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
Ingredients
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.
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.
Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!.
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