These Pumpkin Oatmeal Cookies are the perfect blend of cozy warmth and irresistible indulgence. Soft, chewy, and packed with the rich flavors of pumpkin spice, they’re a treat that feels like a hug in every bite. With just 15 minutes of prep and 17 minutes of baking, you’ll have a batch of golden, aromatic cookies ready to enjoy. The hint of cinnamon and nutmeg pairs beautifully with the hearty oats, creating a texture that’s both tender and satisfying.
Each large cookie is a delightful balance of sweet and wholesome, offering a comforting treat without guilt. The 30-minute wait for the butter to cool ensures the perfect consistency, making every bite worth it. Whether you’re sharing them with friends or savoring one with your afternoon tea, these cookies are sure to become a seasonal favorite.
Ingredients for Pumpkin Oatmeal Cookies
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar (firmly packed; light brown sugar or a blend of light and dark works)
- ½ cup (100 g) granulated sugar
- ⅔ cup (160 g) pumpkin puree (blotted to remove excess moisture)
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 2 ⅓ cups (291 g) all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups (160 g) old-fashioned oats
For the Glaze:
- 1 ¼ cups (160 g) powdered sugar
- 1 Tablespoon brown sugar (firmly packed)
- 1 ½-3 Tablespoons milk (any kind)
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Brown the butter: Melt butter in a medium-sized skillet over medium heat. Stir constantly until it sizzles, pops, and develops deep brown specks with a nutty aroma (about 5-7 minutes). Immediately pour into a heat-proof bowl and let cool completely (30 minutes).
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blot the pumpkin: Spread pumpkin puree on a plate. Press firmly with paper towels to absorb excess moisture until it sticks to the towels.
- Make the dough: In the bowl with cooled butter, add brown sugar, granulated sugar, blotted pumpkin, egg yolks, and vanilla extract. Stir well until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, pumpkin spice, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until fully incorporated. Fold in oats until evenly distributed.
- Shape cookies: Scoop dough into 3 Tablespoon (66g) portions. Roll into smooth balls for uniform cookies and place 2” (5cm) apart on the baking sheet.
- Bake: Bake on the center rack for 12 minutes. Let cool on the sheet for 5-10 minutes before transferring to a cooling rack.
- Make the glaze: Whisk powdered sugar, brown sugar, 1 ½ Tablespoons milk, corn syrup, and vanilla extract until smooth. Add more milk if needed for a drizzle-able consistency.
- Glaze cookies: Drizzle glaze over cooled cookies and let set before serving.
Perfect Pairings: Serving Suggestions
These Pumpkin Oatmeal Cookies are delicious on their own, but they shine even brighter with a warm cup of spiced chai tea or a glass of cold milk. For a cozy fall treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a dessert platter at holiday gatherings!
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and add the glaze just before serving.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped pecans or walnuts for a crunchy twist, or mix in ½ cup of white chocolate chips for extra sweetness. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Time-Saving Hacks
To speed up the process, skip rolling the dough into balls—simply scoop and drop it onto the baking sheet for a more rustic look. You can also brown the butter ahead of time and store it in the fridge until you’re ready to bake. Just reheat gently to bring it back to a liquid state before using.
Essential Equipment Tips
For best results, use a light-colored skillet to brown the butter—it makes it easier to see when it’s done. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking while making cleanup a breeze. If you don’t have pumpkin spice, make your own by mixing cinnamon, ginger, nutmeg, and cloves!
Pumpkin Oatmeal Cookies
Ingredients
- 1 cup unsalted butter 226 g
- 1 cup brown sugar firmly packed (may use light brown sugar or a blend of light and dark), 200 g
- ½ cup granulated sugar 100 g
- ⅔ cup pumpkin puree 160 g
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour 291 g
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats 160 g
Glaze
- 1 ¼ cups powdered sugar 160 g
- 1 Tablespoon brown sugar firmly packed
- 1 ½-3 Tablespoons milk any kind
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Instructions
- Brown the butter: Melt butter in a medium-sized skillet or saucepan over medium heat. Stir constantly as the butter sizzles and pops, scraping the bottom of the pan with a spatula to prevent burning, and stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) before proceeding.
- Meanwhile, preheat oven to 350F (175C) and line baking sheet with parchment paper. Set aside.
- Blot the pumpkin. Spread pumpkin onto a plate. Wad or fold paper towels and press firmly into the pumpkin to blot it, absorbing water until the pumpkin begins to stick to the paper towels and most of the excess moisture has been absorbed.
- Make the cookie dough. Once butter has cooled, add sugars, blotted pumpkin, egg yolks, and vanilla extract and stir very well.
- In a separate mixing bowl, whisk together flour, pumpkin spice, baking soda, baking powder and salt.
- Gradually add dry ingredients to wet and stir until completely incorporated.
- Add oats and stir until well distributed through the dough.
- Scoop dough into 3 Tablespoon (66g) sized scoops. If desired, roll cookie dough balls between your palms to form smooth balls, this will yield more uniform cookies. Space cookies at least 2” (5cm) apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake for 12 minutes.
- Allow cookies to cool on baking sheet for 5-10 minutes before transferring to cooling rack to cool completely before drizzling with glaze.
- Make the glaze. Combine powdered sugar, brown sugar, 1 ½ Tablespoons of milk, corn syrup, and vanilla extract and whisk together until smooth and glaze ribbons smoothly off the whisk, holding its shape for several seconds before dissolving back into the bowl.
- Drizzle glaze over cooled cookies and allow glaze to set before serving.