Pumpkin Oatmeal Cookies
Listen, these pumpkin oatmeal cookies are what fall dreams are made of! I’m talking brown butter that smells like heaven, chewy oats, and all those warm spices you crave when the weather gets cool.
No fancy mixer needed here—just you, a spoon, and a little patience while the butter cools down. The best part? That gorgeous orange color, topped with a simple brown sugar glaze that makes everyone ask for the recipe!
Why You’ll Love Pumpkin Oatmeal Cookies
Trust me, once you try these, you’ll want to make them every week this season!
- Brown Butter Magic: That nutty, toasty flavor turns basic ingredients into something special your friends will rave about.
- Zero Fuss: Forget dragging out your stand mixer—mix everything by hand and spend less time washing dishes.
- Actually, Chewy: We blot the pumpkin first so you get soft cookies, not weird cakey ones nobody wants.
- Hearty Texture: The oats make these filling without being too heavy or taking over the pumpkin flavor.
- Pure Fall Vibes: Every bite tastes like crunchy leaves and cozy sweaters—in the best way possible!
Ingredients You’ll Need
Here’s your shopping list! Check the recipe card at the bottom for exact amounts. Most of this stuff you probably already have:
- Unsalted Butter: You’ll brown this first—it makes ALL the difference, I promise.
- Brown Sugar: Pack it tight! This adds moisture and that caramelly sweetness we love.
- Granulated Sugar: Just regular white sugar to balance things out and help with texture.
- Pumpkin Puree: Get the plain stuff, not pumpkin pie filling! And yes, we’re blotting it.
- Egg Yolks: Only the yellow parts—keep these cookies from getting puffy and weird.
- Vanilla Extract: The real stuff is best, but use what you have on hand.
- All-Purpose Flour: Measure it right (spoon it in!) or your cookies might turn out dry.
- Pumpkin Spice: That classic fall blend makes your kitchen smell AMAZING.
- Baking Soda: Helps the cookies spread just enough without going flat.
- Baking Powder: Works with the baking soda for the right amount of lift.
- Old-Fashioned Oats: The regular rolled kind, not the quick oats or steel-cut ones.
- Sugar Glaze: Mix powdered sugar, brown sugar, milk, corn syrup, and vanilla for a smooth drizzle that sets beautifully with shine.
How to Make Pumpkin Oatmeal Cookies
Let’s bake! These steps are easier than you think.
Step 1: Brown the Butter
Put 1 cup butter in your skillet over medium heat. Stir constantly—it’ll foam up, then little brown bits appear. When it smells nutty and toasty (around 5-7 minutes), pour it into your bowl. Now comes the hard part……Waiting 30-45 minutes for it to cool down completely!
Step 2: Preheat and Prepare
Crank your oven to 350°F and line those baking sheets with parchment paper. Get this ready now so you’re not scrambling later.
Step 3: Blot the Pumpkin
Dump ⅔ cup pumpkin onto a plate. Grab some paper towels and press down hard—you’re squeezing out all that extra water. Keep going until the pumpkin starts sticking to the towels. This step stops your cookies from being cake-like!
Step 4: Mix Wet Ingredients
Your butter should be cool now (poke it to check). Add 1 cup brown sugar, ½ cup white sugar, your blotted pumpkin, 2 egg yolks, and 2 teaspoons vanilla. Stir it all together really well.
Step 5: Combine Dry Ingredients
Grab another bowl. Whisk together 2⅓ cups flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. This keeps everything mixed evenly.
Step 6: Combine Everything
Pour your dry mix into the wet stuff gradually. Stir until you don’t see any more flour streaks. Don’t go crazy here—overmixing makes tough cookies.
Step 7: Add the Oats
Fold in 2 cups oats until they’re spread throughout the dough. Every cookie needs those hearty little oat pieces!
Step 8: Shape the Cookies
Scoop out 3 tablespoons of dough (or weigh 66g if you’re feeling precise). Roll them into balls between your hands if you want them super round. Space them 2 inches apart on your baking sheets.
Step 9: Bake to Perfection
Pop them in the oven for exactly 12 minutes. They’ll look slightly underdone in the middle—that’s what you want! They keep cooking on the hot pan after.
Step 10: Cool Completely
Let cookies sit on the baking sheet for 5-10 minutes first. Then move them to your cooling rack. Wait until they’re totally cool before glazing—patience pays off here, I swear!
Step 11: Make the Glaze
Whisk together 1¼ cups powdered sugar, 1 tablespoon brown sugar, 1½ tablespoons milk, 1 tablespoon corn syrup, and ¼ teaspoon vanilla. Too thick? Add more milk a tiny bit at a time until it drizzles smoothly.
Step 12: Drizzle and Serve
Use your whisk or a spoon to drizzle glaze back and forth across the cookies. Give it 15-20 minutes to set up, then DIG IN!
Tips for the Best Pumpkin Oatmeal Cookies
Want cookies that turn out awesome every single time? Follow these tips:
- Cool Butter Completely: If it’s too warm, your cookies will spread too much. Room temp is the sweet spot.
- Blot Pumpkin Thoroughly: I can’t stress this enough—it’s the secret to chewy cookies.
- Use Room Temperature Eggs: Cold eggs don’t mix in smoothly. Set them out early.
