze on parchment paper

Tips for storing and freezing:

Store Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to five days.

Pre-shaped Oatmeal Cookie dough balls may be frozen safely for up to 3 months. Bake your cookies from frozenm adding an additional 1-2 minutes. Baked un-glazed  Pumpkin Oatmeal Cookies will also freeze well for up to 3 months .You can thaw them at room temperature before serving.

a broken pumpkin oatmeal cookie on a white plate next to a cooling rack with pumpkin oatmeal cookies

Tips for making Pumpkin Oatmeal Cookies:

  • Feel free to add more sugar if you like a sweeter pumpkin cookie.
  • If your maple icing is too runny, gradually add more confectioners sugar until desired consistency is reached.
  • To get the perfect chewy oatmeal cookie squeeze the pumpkin puree dry before adding it to the cookie batter to reduce moisture.
  • Make sure that you let the melted butter cool for about 5 minutes before using it in the cookie dough.

Variations on this easy breakfast cookie recipe:

  • Add some dark or white chocolate chips to the cookie batter for Pumpkin Chocolate Chip Cookies. Butterscotch chips would also make a great addition.
  • To take these to the next level, you could use melted browned butter for this recipe. The nutty flavor of browned butter pairs oh-so-perfectly with the pumpkin and warming fall spices.
  • Feel free to add some chopped candied ginger or cranberries to these.

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make these Pumpkin Oatmeal Cookies, don’t forget to share it using the hashtag #LePetitEats!

Pumpkin Oatmeal Cookies with Maple Icing

These easy chewy pumpkin oatmeal cookies are drizzled with a sweet maple icing. But the best part about these fall-inspired breakfast cookies is that they come together in just 20 minutes.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword easy pumpkin cookies, oatmeal cookies with pumpkin, pumpkin breakfast cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 dozen
Calories 125 kcal
Author Denisse

Ingredients

for the cookie dough:

  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 6 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1 cup oats
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger

for the maple icing:

  • 1/2 cup powdered sugar sifted
  • 1 tablespoon milk
  • 1/4 teaspoon maple syrup

Instructions

  1. Preheat oven to 350 degrees. Using paper towels or a clean dish towel, squeeze out excess liquid from pumpkin puree. Place pumpkin puree, egg, butter, sugars and vanilla extract in a bowl and whisk until combined. Set aside. Mix together flour, oats, baking soda, salt and spices in a separate bowl. Add wet ingredients to dry ingredients, mixing with a wooden spoon until just combined.

  2. Place 2 tablespoon rounds of cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat, spaced 2 inches apart. Bake for 12-15 minutes. Remove from oven and transfer to wire racks to cool.

  3. To make the maple icing, whisk together powdered sugar, milk and maple syrup in a bowl. If icing is too thick, gradually add more milk 1 teaspoon at a time. If icing is too runny, gradually add more confectioners sugar until desired consistency is reached.

  4. When cookies have cooled completely, drizzle cookies with icing and set aside for a few minutes to allow icing to harden.

Recipe Notes

  • Feel free to add more sugar if you like a sweeter pumpkin cookie.
  • If your maple icing is too runny, gradually add more confectioners sugar until desired consistency is reached.
  • To get the perfect chewy oatmeal cookie squeeze the pumpkin puree dry before adding it to the cookie batter to reduce moisture. 
  • Make sure that you let the melted butter cool for about 5 minutes before using it in the cookie dough. 

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