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!
Why I Love These Pumpkin Oatmeal Cookies
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. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
How to Store Pumpkin Oatmeal Cookies
- To Store. 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.
- To Freeze. Place cookies in an airtight freezer-safe storage container and freeze for up to 3 months. Thaw overnight in the refrigerator.
More Delicious Pumpkin Recipes
Pumpkin Oatmeal Cookies
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
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
- In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
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