Pumpkin oatmeal cookies have always been my absolute favorite part of autumn. I can still remember the first time I smelled them baking in my grandmother’s kitchen; the air was thick with the scent of cinnamon, nutmeg, and that unmistakable sweet pumpkin aroma, all mingling with toasted oats. It was pure comfort. These aren’t just any cookies; they’re soft, chewy, and bursting with the cozy flavors that make fall so special. Making these fall pumpkin oat cookies feels like a warm hug in every bite. Forget complicated recipes, this one is simple enough for any day. Let’s get baking!
Why You’ll Love These Pumpkin Oatmeal Cookies
Get ready to fall in love with these delightful pumpkin oatmeal cookies! They’re the perfect treat for cozy afternoons and holiday gatherings.
- Soft pumpkin oatmeal cookies that melt in your mouth.
- Wonderfully chewy pumpkin oatmeal cookies with a satisfying texture.
- Packed with warm, comforting fall spices like cinnamon and nutmeg.
- The rich flavor of brown butter adds an irresistible depth.
- An incredibly easy pumpkin oatmeal cookies recipe, perfect for beginners.
- These homemade pumpkin oatmeal cookies freeze beautifully for later enjoyment.
- They’re a crowd-pleaser that brings smiles with every bite.
- They make your kitchen smell absolutely amazing while baking!
Ingredients for Pumpkin Oatmeal Cookies
Gather these essentials for the perfect pumpkin cookie oatmeal base. The brown butter adds a nutty depth, while the blotted pumpkin puree is key to achieving that delightful chewy texture.
- 1 cup (226g) unsalted butter – for that toasty, nutty flavor
- 1 cup (200g) brown sugar, firmly packed – adds moisture and chewiness
- ½ cup (100g) granulated sugar – for sweetness and structure
- ⅔ cup (160g) pumpkin puree – make sure it’s well-blotted to avoid soggy cookies
- 2 large egg yolks, room temperature – helps bind and adds richness
- 2 teaspoons vanilla extract – enhances all the other flavors
- 2⅓ cups (291g) all-purpose flour – the foundation of our cookie dough
- 2 teaspoons pumpkin spice – for that quintessential fall flavor
- 1 teaspoon baking soda – helps cookies spread and brown
- ½ teaspoon baking powder – provides a little lift
- 1 teaspoon table salt – balances the sweetness
- 2 cups (160g) old-fashioned oats – for texture and that classic oatmeal cookie feel
- For the Glaze:
- 1¼ cups (160g) powdered sugar
- 1 tablespoon brown sugar, firmly packed
- 1½-3 tablespoons milk – adjust for desired consistency
- 1 tablespoon light corn syrup – for a smooth, glossy glaze
- ¼ teaspoon vanilla extract
How to Make Pumpkin Oatmeal Cookies
Creating these delightful pumpkin oatmeal cookies is a joy, and the process is quite straightforward. You’ll be amazed at how simple it is to whip up these easy pumpkin oatmeal cookies. Just follow these steps, and soon you’ll have a batch of homemade pumpkin oatmeal cookies filling your kitchen with an irresistible aroma.
- Step 1: Brown the Butter
Melt 1 cup of unsalted butter in a skillet over medium heat. Stir it constantly as it bubbles and foams. Watch closely as it turns a beautiful amber color and smells wonderfully toasty, like hazelnuts. This step is crucial for adding a deep, nutty flavor to your cookies. Once browned, carefully pour it into a separate bowl and let it cool completely before using. - Step 2: Prepare Wet and Dry Ingredients
While the brown butter cools, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, combine the cooled brown butter with the packed brown sugar, granulated sugar, and the blotted pumpkin puree. Beat in the egg yolks and vanilla extract until everything is smooth and well combined. In another bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. - Step 3: Combine and Add Oats
Gradually add the whisked dry ingredients to the wet pumpkin mixture. Stir gently with a spoon or spatula until everything is just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Once the dough is mostly formed, fold in the 2 cups of old-fashioned oats until they are evenly distributed throughout the cookie dough. - Step 4: Shape and Bake Cookies
Scoop about 3 tablespoons of dough for each cookie, rolling them into balls. Place the dough balls about 2 inches apart on your prepared baking sheets. Bake for exactly 12 minutes. The edges should look set, but the centers will still appear slightly underdone. This is exactly what you want for perfectly chewy cookies. - Step 5: Make and Apply Glaze
While the cookies cool, prepare the simple glaze. In a small bowl, whisk together the powdered sugar, brown sugar, 1½ tablespoons of milk, corn syrup, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a drizzly consistency. Once the cookies have cooled completely, drizzle the glaze over the tops. Let the glaze set for about 15-20 minutes before serving.
