Pumpkin Oatmeal Cookies
Pumpkin oatmeal cookies are a delicious and fun fall treat. Soft and tender oatmeal cookies are flavored with pumpkin puree and pumpkin spice mix, and topped with an amazing brown butter icing.
Oh, hello fall flavors! Pumpkin is a classic favorite flavor for fall, and when added to a cozy and delicious oatmeal cookie, it becomes just so delicious. Then top the whole thing off with a brown butter glaze and oooooh, mama! You will want to eat a lot of these.
Because the pumpkin adds extra moisture content to this cookie, it is a little more of a soft and cakey cookie rather than a thinner chewy cookie you might associate with an oatmeal cookie. But that’s ok because the flavor is 100% it.
Try these other great pumpkin desserts:
These cookies are easy to make! For the complete set of directions please scroll down to the recipe card below.
Make the dough.
- In a food processor, pulse the oats about 12 times to grind them up a little. You don’t want to create oat flour, but you do want to create a finer texture.
- In a large mixing bowl, whisk together the ground oats, flour, pumpkin spice mix, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter until it is soft and smooth, about 1 minute.
- Add in the sugars and beat for three minutes, until the mixture is light and fluffy.
- Add in the eggs 1 at a time, mixing completely before adding in the next egg.
- Mix in the pumpkin puree and the vanilla extract. Make sure you scrape down the sides and bottom of the bowl with a rubber spatula so that everything is mixed in.
- Add in the oat mixture and mix to combine, but do not overmix. You want the flour mixture just incorporated.
Bake the cookies.
- Use a cookie scoop to drop 2 Tablespoon sized dollops of dough onto the prepared cookie sheet.
- Bake for 12-14 minutes, until they are just set and starting to turn golden on the edges.
- Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
Make the brown butter icing.
- In a small skillet, heat the butter over medium low heat. Do not let it boil, but watch it as it slowly simmers. The fat solids will start to turn brown. You want them to be a nice chestnut brown color – not too pale, and not too dark. It should start to give off a nutty aroma, and then its just about done! Don’t let it burn, though, watch it closely.
- Allow the butter to cool for a few minutes.
- In a small mixing bowl, whisk together the powdered sugar, browned butter, vanilla extract, and just enough milk to get it the right consistency. I used about 4 Tablespoons, but you can take yours a little thicker or a little thinner if you want. You want it thin enough that it will drizzle on the cookie to make a nice coating, but not so thin that it will all just drizzle right off – you want it to have some substance so you get as much of the brown butter glaze in each bite as you can.
- Carefull dip the cooled cookies upside down into the icing bowl. Shake the cookie gently to allow any excess icing to drip off, and then turn the cookie over and place back on the cooling rack to allow the icing to set.
Storage Information
These pumpkin spice oatmeal cookies will keep in an airtight container for about 4 days.
If you wish to freeze these, you can freeze unbaked dollops of cookie dough on a cookie sheet, and then bake them at your convenience. Just allow them to sit on the counter and warm up for a few minutes before baking. You might need to give them a few more minutes in the oven as well.
You can also freeze baked but unfrosted cookies for up to 3 months. When ready to serve, thaw on the counter overnight and frost.
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Pumpkin Oatmeal Cookie Recipe
Ingredients
Cookies
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 Tablespoon pumpkin pie spice (affiliate link) mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
Brown butter icing
- ¼ cup unsalted butter
- 1 ½ cup powdered sugar
- 4 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 F and line two baking sheets with a silpat mat or parchment paper.
- In a food processor, pulse the oats about 12 times to grind them up a little. You don’t want to create oat flour, but you do want to create a finer texture.
- In a large mixing bowl, whisk together the ground oats, flour, pumpkin spice mix, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter until it is soft and smooth, about 1 minute.
- Add in the sugars and beat for three minutes, until the mixture is light and fluffy.
- Add in the eggs 1 at a time, mixing completely before adding in the next egg.
- Mix in the pumpkin puree and the vanilla extract. Make sure you scrape down the sides and bottom of the bowl with a rubber spatula so that everything is mixed in.
- Add in the oat mixture and mix to combine, but do not overmix. You want the flour mixture just incorporated.
- Use a cookie scoop to drop 2 Tablespoon sized dollops of dough onto the prepared cookie sheet.
- Bake for 12-14 minutes, until they are just set and starting to turn golden on the edges.
- Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
- In a small skillet, heat the butter over medium low heat. Do not let it boil, but watch it as it slowly simmers. The fat solids will start to turn brown. You want them to be a nice chestnut brown color – not too pale, and not too dark. It should start to give off a nutty aroma, and then its just about done! Don’t let it burn, though, watch it closely.
- Allow the butter to cool for a few minutes.
- In a small mixing bowl, whisk together the powdered sugar, browned butter, vanilla extract, and just enough milk to get it the right consistency. I used about 4 Tablespoons, but you can take yours a little thicker or a little thinner if you want. You want it thin enough that it will drizzle on the cookie to make a nice coating, but not so thin that it will all just drizzle right off – you want it to have some substance so you get as much of the brown butter glaze in each bite as you can.
- Hold a cookie upside down and dip it into the icing mixure. Allow any excess icing to drip off, and then turn the cookie back over and set it back on the cooling rack to set.
I’m really wanting to make these – but can’t find an oven temp! Please help!
Many thanks
Oops, somehow that didn’t get added to the recipe card. Thanks for letting me know! I updated it to include the oven temperature, which should be 350 F. Thanks!
Hi Jenni, I couldn’t find an oven temperature listed in your Pumpkin Oatmeal Cookie recipe. We are going to guess 350 degrees. Just heads up. Thank you.
Yes! The oven temperature should be 350! Thanks for letting me know you couldn’t find the temperature, I updated the recipe card to include it!