Classic old-fashioned oatmeal cookies with a twist! These are sweet Pumpkin Oatmeal Cookies with pecans sprinkled on top! They are full of oats, delicious pumpkin, and nutty pecans in every bite!
Sometimes you just need a good thick oatmeal cookie, and this is just that. These cookies are dipped in a sweet vanilla icing and topped with chopped pecans.
They are chewy, irresistibly delicious, and so easy to bake up. The perfect fall cookie!
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- Pumpkin puree – I used Libby’s, but any brand of pumpkin puree works. Make sure it is puree and not filling. This will not be blotted for the recipe.
- Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
- Egg – Remove 2 hours prior to baking.
- Flour – I used all-purpose flour for this recipe.
- Oats: Rolled oats, also known as large flake oats, work great for this recipe.
- Vanilla – Using a good quality vanilla is important to enhance the pumpkin flavour.
Step by step instructions
Here is how to make and bake these iced oatmeal pumpkin pecan cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a 2 tbsp cookie scooper.
Step 1 – Prep. Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients.
Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Stir together and set aside.
Step 3 – Mix wet ingredients. In a medium bowl, add in melted and cooled butter, brown sugar, and white sugar. Then mix in egg, vanilla, maple syrup, and pumpkin.
Step 4 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t over-mix!
Step 5 – Scoop and bake. Scoop the cookies onto the prepared baking tray, about 2 tbsp per cookie. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.
Step 6 - Make icing. In a small bowl, mix icing sugar and vanilla. You may want to add more/less vanilla until the desired consistency is reached. Then lightly dip the cooled cookies and sprinkle chopped pecans on top. Allow to set and enjoy!
These cookies are best enjoyed day of or the next day because of the icing.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Make sure to use puree, and not pie filling. The cans look very similar at the store!
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Sprinkle the chopped pecans on top immediately after dipping the cookies. The icing tends to set in about 5-10 minutes, so you want to sprinkle the pecans on right away.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
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Iced Oatmeal Pumpkin Pecan Cookies
Ingredients
For the cookies
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup dark brown sugar or light brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 3/4 cups pumpkin puree room temperature, not blotted
- 3 tbsp maple syrup room temperature
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 3/4 tsps baking soda
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ginger
- pinch of cloves optional
- 1/2 tsp baking powder
- 1/2 tsp salt
For the icing
- 1/2 cup powdered sugar
- 1-2 tbsp vanilla or milk
- 1/4 cup pecans chopped
Instructions
- Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter. Chop the pecans and set aside.1/4 cup pecans, 1/2 cup unsalted butter
- In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.1 3/4 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp ginger, pinch of cloves, 1/2 tsp baking powder, 1/2 tsp salt
- In a large bowl, whisk cooled butter, brown sugar, and sugar. Add in vanilla, egg, maple syrup, and pumpkin. Whisk until smooth.1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1/3 cup white sugar, 1 large egg, 1 tsp vanilla, 3/4 cups pumpkin puree, 3 tbsp maple syrup
- Add in the dry ingredients and mix until a soft cookie dough forms. Don’t over-mix!
- Scoop 6 cookie dough balls (I used about 2 tbsp per cookie) and place on the prepared cookie sheet spaced 3-4 inches from one another.
- Bake for 13-16 minutes. Mine took 16 minutes. Sometimes oatmeal cookies do not spread well, so your cookies are not spreading in the oven after 8 minutes, remove them from the oven and gently flatten them and place them back in the oven and continue baking. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and let the cookies cool.
- To make the icing, add icing sugar and vanilla (or milk) and mix until a thick consistency forms. Add more/less vanilla (or milk) until desired consistency is created.1/2 cup powdered sugar, 1-2 tbsp vanilla
- Lightly dip the tops of the cookies in the icing and sprinkle chopped pecans on immediately.
- Allow the cookies to set and enjoy!
SaaniaSparkle 🧚🏻♀️ says
Yumm
Ania says
They are delish! Thank you!
Trèsors De Luxe (Lifestyle and Self Care) A LUXE Jewelry Co. Est. 2012 says
These look delicious!
Ania says
Thank you so much! They are truly spectacular.