Pumpkin Oatmeal Cookies
If you don’t have a personal cookie advisor, I highly recommend seeking out the service. I baked these Pumpkin Oatmeal Cookies with Maple Frosting in honor of mine.
Chewy at the edges, soft in the center, and filled with warm layers of spice, this delectable fall dessert is in honor of my personal cookie whisperer, my younger sister, Elaine.
Elaine has baked more batches of oatmeal cookies than anyone I know, constantly leads me to the best cookie spots in her hometown of Kansas City (if you haven’t had the sugar cookie at The Mixx yet, YOU MUST), and like all the greats of their craft, does not hesitate to point out a particular cookie’s shortcomings. When Elaine approves of one of my cookie recipes from my blog, I know it is a keeper.
Of course, I value Elaine’s opinion on far more than simply a fresh batch of Pumpkin Oatmeal Cookies. As we’ve grown older, my view of our relationship has shifted from seeing her as my “little sister” to considering her a peer. A much cooler, younger peer. Elaine is one of the first people I call when I need an honest opinion, a laugh, or any sort of fashion consultation.
A recipe for Pumpkin Oatmeal Cookies feels especially appropriate today because in fewer than 24 hours, I’ll be standing up beside the cookie expert herself on her wedding day. Tomorrow my not-so-baby baby sis is getting hitched!
My title in the wedding is “Matron of Honor.”
As I consider the word “matron” synonymous with “cat lady”—and not the nice, friendly, mildly deranged sort of cat lady; I’m talking the crotchety, bitter, pours-you-decaf-coffee-instead-of-regular variety—I’ve decided to call myself “Madame of Honor” instead. Everything sounds nicer when it’s French.
In case you were wondering, “Pumpkin Oatmeal Cookies” in French is biscuits d’avoine et de citrouille.
Maybe I’ll stick with “Pumpkin Oatmeal Cookies” after all.
As this post went to press, I was putting the finishing touches on my Madame-of-Honor speech. Meaning, I was thinking about starting it.
How do you tell someone you’ve known her whole life and most of yours that even though you didn’t choose each other, you’d still pick her for a sister and a friend every day just the same?
I suspect I’ll burn the first 60 seconds of my 90-second speech allotment blubbering into the mic. Here’s hoping I can hold back the tears and utter something coherent for the last 30!
Whether you consider yourself a professional cookie advisor or simply love a good cookie (or both), I hope you add these chewy Pumpkin Oatmeal Cookies to your fall baking list. They’re the right amount of sweet, aren’t too cakey (one of my biggest pet peeves with most pumpkin cookie recipes), and are made with healthy ingredients.
I’m not sure how much I’ll have my phone with me over the weekend, but if you’d like to catch a glimpse of the beautiful bride, be sure to follow @wellplated on Instagram (and if you like my more personal handle, @erindeeclarke).
Now, about that speech…
Pumpkin Oatmeal Cookies
Ingredients
For the Pumpkin Oatmeal Cookies:
- 1/2 cup coconut oil
- 1 cup white whole wheat flour — (plus 2 tablespoons)
- 3/4 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup packed coconut sugar — or substitute light brown sugar
- 1 large egg yolk — at room temperature
- 1/2 cup pure pumpkin puree — not pumpkin pie filling
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
For the Maple Glaze (optional):
- 1/2 cup powdered sugar — sifted
- 1/2 to 1 tablespoon milk — any kind of dairy or nondairy milk you like or cream
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
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In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
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In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
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To the bowl with the coconut oil, add the coconut sugar and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
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With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
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Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
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To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag patter. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
Recipe Notes
- The cookies' flavor is best on Day 2. Store leftovers in an airtight container lined with paper towels at room temperature for up to 1 week or freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information
Amount per serving (1 cookie, without glaze) — Calories: 173, Fat: 9g, Saturated Fat: 7g, Cholesterol: 13mg, Sodium: 87mg, Carbohydrates: 23g, Fiber: 2g, Sugar: 12g, Protein: 2gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Have a great time at the wedding Erin and these cookies look amazing!
Thank you so much Heather! xo
Awww…have the best time this weekend! I’m sure you’re speech will be great! And if all else fails, just pass out some of these cookies! Lol.
LOVE THIS PLAN! Thanks Liz! xoxo
While the fall pumpkin recipe market can get bloated really quickly, I haven’t seen a recipe like this one yet… looks great! Can’t wait to try it!