Pro Tips for the Best Pumpkin Oatmeal Cookies
Achieving cookie perfection is all about the little details. These tips will help you make the absolute best pumpkin oatmeal cookies your friends and family will rave about!
- Always use freshly browned butter; it’s cooled completely before mixing to avoid spreading.
- Don’t skip blotting the pumpkin puree! This is crucial for texture.
- Bake until the edges are set but the centers look slightly soft; they’ll continue to cook on the hot baking sheet.
- Let cookies cool fully before glazing so the glaze doesn’t melt off.
What’s the secret to perfect Pumpkin Oatmeal Cookies?
The secret to incredibly chewy pumpkin oatmeal cookies lies in two places: using brown butter for depth of flavor and thoroughly blotting the pumpkin puree to manage moisture. This combination creates a cookie that’s both rich and perfectly textured. For more on the science of baking, check out King Arthur Baking’s ingredient properties guide.
Can I make Pumpkin Oatmeal Cookies ahead of time?
Absolutely! You can prepare the dough balls a day in advance and store them covered in the refrigerator. For longer storage, freeze the dough balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes. This is a great tip for busy bakers, similar to how you might prepare easy cinnamon rolls ahead of time.
How do I avoid common mistakes with Pumpkin Oatmeal Cookies?
A common pitfall is overmixing the dough, which can lead to tough cookies. Also, ensure your brown butter is fully cooled before adding it to the wet ingredients. Finally, don’t overbake; slightly underdone centers are key to that desirable chewy texture. Understanding ingredient functions, like the role of barley in baking, can also help prevent errors.
Best Ways to Serve Pumpkin Oatmeal Cookies
These delightful pumpkin oatmeal cookies are fantastic on their own, but they really shine when paired thoughtfully. For a truly special treat, enjoy them warm with a scoop of vanilla bean ice cream – the contrast of warm cookie and cold ice cream is divine! They also make a wonderful accompaniment to a hot cup of coffee or a spiced chai latte. If you’re looking for a slightly more festive pairing, consider serving these spiced pumpkin oatmeal cookies alongside a warm mug of mulled apple cider. They’re perfect for cozy evenings or festive gatherings.
Nutrition Facts for Pumpkin Oatmeal Cookies
These delicious cookies are perfect for a sweet treat. Here’s a general breakdown of their nutritional content per cookie:
- Calories: 285 kcal
- Fat: 14g
- Saturated Fat: 8g
- Protein: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 25g
- Sodium: 120mg
Nutritional values are estimates and may vary based on specific ingredients used and precise serving sizes.
How to Store and Reheat Pumpkin Oatmeal Cookies
Once your delicious pumpkin oatmeal cookies have completely cooled, it’s time to think about storing them to keep them fresh. For the best results, place them in an airtight container. If you plan to enjoy them within a few days, they’ll stay wonderfully soft and chewy at room temperature for about 3 to 4 days. For longer enjoyment, these cookies freeze like a dream! You can freeze them for up to 3 months. If you’re looking for a quick fix for a cookie craving, reheating is super simple. Just pop a cookie in the microwave for about 10-15 seconds to bring back that fresh-baked warmth and softness. This ensures your fall pumpkin oat cookies are always ready when you are.
Frequently Asked Questions About Pumpkin Oatmeal Cookies
What are pumpkin oatmeal cookies?
Pumpkin oatmeal cookies are delightful baked treats that combine the warm, comforting flavors of pumpkin and fall spices with the hearty texture of oats. They typically feature a soft, chewy base and are often finished with a sweet glaze. They’re a quintessential fall dessert that brings together two beloved flavors in one delicious package.
How to make pumpkin oatmeal cookies?
