Our Pumpkin Oatmeal Cookies are the perfect fall treat! Soft Pumpkin Cookies with pumpkin spice, cinnamon, and orange zest with a sweet orange glaze. Plus, these cookies are vegan!
We love how flavorful these soft pumpkin cookies are. They’re so easy to whip up and a great way to use leftover canned pumpkin puree too! You can enjoy with or without the orange glaze and if you prefer chocolate drizzle some semi-sweet chocolate over top. We have even put chocolate chunks into this recipe, SO GOOD!
Why you’ll love this recipe: If you love fall treats, pumpkin spice, and orange zest, oooh this is the treat for you! It’s the perfect cookie with a soft cake-like texture.
VEGAN PUMPKIN OATMEAL COOKIES INGREDIENTS:
- Flour
- Rolled Oats
- Pumpkin Spice
- Cinnamon
- Salt
- Baking Soda
- Baking Powder
- Vegan Butter
- Brown Sugar
- Vanilla Extract
- Pumpkin Puree
- Orange Zest
- Powdered Sugar
- Fresh Squeezed Orange Juice
- Maple Syrup
HOW TO MAKE PUMPKIN OATMEAL COOKIES
- In a large bowl or stand mixer, mix the softened butter with brown sugar until creamy, about 5 minutes. Then add the vanilla extract and the pumpkin puree, mix until well combined.
- In a different bowl, combine all the dry ingredients.
- Add the dry ingredients with the pumpkin mixture and stir to combine.
- Refrigerate the dough for one to two hours.
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Scoop the cookie dough using a cookie scoop and lightly flatten the top of each cookie.
- Bake for 12 to 14 minutes or until the cookies are set and slightly browned.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack to prevent them from falling apart.
HOW TO MAKE ORANGE GLAZE
- To make the orange glaze, mix all the ingredients until well combined. Then, once the cookies are cooled drizzle the orange glaze onto them.
Recipe Tips:
- Be sure to use room temperature butter and pumpkin puree, otherwise it will not cream properly.
- Add your favorite nuts or even chocolate chips for more flavor combinations.
- Dried fruit works really well, especially dried cranberries and cherries.
- Don’t want to use a glaze? Drizzle with chocolate or just place some rolled oats on top prior to baking
- Whenever using zest we recommend using organic oranges, lemons, limes, or grapefruit whenever possible. Check out our post on How to Zest an Orange.
- When you drizzle the orange icing you should do it over the cookies once cooled, otherwise it will melt into the cookies.
FAQs
Store these cookies in a sealed bag or container at room temperature for up to 3 days or in the fridge for up to 5 days.
Leftover pumpkin puree is perfect for pancakes, sauces, muffins, or even more cookies! If you won’t use it up in time consider freezing in a freezer safe container.
Yes! We like Bob’s Red Mill 1-to-1 baking flour. Just make sure all your ingredients are gluten-free, including the oats!
MORE COOKIE RECIPES
Pumpkin Oatmeal Cookies with Orange Glaze
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Print Pin SaveIngredients
Cookie Ingredients
- 1 ¼ cup all-purpose flour
- 1 ¼ cup rolled oats
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter softened, unsalted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree + 1 tablespoon pumpkin puree, at room temperature,
- 1/2 – 1 tablespoon orange zest
Orange Glaze
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon maple syrup optional, it adds more fall flavor
- 1 tablespoon fresh orange juice
Instructions
- In a large bowl or stand mixer, mix the softened butter with brown sugar until creamy, about 5 minutes. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
- In a different bowl, combine all the dry ingredients (flour, rolled oats, spices, baking soda, baking powder, salt and orange zest).
- Add the dry ingredients with the pumpkin mixture and stir to combine.
- Refrigerate the dough for one to two hours.
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Scoop the cookie dough using a cookie scoop and lightly flatten the top of each cookie.
- Bake for 12 to 14 minutes or until the cookies are set and slightly browned.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack to prevent them from falling apart.
- To make the orange glaze, mix all the ingredients until well combined. Then, once the cookies are cooled drizzle the orange glaze onto them.
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Notes
- Store these cookies in a sealed bag or container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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