I’m so happy to hear that there’s still room for this cookie Georgia! Thank you so much.
If Fall was a cookie, it’d DEFINITELY be this one!!
TOTALLY agree Gaby! Thank you so much!
Can you use butter instead of coconut oil? Sorry if this is in the comments already, don’t have a chance to read them at this second but the recipe looks so good!
Yes Jessi, that would work just fine (be sure to use unsalted). I hope you enjoy the recipe!
So we made them last night… and they were super delicious! They taste like autumn in a bite. And they were pretty easy to make! A real winner all around! <3
HOORAY Jessi! Thank you so much for taking the time to try these and report back. I’m so glad to hear you enjoyed them!
Okay I’m looking to make these again and have a new question. :) What egg yolk replacement would work for making these cookies vegan?
Hmm, I haven’t tested any substitutions, so I can’t say for certain. You could try a flax egg—if you do decide to experiment, I’d love to hear how it goes!
Can I share your trainer? And then you make me these too? K, thanks. Haha have fun this weekend!
LOL. Yes and yes! Thanks so much Lindsay!
OMGosh, these are delicious, I used gluten free flour instead of wheat flour and dropped by the tablespoon full as my dough didn’t get stiff enough to roll but they are awesome!!! Perfect for the first day of fall, thanks Erin for such good recipes!
Paula, this makes me so happy to hear! Thanks so much for trying the recipe and taking time to leave this lovely review, as well as to let me know that the gluten free flour works well. That’s really valuable info! Enjoy every bite.
Exactly my cup of tea ! Thank you so much !
I hope you love them!
These sound delicious! I have made all kinds of oatmeal cookies but have never used pumpkin in them. Looking forward to trying these soon.
I hope you love them Peggy (and thanks so much for your kind words about the wedding too. It was BEAUTIFUL!)
And…congratulations to the new bride and groom!
Made these this weekend and YUM. I did sub butter as I didn’t have coconut oil, added plumped white raisins and chopped walnuts. Delicious!! I agree that somehow they taste even better the 2nd day, flavors must need time to blend. I made them a little smaller and got 2 dozen, but hey, you can always eat two. ? Oh yes, and they are also delicious without the glaze!! A great healthier cookie.
Patricia, I am so so excited to hear this! Thanks for trying the recipe and leaving this lovely review!
P. S. Congrats to all on the nuptials!
I made these cookies with my daughter tonight and they are amazing!!
I am so excited to hear that Sheri, thank you!!
hey girl- these look so yummy! Have a great week!
You too Shawnna! Thank you so much!
Not want, NEED. And I’m talking a dozen, not one or two (for myself, to be clear). Cannot wait to try these!
Haha, I giggled throughout most of this post, especially the cat lady part. I saw a few pics on Insta you posted from the wedding. So beautiful!
Has anyone substituted another sweetener such as honey or maple syrup for the granlulated that the recipe calls for? I assume that you could I just wouldn’t know the ratio and if I should reduce the amount of liquid elsewhere in the recipe.
Thanks!
Hi Jasmine, I know this probably isn’t what you’re hoping to hear, but I think it would be very difficult to use all liquid sweetener, as it would make the cookies too runny. The only way that I can vouch for the recipe is the way that it is written. If you’d like to sweeten cookies with only maple syrup or honey, you might like these carrot cookies.
Thank you so much. Currently making these cookies the way they are written only because I love and trust your recipes so much. Can’t wait to try them!
That makes my day to hear you enjoy my recipes, Jasmine! I hope you love these too.
I made these to share at the office and they were gobbled up quickly!
I’m happy to hear they were a hit, Shannon! Thanks so much for reporting back!
I found this recipe earlier last month and I’ve made them multiple times. They keep getting eaten, so I keep needing to make more! Is there something I can substitute for the maple sugar? It’s quite expensive and seems to be the limiting reagent in the recipe. Can I use honey or some other sweetener instead? Corn syrup?
Hi Erin! I’m so glad you enjoy the cookies. I think you could try swapping honey for the maple syrup. I haven’t tested it that way, but if you do decide to experiment, I’d love to hear how it goes.
Mama Funke brought these to the Hersh Thanksgiving and they were a HIT!!!! Totally making these in th eFit Foodie kitchen <3
Hooray! I’m glad they were a hit. Thanks for reporting back, Lee!