Making these cookies involves a few key steps. First, you’ll brown the butter for a rich, nutty flavor. Then, you’ll combine this with pumpkin puree, sugars, egg yolks, and vanilla. Dry ingredients like flour, pumpkin spice, baking soda, baking powder, and salt are added next, followed by old-fashioned oats. The dough is then shaped into balls and baked until the edges are set. Finally, a simple glaze is prepared and drizzled over the cooled cookies.
Can I make vegan pumpkin oatmeal cookies?
Yes, you can definitely adapt this recipe to be vegan pumpkin oatmeal cookies! You would need to substitute the butter with vegan butter or coconut oil, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or commercial egg replacer instead of egg yolks, and use a dairy-free milk for the glaze. Ensure all other ingredients are vegan-friendly.
Are these cookies good for gluten-free diets?
To make these gluten-free pumpkin oatmeal cookies, you’ll want to swap the all-purpose flour with a good quality gluten-free all-purpose flour blend. For the oats, ensure you use certified gluten-free oats, as regular oats can be cross-contaminated. The rest of the ingredients should be gluten-free.
Variations of Pumpkin Oatmeal Cookies You Can Try
While this recipe for pumpkin oatmeal cookies is fantastic as is, there are so many fun ways to tweak it! If you’re looking for vegan pumpkin oatmeal cookies, simply swap the butter for vegan butter or coconut oil, use a flax egg or commercial replacer for the egg yolks, and choose a dairy-free milk for the glaze. For those avoiding gluten, you can easily make gluten-free pumpkin oatmeal cookies by using a reliable gluten-free all-purpose flour blend and certified gluten-free oats to prevent cross-contamination.
Want to add a little extra decadence? Try folding in about a cup of chocolate chips to create amazing pumpkin oatmeal chocolate chip cookies. You could also experiment with different nuts like chopped pecans or walnuts for added crunch, or even a touch of molasses in the dough for a deeper, richer flavor. Don’t be afraid to get creative with your pumpkin and oatmeal baked goods!
Amazing Pumpkin Oatmeal Cookies: 12 Minute Bake
- Total Time: 1 hour 17 minutes
- Yield: 17 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy pumpkin oatmeal cookies are packed with the warm flavors of fall. Featuring toasty brown butter, cozy spices, and hearty oats, they’re topped with a simple brown sugar glaze. This easy recipe requires no special equipment, making it perfect for any home baker.
Ingredients
- 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 it turns deep brown and smells toasty. Pour into a bowl and let it cool completely.
- Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Blot pumpkin: Spread ⅔ cup pumpkin puree onto a plate. Use paper towels to press out excess moisture until the pumpkin sticks to the towels.
- Mix wet ingredients: Combine the cooled brown butter, 1 cup brown sugar, ½ cup granulated sugar, blotted pumpkin puree, 2 egg yolks, and 2 teaspoons vanilla extract. Stir well.
- Combine dry ingredients: In a separate bowl, whisk together 2⅓ cups all-purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt.
- Make dough: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
- Add oats: Fold in 2 cups old-fashioned oats until evenly distributed throughout the dough.
- Shape cookies: Scoop about 3 tablespoons of dough (approximately 66g) for each cookie. Roll into balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for exactly 12 minutes. The edges should be set, but the centers should look slightly underdone.
- Cool: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make glaze: In a small bowl, whisk together 1¼ cups powdered sugar, 1 tablespoon brown sugar, 1½ tablespoons milk, 1 tablespoon corn syrup, and ¼ teaspoon vanilla extract until smooth. Adjust milk to reach desired drizzling consistency.
- Drizzle and serve: Once the cookies are completely cool, use a whisk or spoon to drizzle the glaze over them. Allow the glaze to set for 15-20 minutes before serving.
Notes
- Ensure brown butter is completely cooled before mixing with other ingredients to prevent excessive cookie spread.
- Thoroughly blotting the pumpkin puree is crucial for achieving a chewy cookie texture.
- Cookies continue to bake on the hot sheet after removal from the oven, hence the slightly underdone center finish.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
- Unbaked dough balls can be frozen for up to 3 months; bake from frozen, adding 2-3 extra minutes to the baking time.
- Adjust the glaze consistency by adding milk a little at a time until it drizzles smoothly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285 kcal
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