Soft Pumpkin Oatmeal Cookies
Prep time
Cook time
Total time
Serves: 14
  • 1 cup all purpose flour
  • ½ cup + 2 tbsp old fashioned oats, (grind them to powder form)
  • ½+1/8 tsp baking powder
  • 1.5 tsp cinnamon powder
  • 1 tsp ginger powder
  • ½ tsp nutmeg powder
  • ½ tsp salt
  • 1 stick (8 Tbsps) unsalted butter at room temperature
  • ½ cup brown sugar
  • ½ cup granulated white sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • ¾ + ⅛ cup pumpkin puree
  • 2 Tbsp Pumpkin Peanut Butter ( If you can't find pumpkin peanut butter, add 1 tbsp pumpkin puree + 1 tbsp plain peanut butter + ½ tsp pumpkin spices)
  • 1 tbsp water, or more/less as needed
  • 4 tbsp white powdered sugar
  1. Pre heat oven to 350F.
  2. Cream room temperature butter and both sugars for 5-6 mins until pale and fluffy.
  3. In a bowl, mix flour, oat powder, baking powder, cinnamon, ginger, nutmeg and salt. Stir until mixed.
  4. Once the butter & sugar mixture is pale & fluffy, add egg and vanilla extract and mix for another 30 seconds. Now add pumpkin puree and the dry mix and mix until combined evenly for a minute or so.
  5. Lay parchment paper on baking sheet. I like to use ice cream scoop to scoop out my cookie dough as it means even cookies. But if you don't have one, you can use a spoon.
  6. Scoop out cookies with little distance in between them. I ended up with 13 large and 1 small cookie on 2 cookie sheets.
  7. Place them in the pre heated oven. Bake for 12 mins, rotate and bake for another 12 minutes or until bottom is golden brown.
  8. Transfer them to a cooling rack and start preparing the glaze.
  9. Mix all the glaze ingredients and transfer them to a zip lock bag. Tie it tightly at the back and cut a small hole in the front to pipe the glaze on cookies. Pipe glaze on cookies in any pattern you want and enjoy!!
Pumpkin Cookie Recipe adapted from
Recipe by Naive Cook Cooks at