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5.0 from 18 votes

Pumpkin Oatmeal Cookies

Made with toasty brown butter, hearty oats, and plenty of pumpkin spice, these pumpkin oatmeal cookies are a must-try fall recipe. No mixer or chilling required! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 2 mins
Servings: 17 large cookies
Calories: 320 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter
  • 1 cup brown sugar firmly packed (may use light brown sugar or a blend of light and dark)
  • ½ cup granulated sugar
  • ⅔ cup pumpkin puree
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon table salt
  • 2 cups old-fashioned oats
Glaze
  • 1 ¼ cups powdered sugar
  • 1 Tablespoon brown sugar firmly packed
  • 1 ½-3 Tablespoons milk any kind
  • 1 Tablespoon light corn syrup
  • ¼ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Brown the butter: Melt butter in a medium-sized skillet or saucepan over medium heat. Stir constantly as the butter sizzles and pops, scraping the bottom of the pan with a spatula to prevent burning, and stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) before proceeding.
  2. Meanwhile, preheat oven to 350F (175C) and line baking sheet with parchment paper. Set aside.
  3. Blot the pumpkin. Spread pumpkin onto a plate. Wad or fold paper towels and press firmly into the pumpkin to blot it, absorbing water until the pumpkin begins to stick to the paper towels and most of the excess moisture has been absorbed.
  4. Make the cookie dough. Once butter has cooled, add sugars, blotted pumpkin, egg yolks, and vanilla extract and stir very well.
  5. In a separate mixing bowl, whisk together flour, pumpkin spice, baking soda, baking powder and salt.
  6. Gradually add dry ingredients to wet and stir until completely incorporated.
  7. Add oats and stir until well distributed through the dough.
  8. Scoop dough into 3 Tablespoon (66g) sized scoops. If desired, roll cookie dough balls between your palms to form smooth balls, this will yield more uniform cookies. Space cookies at least 2” (5cm) apart on baking sheet.
  9. Transfer to center rack of 350F (175C) oven and bake for 12 minutes.
  10. Allow cookies to cool on baking sheet for 5-10 minutes before transferring to cooling rack to cool completely before drizzling with glaze.
Glaze
  1. Make the glaze. Combine powdered sugar, brown sugar, 1 ½ Tablespoons of milk, corn syrup, and vanilla extract and whisk together until smooth and glaze ribbons smoothly off the whisk, holding its shape for several seconds before dissolving back into the bowl.
  2. Drizzle glaze over cooled cookies and allow glaze to set before serving.

Notes

  • Store in an airtight container at room temperature for up to 5 days.

Nutrition Information

Serving 1large cookie Calories 320kcal (16%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 52mg (17%) Sodium 220mg (9%) Potassium 101mg (3%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 1862IU (37%) Vitamin C 0.5mg (1%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 17large cookies

Amount Per Serving

Calories 320

% Daily Value*

Serving 1large cookie
Calories 320kcal 16%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 52mg 17%
Sodium 220mg 9%
Potassium 101mg 2%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 1862IU 37%
Vitamin C 0.5mg 1%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.