These chewy pumpkin oatmeal cookies taste like oatmeal cream pies! They’re full of pumpkin spices and drizzled with an easy powdered sugar icing.

This recipe was created in partnership with One Degree Organics. All opinions are our own.

Cross our hearts, we promise that these pumpkin oatmeal cookies will quickly become a favorite. Because get this: they taste like oatmeal cream pies (hello, nostalgia!). They’re a healthy, pumpkin spiced spin decorated with an easy powdered sugar icing. These are the perfect fall dessert, or ideal for any time you just want to feel cozy with a warm-spiced, chewy treat. Ready for the cozy to begin?

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How to make pumpkin oatmeal cookies

What’s the trick to making these pumpkin oatmeal cookies taste like oatmeal cream pies? Well, a few things. These are actually vegan oatmeal cookies: coconut oil is used in place of butter, and pumpkin instead of eggs. The coconut oil brings just the right texture to the cookies without bringing in a flavor of coconut! The pumpkin brings moisture and a bit of binding to the cookie.

These pumpkin oatmeal cookies are full of the traditional pumpkin spices: cinnamon, ginger, and nutmeg. And the powdered sugar icing drizzled in a lacy pattern takes them over the top. Other than being vegan, the method is similar to most cookie recipes. (If you’re into these, you absolutely must try our vegan pumpkin bread.)

Here’s how to make these pumpkin oatmeal cookies (see below for the full recipe with quantities):

Combine the dry ingredients: rolled oats, flour, baking soda, cinnamon, ginger, nutmeg and salt.
Mix the coconut oil, brown sugar and granulated sugar in a stand mixer or with a hand mixer. Add pumpkin and vanilla, then the dry ingredients. Chill the dough for 30 minutes.
Place the cookies onto a baking sheet using a size 40 cookie scoop. Bake at 375 degrees for 11 minutes, then cool.

Tips for an even bake

For the most even bake and appearance for these cookies, we recommend using a Size 40 cookie scoop, which holds 1 ½ tablespoons of dough. Confession: we didn’t own a cookie scoop until we made this recipe! Because, Alex and I are not really cookie people (gasp!). For these chewy pumpkin oatmeal cookies through, we found it was really helpful to get uniform cookies using a cookie scoop. Here’s the one we use: Size 40 cookie scoop.

Another tip for an even bake: the bottom rack of our oven runs hot, so we found it was even better to bake only one pan of 12 cookies at a time. When we used the bottom rack in our oven, we ran into an issue with some melted cookies. If you refrigerate the dough in between baking and bake in two waves, and the cookies should turn out evenly baked.

What are sprouted oats?

What are sprouted oats and why would you want to eat them? Sprouted grains are grains that are soaked in water until they germinate, releasing vital enzymes. This makes them nutrient-filled and easier for your body to absorb and digest. Sprouted grains are also lower glycemic-index foods.

The sprouted rolled oats we used in this pumpkin oatmeal cookies recipe are made by One Degree Organics. One Degree is a family business that thinks there should be only one degree of separation between you and the person you grew your food, like a farmer’s market. One thing we love about these Sprouted Rolled Oats is that they can be traced back to the farmer! Scan the QR code on the package or entering the product code on onedegreeorganics.com (type in “FT6U4M” to see the farmer behind the oats).

Looking for sprouted oats? You can find One Degree rolled oats in a grocery near you by entering your zip code here.

How to make icing with powdered sugar

An easy powdered sugar icing tops off these chewy pumpkin oatmeal cookies! How to make icing with powdered sugar? Powdered sugar icing is one of the simplest there is. Here are the basic steps for this icing:

Mix powdered sugar together with a bit of milk until a creamy glaze forms. This recipe calls for almond milk to make a vegan icing: try to find the thickest almond milk brand you can buy. (If you don’t eat plant-based, you can use dairy milk.) Keep stirring until all the lumps dissolve.
If the icing does not come to a drizzle-able consistency, add a bit more milk.
Use a fork to drizzle the powdered sugar icing onto the cookies. Yes a fork, not a spoon! Using a fork helps to make the lovely lacy pattern you see here! Though using a spoon seems natural, it makes a chunkier drizzle.

This pumpkin oatmeal cookies recipe is…

Vegetarian, vegan, plant based, and dairy free.