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
Scale
- 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