5 from 12 votes
Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies combine browned butter, blotted pumpkin puree, and warm pumpkin spice with oats to create tender, flavorful cookies. The use of browned butter adds a nutty depth, while careful moisture control in the pumpkin keeps the cookies from becoming soggy. A sweet glaze made from powdered sugar, brown sugar, and milk completes these festive treats with a creamy finishing touch.
Prep Time
15 mins
Cook Time
17 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 butter unsalted
- 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 egg room temperature, large yolks
- 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
- 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.
- Meanwhile, preheat oven to 350F (175C) and line baking sheet with parchment paper. Set aside.
- 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.
- Make the cookie dough. Once butter has cooled, add sugars, blotted pumpkin, egg yolks, and vanilla extract and stir very well.
- In a separate mixing bowl, whisk together flour, pumpkin spice, baking soda, baking powder and salt.
- Gradually add dry ingredients to wet and stir until completely incorporated.
- Add oats and stir until well distributed through the dough.
- 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.
- Transfer to center rack of 350F (175C) oven and bake for 12 minutes.
- Allow cookies to cool on baking sheet for 5-10 minutes before transferring to cooling rack to cool completely before drizzling with glaze.
Cup of Yum
Glaze
- 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.
- Drizzle glaze over cooled cookies and allow glaze to set before serving.
Notes
- Store finished cookies in an airtight container at room temperature to maintain freshness for up to five 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
(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%)
Nutrition Facts
Serving: 17 large 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.