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Soft Pumpkin Oatmeal Cookies with Maple Icing

Maggie Michalczyk, RDN
Pumpkin oatmeal cookies with maple icing taste like a bowl of pumpkin oatmeal wrapped up into a cookie! Made with simple ingredients like whole-wheat flour, oats, pumpkin and cinnamon, they're perfect for your next fall baking adventure. 
Prep Time 10 mins
Cook Time 10 mins
Servings 18 cookies


  • 1 cup whole-wheat pastry flour or white whole-wheat flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1/3 cup coconut oil melted
  • 1/2 cup packed brown sugar or coconut sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • ¾ cup pumpkin puree
  • 1 cup old-fashioned oats or GF old-fashioned oats
  • for the maple icing:
  • 1/2 cup confectioners sugar
  • 1 tbsp. maple syrup
  • 1/2 tsp. pumpkin pie spice
  • 1 tbsp. milk oat or almond work if needed


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined and creamy. Add in pumpkin and beat on low speed until just combined.
  • In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda and salt. 
  • Add the dry ingredients to the wet, mixing on low until just combined. Fold in the oats with a wooden spoon.
  • Portion out cookie dough using a cookie scoop onto prepared. baking sheet. 
  • Bake for 10-12 minutes. 
  • While the cookies are baking whisk or use a fork to whisk together the ingredients for the icing. If it's too thick to drizzle add a little oat or almond milk (>1 tbsp.). 
  • Remove cookies from oven, let cool completely and use a fork to drizzle the icing on top. Enjoy! 


I recommend storing these pumpkin cookies on the counter for a day and then in an airtight container for maximum freshness!
Keyword soft pumpkin oatmeal cookies; pumpkin oatmeal cookies with maple glaze