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Pumpkin Oatmeal Cookies | katiebirdbakes

Pumpkin Oatmeal Cookies with Maple Glaze

Soft, perfectly pumpkin spiced, and somehow gluten-free and vegan, these pumpkin oatmeal cookies are ideal any time of day, preferably when they're generously coated in maple glaze.

Course Breakfast, Dessert
Keyword cookies, oatmeal, pumpkin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 18 cookies
Author katiebirdbakes.com

Ingredients

For the pumpkin oatmeal cookies:

  • 2 cups old-fashioned rolled oats, divided (see below)*
  • 1 cup canned pumpkin puree
  • 1/4 cup olive oil
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the maple glaze:

  • 1/2 cup powdered (confectioner's) sugar
  • 2 Tablespoons pure maple syrup

Instructions

For the pumpkin oatmeal cookies:

  1. Preheat oven to 350 degrees F. Place 1 cup of the rolled oats in a food processor or high-speed blender and blend on high speed until the oats become a flour-like consistency - you now have oat flour. Place in a large bowl.

  2. Take the other 1 cup of rolled oats and place in the same food processor or blender, and pulse or blend on low speed until the oats are in small pieces - about 30 seconds. Do not grind them into a flour. Place in the same large bowl with the oat flour.
  3. Add the pumpkin puree, olive oil, maple syrup, baking soda, pumpkin pie spice, and salt to the bowl and stir vigorously (I like to use a fork) until everything is well-blended. 

  4. Scoop batter using a cookie scoop or a tablespoon onto two baking sheets lined with parchment. Bake for 15 minutes, or until edges are golden and cookies are set.  They will be soft!

For the maple glaze:

  1. While cookies are baking, in a small bowl whisk together powdered sugar and maple syrup until smooth.  Drizzle over cookies in whatever pattern you like!

Recipe Notes

*NOTE: steel-cut oats will not work in this recipe.  Use the flat, old-fashioned rolled oats!
 
 
Cookies keep for 2-3 days well-wrapped on the counter, or 1 week in the fridge.  You can also freeze them wrapped individually in plastic wrap, and then microwave for 10-15 seconds any time the cookie craving strikes.