Pumpkin Oatmeal Cookies Recipe
Introduction
These Pumpkin Oatmeal Cookies are a delightful fall treat, combining warm spices with hearty oats and smooth pumpkin purée. Soft, chewy, and topped with a creamy pumpkin-spiced frosting, they’re perfect for cozy afternoons or sharing with friends.
Ingredients
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (115 grams) pumpkin purée
- 2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1 1/2 cups (135 grams) old-fashioned rolled oats
- 1 cup (128 grams) all-purpose flour
- 1/2 teaspoon baking soda
- For the frosting (optional):
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 tablespoon pumpkin purée
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two large rimmed baking sheets with parchment paper. Position your oven racks in the top and bottom thirds of the oven.
- Step 2: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 5 minutes.
- Step 3: Add the pumpkin purée, pumpkin spice, vanilla extract, and salt to the creamed mixture. Mix until well combined.
- Step 4: Gradually add the rolled oats, all-purpose flour, and baking soda. Mix on low speed until just moistened, then finish mixing gently with a spatula until combined.
- Step 5: Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Dampening your fingers, gently press and flatten each cookie slightly as they won’t spread much during baking.
- Step 6: Bake for 14 to 16 minutes, until the cookies appear matte and are lightly golden on the edges. Halfway through baking, rotate the pans and switch their positions between oven racks for even cooking. Let the cookies cool completely on the baking sheets.
- Step 7: For the frosting, if using, combine the softened butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla extract, and a pinch of salt in a medium bowl. Mix on low speed until the sugar is moistened, then increase to medium-high and beat until the frosting is light and fluffy, about 3 minutes.
- Step 8: Spread about 2 teaspoons of the prepared frosting on each cooled cookie. Store the frosted cookies in an airtight container, layering with parchment or wax paper to prevent sticking.
Tips & Variations
- Use fresh pumpkin purée or canned pure pumpkin (not pumpkin pie filling) for the best flavor and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add chopped nuts or raisins to the dough for extra texture and flavor.
- If you prefer a less sweet cookie, reduce the granulated sugar slightly or skip the frosting.
- Chilling the dough for 30 minutes before baking can help maintain a thicker cookie shape.
Storage
Store unfrosted cookies in an airtight container at room temperature for up to one week. Frosted cookies keep best refrigerated and should be eaten within 3 to 4 days. To enjoy chilled cookies at room temperature, let them sit out for about 15 minutes before serving. You can also freeze unfrosted cookies for up to 3 months; thaw at room temperature before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée rather than pumpkin pie filling because pie filling contains added sugars and spices that can alter the cookie’s flavor and texture.
Why don’t my cookies spread much while baking?
These cookies have a thick dough with oats and pumpkin purée, which gives them a sturdy, chewy texture. Slight flattening before baking helps shape them, but they won’t spread like traditional butter cookies.
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Pumpkin Oatmeal Cookies Recipe
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Oatmeal Cookies are soft, flavorful treats that combine the warm spices of pumpkin pie with chewy oats. Perfectly spiced with pumpkin spice and sweetened with brown and granulated sugar, these cookies are tender and subtly crisp on the edges. Finished with a creamy pumpkin-spiced frosting, they make an ideal seasonal dessert or snack during the fall and winter months.
Ingredients
Cookie Dough
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (115 grams) pumpkin purée
- 2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1 1/2 cups (135 grams) old-fashioned rolled oats
- 1 cup (128 grams) all-purpose flour
- 1/2 teaspoon baking soda
Frosting
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 tablespoon pumpkin purée
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Heat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two large rimmed baking sheets with parchment paper. Place oven racks in the top and bottom thirds to ensure even baking.
- Mix Butter and Sugars: Using a large bowl and an electric mixer, cream the softened butter with the light brown and granulated sugars until the mixture is light and fluffy, about 5 minutes. This step is crucial for a tender texture.
- Add Pumpkin and Spices: Mix in the pumpkin purée, pumpkin spice, vanilla extract, and kosher salt to the creamed butter and sugar until fully combined and smooth.
- Combine Dry Ingredients: Add the old-fashioned rolled oats, all-purpose flour, and baking soda to the wet mixture. Mix on low speed until moistened, then use a flexible spatula to gently fold the ingredients together just until combined to avoid overmixing.
- Shape Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use damp fingers to gently press and slightly flatten each cookie portion because these cookies won’t spread much while baking.
- Bake: Bake for 14 to 16 minutes or until cookies appear matte and have slightly golden edges. Rotate the pans front to back and switch oven racks halfway through baking to ensure even cooking. Let the cookies cool completely on the baking sheets.
- Prepare Frosting: While cookies cool, make the frosting by combining softened butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla extract, and a pinch of salt in a medium bowl. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until the frosting is light, fluffy, and smooth, about 3 minutes, scraping down bowl sides as needed.
- Frost Cookies: Spread approximately 2 teaspoons of frosting onto each cooled cookie. For optimal freshness, store frosted cookies in an airtight container layered with parchment or wax paper. They can be kept at room temperature or refrigerated.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- If you don’t have pumpkin spice, you can substitute with a blend of cinnamon, nutmeg, ginger, and cloves.
- You can omit the frosting for a simpler cookie or replace it with cream cheese frosting if preferred.
- Store cookies in an airtight container; they keep well for up to 5 days at room temperature or longer in the refrigerator.
- These cookies do not spread much, so be sure to flatten them slightly before baking for the best shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Oatmeal Cookies, pumpkin cookies, fall cookies, spiced cookies, oatmeal cookies, pumpkin spice cookies, holiday treats