- Don’t Overbake: They look slightly underdone? Pull them out anyway. They’ll finish on the pan.
- Measure Flour Correctly: Scoop your flour into the cup with a spoon, then level it off.
- Wait Before Glazing: Warm cookies make the glaze melt right off. Nobody wants that mess!
Variations and Substitutions
Feel free to mix things up based on what you like or what’s in your pantry:
- Instant Oats: They’ll work fine, just won’t be quite as hearty and chewy overall.
- Different Frosting: Cream cheese frosting is delicious on these! Or try vanilla glaze instead.
- Add Mix-Ins: Throw in chocolate chips, butterscotch chips, or chopped pecans—about a cup.
- Make Sandwich Cookies: Spread frosting between two cookies for fancy whoopie pies!
- Skip the Glaze: Honestly? They taste great plain. The brown butter shines through beautifully.
- Use Light Brown Sugar: Swap for dark brown sugar if that’s all you have handy.
Make-Ahead and Storage Tips
Store your glazed cookies in an airtight container on your counter. They’ll stay fresh and chewy for 5 days—if they last that long! Want to prep ahead? Scoop your dough into balls, freeze them on a baking sheet, then toss in a freezer bag.
They keep for 3 months. Bake straight from frozen—just add 2-3 extra minutes to the time. Make extra glaze and store it in the fridge for a week in a covered container.
Recipe FAQs
Can I use canned pumpkin pie filling?
Nope! Pie filling has sugar and spices already mixed in. It’ll mess up the whole recipe. Stick with 100% plain pumpkin puree.
Why did my cookies spread too much during baking?
Your butter was probably still warm, or you didn’t measure the flour right. Also, never put dough on warm pans!
Can I substitute instant oats for old-fashioned oats?
Sure can! Use the same amount. Your cookies just won’t have quite as much of that hearty texture.
Do I need to blot the pumpkin puree?
Yes! This is super important. Skip it and you’ll get cakey cookies instead of chewy ones. Trust me on this.
Can I freeze the cookie dough for later?
Absolutely! Scoop it, freeze it on a sheet, then bag it up. Bake from frozen and add a couple of extra minutes.
How do I know when the butter is properly browned?
Look for those brown specks at the bottom and smell that nutty aroma. Takes about 5-7 minutes of stirring.
Can I make these cookies without the glaze?
For sure! They’re delicious plain. The pumpkin spice and brown butter flavor really come through without the glaze.
What if I don’t have pumpkin spice seasoning?
Mix up your own! Use cinnamon, ginger, nutmeg, and cloves. About 2 teaspoons total should do it.
How should I store leftover cookies?
Keep them in an airtight container on your counter. They’ll stay soft and yummy for up to 5 days.
Pumpkin Oatmeal Cookies
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter
- 1 cup (200g) brown sugar, firmly packed
- ½ cup (100g) granulated sugar
- ⅔ cup (160g) pumpkin puree
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups (291g) all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups 160g old-fashioned oats
For the Glaze:
- 1¼ cups (160g) powdered sugar
- 1 tablespoon brown sugar firmly packed
- 1½-3 tablespoons milk
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
Instructions
- Brown the butter: Melt 1 cup butter in a skillet over medium heat, stir constantly until deep brown and toasty, then pour into a bowl to cool completely.
- Preheat oven: Heat oven to 350°F and line baking sheets with parchment paper so cookies won't stick.
- Blot pumpkin: Spread ⅔ cup pumpkin on a plate, press paper towels firmly into it until the moisture absorbs and the pumpkin sticks.
- Mix wet ingredients: Add cooled butter, 1 cup brown sugar, ½ cup granulated sugar, blotted pumpkin, 2 egg yolks, and 2 teaspoons vanilla, stir well.
- Combine dry ingredients: Whisk 2⅓ cups flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt together.
- Make dough: Gradually add dry ingredients to wet mixture, stir until no flour streaks remain without overmixing the dough.
- Add oats: Fold 2 cups oats into the dough until evenly mixed throughout for a hearty texture in every bite.
- Shape cookies: Scoop 3 tablespoons (66g) of dough, roll into balls, space 2 inches apart on baking sheets.
- Bake: Place on center rack, bake 12 minutes until edges set but centers look slightly underdone.
- Cool: Let cookies rest on the sheet 5-10 minutes, transfer to a cooling rack, and cool completely before glazing.
- Make glaze: Whisk 1¼ cups powdered sugar, 1 tablespoon brown sugar, 1½ tablespoons milk, 1 tablespoon corn syrup, and ¼ teaspoon vanilla smooth.
- Drizzle and serve: Use a whisk to drizzle glaze over cooled cookies, let set 15-20 minutes before enjoying.
Notes
- Brown butter must cool completely before adding other ingredients, or it melts the sugar and causes spreading issues.
- Blotting pumpkin removes excess moisture that would make cakey cookies instead of the chewy texture you want here.
- Cookies keep baking on a hot sheet after removing from the oven, so slightly underdone centers mean perfectly chewy cookies.
- Store cookies in an airtight container at room temperature up to 5 days or freeze unbaked dough balls for 3 months.
- Adjust glaze thickness by adding milk gradually until it ribbons smoothly off your whisk and holds its shape.
