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pumpkin oatmeal cookies topped with glaze and rolled oats
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5 from 3 votes

Pumpkin Oatmeal Cookies

Healthy pumpkin oatmeal cookies packed with whole grains, cozy pumpkin flavor and an easy homemade glaze. These soft pumpkin oatmeal cookies are dairy free, gluten free and a make a wonderful treat or snack!
Prep Time10 mins
Cook Time15 mins
chill time30 mins
Total Time55 mins
Course: cookies, DESSERT
Cuisine: American
Servings: 25 cookies
Calories: 127kcal
Author: Dani Spies


  • 2 cups (220 g) oat flour
  • ½ cup (53 g) plus 1 tablespoon (15 g) rolled oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ cup (125 ml) liquid coconut oil
  • 1 cup unsweetened canned pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups (175 g) coconut sugar


  • ½ cup (100 g) monk fruit sweetener
  • 1 tablespoon (15 ml) liquid coconut oil
  • 2-3 tablespoons (30-45 ml) oat milk, room temperature


  • Stir together the oat flour, oats, cinnamon, baking soda, salt, nutmeg, allspice and cloves in a large bowl until combined.
  • Whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar in a medium bowl.
  • Make a well in the center of the dry ingredients. Pour in the liquid ingredients and mix until the flour is incorporated. Place the bowl in the refrigerator and chill for 30 minutes.
  • Preheat the oven to 350 (175 C) degrees and line 2 cookie sheets with parchment paper. Scoop 2-tablespoon size balls of the cookie dough and drop onto the baking sheets, spacing them 2-inches apart.
  • Bake the cookies 15-20 minutes, until the surface of the cookies feels dry to the touch. Remove from the oven and allow to cool on the baking sheet 5 minutes before transferring them to a cooling rack to cool completely.
  • To make the glaze, whisk together the monk fruit sweetener, coconut oil and 1 tablespoon oat milk until smooth. Add more or less of the oat milk as needed to reach your desired consistency.
  • Spoon the glaze over the cooled cookies and sprinkle the remaining tablespoon rolled oats on top.


  • Store the glazed cookies at room temperature 1-2 days or refrigerate up to 5 days. Balls of unbaked dough can be frozen up to 1 month. Bake as directed (no need to thaw).
  • Chilling the dough helps firm up the coconut oil, making them less sticky and easy to scoop. The dough can be mixed and chilled up to 1 day ahead of baking.
  • Use warm or room temperature oat milk when mixing the glaze or the coconut oil will form lumps.


Serving: 1cookie | Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 115mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1538IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg