Pumpkin Oatmeal Cookies Recipe

I start craving pumpkin cookies the second the weather gets a little cooler. I know that sounds predictable, but I really do. There is something about brown sugar, pumpkin spice, and oats baking together that makes my kitchen feel like fall without needing a complicated dessert.

These pumpkin oatmeal cookies are soft and chewy with a little heartiness from the oats. I especially love the brown butter here because it gives the cookies a deeper, almost nutty flavor that you just don’t get from regular melted butter.

I learned pretty quickly that pumpkin cookies can go wrong if I treat pumpkin puree like an ordinary wet ingredient. It holds a lot of moisture. The first time I made a similar pumpkin cookie, I ended up with something much more cakey than I wanted. Blotting the pumpkin and cooling the brown butter made a huge difference for me.

A Few Things I Do Before I Start Baking

I don’t need a mixer for these cookies, which is one of the reasons I like making them on a lazy afternoon. I do need a little patience, though. The brown butter has to cool completely before I mix the dough, and I don’t try to rush that part.

I also like to have my eggs at room temperature. I have forgotten this more than once, and while the cookies still came out, the dough was harder to mix smoothly. Taking the eggs out ahead of time is one tiny step that saves me some annoyance later.

The other thing I never skip now is blotting the pumpkin. It looks a little strange the first time, pressing paper towels into pumpkin puree, but I have found it worth doing. It removes some of that extra water and helps keep the cookies soft and chewy instead of turning them into little pumpkin cakes.

Ingredients I Used for the Recipe

• 1 cup (226 g) unsalted butter: I brown the butter first, which gives the cookies their warm, toasty flavor.
• 1 cup (200 g) firmly packed brown sugar: This brings sweetness and helps give the cookies their soft texture. I can use light brown sugar or a mix of light and dark.
• 1/2 cup (100 g) granulated sugar: I use this along with the brown sugar for balanced sweetness.
• 2/3 cup (160 g) pumpkin puree: I use 100% pure pumpkin, not pumpkin pie filling, and blot away excess moisture before adding it.
• 2 large egg yolks, room temperature: I use only the yolks because I don’t want the extra water from the whites.
• 2 teaspoons vanilla extract: This rounds out the pumpkin spice and brown butter flavors.
• 2 1/3 cups (291 g) all-purpose flour: I use this as the main structure for the cookies.
• 2 teaspoons pumpkin spice: This gives me that familiar warm fall flavor without having to measure several individual spices.
• 1 teaspoon baking soda: I use this to help the cookies spread and bake properly.
• 1/2 teaspoon baking powder: This gives the cookies a little lift.
• 1 teaspoon table salt: I add this because it keeps all the sweetness from tasting flat.
• 2 cups (160 g) old-fashioned oats: I prefer these because they give the cookies a hearty, chewy texture.

For the glaze, I use 1 1/4 cups (160 g) powdered sugar, 1 tablespoon firmly packed brown sugar, 1 1/2 to 3 tablespoons milk, 1 tablespoon light corn syrup, and 1/4 teaspoon vanilla extract.

I know the corn syrup might seem like an ingredient I could leave out, but I keep it in my glaze. It helps the icing turn smooth and shiny and gives it a firmer finish once it sets.

How to Make Pumpkin Oatmeal Cookies?

Step 1 – Brown the Butter

I melt the butter in a medium skillet or saucepan over medium heat. I keep stirring as it cooks because the milk solids can go from beautifully browned to burned surprisingly fast.

As the butter sizzles and pops, I scrape the bottom of the pan with a spatula. Once I see plenty of deep brown specks and smell that warm, nutty aroma, I take it off the heat immediately.

I pour the brown butter into a large heat-proof bowl and let it cool completely. I don’t start mixing the dough while it is still warm. This is one place where waiting really matters.

Step 2 – Prepare the Pumpkin

While the butter cools, I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

Then I spread the pumpkin puree onto a plate. I fold or wad up a few paper towels and press them firmly over the pumpkin, letting them absorb the excess moisture.

I keep using fresh sections of the paper towel until the pumpkin starts sticking to it and most of the obvious moisture is gone. I don’t try to dry the pumpkin completely. I just want to remove the watery excess.

Step 3 – Mix the Wet Ingredients

Once the brown butter has cooled and no longer feels warm, I add the brown sugar, granulated sugar, blotted pumpkin, egg yolks, and vanilla.

I stir everything together really well. I like doing this by hand because there is no need to pull out a mixer for this dough.

Step 4 – Combine the Dry Ingredients

In a separate bowl, I whisk together the flour, pumpkin spice, baking soda, baking powder, and salt.

I don’t skip the separate bowl here. I want the leavening and spices distributed throughout the flour before they meet the wet ingredients.

Step 5 – Finish the Cookie Dough

I gradually add the dry mixture to the wet mixture, stirring as I go. I stop once everything is incorporated rather than stirring the dough longer than necessary.

Then I fold in the oats. I want them spread evenly through the dough so I get oats in every cookie instead of having a few cookies loaded with them and a few without much at all.

Step 6 – Scoop and Shape the Cookies

I scoop about 3 tablespoons of dough for each cookie. If I am weighing them, I use about 66 grams per cookie.

I sometimes roll the dough between my palms to make smooth balls. I don’t always bother, especially when I am baking just for myself, but it does give me more evenly shaped cookies.

I place the dough balls on the parchment-lined baking sheet with at least 2 inches between them. I don’t crowd the pan because I want the cookies to have enough room to spread.

Step 7 – Bake and Cool

I bake the cookies on the center rack at 350°F for about 12 minutes. I try not to judge their doneness by waiting for them to look completely firm in the oven.

When they come out, I leave them on the baking sheet for 5 to 10 minutes. Then I move them to a cooling rack and let them cool completely.

This is also when I remind myself not to make the glaze too early. I have made that mistake before, and warm cookies turned my pretty drizzle into a runny mess.

Step 8 – Make the Glaze

I whisk the powdered sugar, brown sugar, 1 1/2 tablespoons of milk, corn syrup, and vanilla together in a small bowl.

If the glaze is too thick, I add a little more milk, just a splash at a time. I want it smooth enough to drizzle but thick enough to hold its shape for a few seconds before sinking back into the bowl.

Step 9 – Glaze the Cookies

Once the cookies are completely cool, I drizzle the glaze back and forth over the tops. I don’t worry about making every line perfect. A slightly messy drizzle actually looks pretty nice on these.

I can also dip the tops directly into the glaze if I want more coverage. After glazing, I let the cookies sit until the icing sets before serving them.

Tips That Save Me From Cookie Problems

• Use pure pumpkin puree. I don’t substitute pumpkin pie filling because it already contains other ingredients and isn’t what I want for this dough.
• Don’t skip blotting the pumpkin. This is probably the biggest texture tip I can give. Too much moisture can push the cookies toward a cakey texture.
• Let the brown butter cool. I wait until it is completely cool before adding the sugars and other ingredients.
• Use old-fashioned oats when possible. I like the hearty texture they give me. Instant oats can work, but the finished cookies won’t have quite the same bite.
• Measure the flour carefully. I avoid packing flour into my measuring cup because too much flour can make the cookies dry and heavy.
• Never put dough on a warm baking sheet. I learned this the annoying way. A warm pan can change how quickly the cookies spread before they even make it into the oven.
• Don’t glaze warm cookies. I know it is tempting, especially when the kitchen smells amazing, but the icing can melt right off.
• Don’t overbake them. I take them out after about 12 minutes and let the cookies finish settling on the baking sheet.
• Keep the cookie size consistent. Using roughly 3 tablespoons or 66 grams per cookie helps them bake at about the same rate.

What I Like About These Pumpkin Oatmeal Cookies

For me, the best part is that these don’t taste like plain oatmeal cookies with a little pumpkin mixed in. The pumpkin, brown sugar, vanilla, pumpkin spice, and browned butter all have their own little place in the flavor.

The oats make them hearty, but they don’t take over. I get a soft, chewy cookie instead of a dry oatmeal cookie, and that is exactly what I want with a cup of coffee in the afternoon.

I also like that the recipe doesn’t ask me to chill the dough overnight or use a mixer. Once my butter has cooled, everything comes together pretty easily. The hardest part is honestly waiting for the cookies to cool before I add the glaze.

If I have leftover egg whites, I don’t throw them away. I save them for another baking project. I used to toss little leftover ingredients without thinking much about it, but now I try to keep a container in the fridge and use them within a day or two.

These cookies feel especially good when I want something distinctly fall but don’t want an overly complicated dessert. The pumpkin gives them that seasonal color and flavor, the oats keep them satisfying, and the little brown sugar glaze makes them feel just a bit more special.

And yes, I usually eat one before the glaze has fully set. I have enough patience to wait for the cookies to cool, but apparently that is where my patience ends.

