Ingredients

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) light brown sugar

¼ cup (50 grams) granulated sugar

½ cup (115 grams) pumpkin purée

2 teaspoons pumpkin spice

2 teaspoons vanilla extract

1 teaspoon kosher salt (such as Diamond Crystal)

1 ½ cups (135 grams) old-fashioned rolled oats

1 cup (128 grams) all-purpose flour

½ teaspoon baking soda

For the frosting:

½ 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: Heat the oven to 350°F (175°C) and line two large rimmed baking sheets with parchment paper. Position racks in the top and bottom thirds of the oven.

Step 2: In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 5 minutes. Mix in the pumpkin purée, pumpkin spice, vanilla extract, and salt until well combined.

Step 3: Add the oats, flour, and baking soda to the wet ingredients. Mix on low speed until the dough is moistened, then finish mixing gently with a spatula until just combined.

Step 4: Drop 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 portion; the cookies won’t spread much during baking.

Step 5: Bake for 14 to 16 minutes, or until the cookies have a matte finish and are slightly golden on the edges. Rotate the pans and switch racks halfway through baking. Allow cookies to cool completely on the baking sheets.

Step 6: While the cookies cool, prepare the frosting. In a medium bowl, combine the softened butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla extract, and a pinch of salt. Mix on low speed until the sugar is moistened, then increase to medium-high and beat until light and fluffy, about 3 minutes.

Step 7: Spread about 2 teaspoons of frosting on each cooled cookie. Store frosted cookies in an airtight container, layering with parchment or wax paper, either in the refrigerator or at room temperature.

Tips & Variations

For a nutty twist, add ½ cup of chopped walnuts or pecans to the dough before baking.

If you prefer a less sweet frosting, reduce the powdered sugar by ¼ cup.

Use canned pumpkin purée or homemade, but avoid pumpkin pie filling which contains added sugar and spices.

To make these cookies vegan, substitute butter with a plant-based alternative and use maple syrup instead of granulated sugar.

Storage

Store the unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies should be kept refrigerated and consumed within 4 days. To enjoy the frosting at its best, bring refrigerated cookies to room temperature before serving. You can also freeze unfrosted cookies for up to 2 months; thaw completely before frosting.

FAQs

Can I use canned pumpkin pie filling instead of purée?

It’s best to use plain pumpkin purée, as pie filling contains added sugar and spices that can alter the cookie’s flavor and texture.

Will these cookies be soft or crunchy?

These cookies are designed to be soft and chewy, especially with the moisture from the pumpkin and oats. They should have a slight golden edge but remain tender inside.