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

Scale

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