Print Recipe

Pumpkin Oatmeal Cookies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 67 hrs

Cooking Temp: 350  C Servings: 24 cookies Estimated Cost: $ 12 Calories: 225 kcal

Best Season: Fall, Winter

Description

These soft pumpkin oatmeal cookies combine browned butter, pumpkin spice, brown sugar, and hearty oats for a cozy fall treat. A simple brown sugar glaze adds a smooth, sweet finish to every chewy cookie.

ingredients

Servings

Cookies

• 1 cup unsalted butter (226 g; brown before using)
• 1 cup firmly packed brown sugar (200 g; light brown sugar or a light and dark brown sugar mix)
• ¹⁄₂ cup granulated sugar (100 g)
• ²⁄₃ cup 100% pure pumpkin puree (160 g; blot excess moisture with paper towels; do not use pumpkin pie filling)
• 2 large egg yolks (Room temperature)
• 2 teaspoons vanilla extract
• 2 ¹⁄₃ cups all-purpose flour (291 g; measure carefully without packing)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon baking powder
• 1 teaspoon table salt
• 2 cups old-fashioned oats (160 g)

Brown Sugar Glaze

• 1 ¹⁄₄ cups powdered sugar (160 g)
• 1 tablespoon firmly packed brown sugar
• 1 ¹⁄₂ to 3 tablespoons milk (Start with 1 1/2 tablespoons and add more as needed)
• 1 tablespoon light corn syrup (Helps the glaze become smooth, shiny, and firm when set)
• ¹⁄₄ teaspoon vanilla extract

Instructions

Make the Cookies

1. Brown the Butter

   Melt the butter in a medium skillet or saucepan over medium heat, stirring frequently. Continue cooking and scraping the bottom of the pan until the milk solids turn deep brown and the butter smells warm and nutty.
   Watch the butter closely because the browned milk solids can burn quickly. Immediately pour the brown butter into a large heat-proof bowl and let it cool completely before making the dough.

2. Prepare the Pumpkin

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pumpkin puree onto a plate and press folded or wadded paper towels firmly over it to absorb excess moisture. Continue with fresh sections of paper towel until most of the obvious watery moisture has been removed.
   Do not try to dry the pumpkin completely. Removing the excess moisture helps keep the cookies soft and chewy rather than overly cakey.

3. Mix the Wet Ingredients

   Once the brown butter is completely cool, add the brown sugar, granulated sugar, blotted pumpkin puree, egg yolks, and vanilla extract. Stir well by hand until the mixture is evenly combined.
   Room-temperature egg yolks mix more smoothly into the cooled brown butter mixture.

4. Combine the Dry Ingredients

   In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt until evenly distributed.
   Mixing the dry ingredients separately helps distribute the spices and leavening evenly throughout the dough.

5. Finish the Dough

   Gradually add the dry mixture to the wet mixture, stirring just until the ingredients are incorporated. Fold in the old-fashioned oats until they are evenly distributed throughout the dough.
   Avoid overmixing once the flour is incorporated so the cookies stay tender.

6. Scoop and Shape

   Scoop about 3 tablespoons of dough for each cookie, or about 66 grams if weighing the portions. Roll the dough into balls if desired and place them on the parchment-lined baking sheet at least 2 inches apart.
   Use a cool baking sheet for each batch so the dough does not begin spreading prematurely.

7. Bake and Cool

   Bake the cookies on the center rack at 350°F for about 12 minutes. Remove them while they still look slightly soft rather than waiting for them to become completely firm. Let them cool on the baking sheet for 5 to 10 minutes, then transfer them to a cooling rack and cool completely.
   The cookies continue settling as they cool, so avoid overbaking them.

Make and Add the Glaze

1. Make the Glaze

   Whisk the powdered sugar, brown sugar, 1 1/2 tablespoons milk, corn syrup, and vanilla extract together in a small bowl until smooth.
   If the glaze is too thick, add more milk a small splash at a time until it is smooth enough to drizzle but still thick enough to hold its shape briefly.

2. Glaze the Cookies

   Drizzle the glaze back and forth over the completely cooled cookies. For more coverage, dip the tops directly into the glaze. Let the icing sit until set before serving.
   Do not glaze warm cookies because the icing can melt and become runny.

Nutrition Facts

Servings 24 cookies

---

Amount Per Serving

Calories 225 kcalkcal

% Daily Value *

Total Fat 8 gg13%

Saturated Fat 5 gg25%

Trans Fat 0.3 gg

Cholesterol 30 mgmg10%

Sodium 180 mgmg8%

Potassium 70 mgmg2%

Total Carbohydrate 34 gg12%

Dietary Fiber 1 gg4%

Sugars 21 gg

Protein 3 gg6%

---

Calcium 25 mg mg

Iron 1.2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use 100% pure pumpkin puree rather than pumpkin pie filling. Blotting the pumpkin removes excess moisture and helps keep the cookies soft and chewy. The brown butter should be completely cool before the dough is mixed. Old-fashioned oats provide the heartiest texture. I keep the cookie portions consistent at about 3 tablespoons or 66 grams each. I let the cookies cool completely before glazing so the icing stays in place. Leftover egg whites can be refrigerated and used for another baking project within a day or two.

Keywords: pumpkin oatmeal cookies, pumpkin cookies, oatmeal cookies, pumpkin spice cookies, brown butter cookies, fall cookies, chewy pumpkin cookies, glazed pumpkin cookies