Ingredients
- For the Pumpkin Oatmeal Cookies:
- ½ cup coconut oil
- 1 cup + 2 tablespoons white whole wheat flour
- ¾ cup old-fashioned rolled oats
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup packed coconut sugar (or light brown sugar)
- 1 large egg yolk, at room temperature
- ½ cup pumpkin purée (not pumpkin pie filling)
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- For the Maple Glaze (optional):
- ½ cup powdered sugar, sifted
- ½ to 1 tablespoon milk (dairy or non-dairy)
- 1 tablespoon pure maple syrup
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a microwave-safe bowl, melt the coconut oil and let cool slightly.
- In a large mixing bowl, whisk together flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt.
- Add coconut sugar to the melted coconut oil and stir until combined. Then whisk in the egg yolk, followed by pumpkin purée, maple syrup, and vanilla extract.
- Make a well in the dry ingredients and pour in the wet mixture. Stir and fold with a spatula until just combined. The dough will be thick—keep folding until it comes together. Do not overmix.
- Portion the dough into 2-tablespoon balls, roll, and place on baking sheets, leaving about 1½ inches between each. Lightly flatten the tops of the dough balls.
- Bake for 11–12 minutes, until lightly browned on edges and soft in the center. Cool on the baking sheet for 4 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: In a medium bowl, whisk together powdered sugar, ½ tablespoon milk, maple syrup, and vanilla. Adjust consistency with more milk if needed.
- Drizzle glaze over cooled cookies using a fork in a zigzag pattern. Let set for about 20 minutes before serving.
Notes
- For best flavor, enjoy cookies on Day 2 after baking.
- Store in an airtight container lined with paper towels at room temperature for up to 1 week.
- To freeze, store in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
