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Pumpkin Oatmeal Cookies Recipe

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★★★★★

4.7 from 95 reviews

These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with warm autumn flavors like pumpkin spice and vanilla. Topped with a light, fluffy pumpkin-spiced frosting, they make the perfect seasonal treat for cozy afternoons or festive gatherings.

Ingredients

Scale

Cookie Dough:

  • 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

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

  1. Preheat and Prepare Baking Sheets: Heat your oven to 350°F (175°C) and line two large rimmed baking sheets with parchment paper. Position your oven racks in the top and bottom thirds for even baking.
  2. Cream Butter and Sugars: In a large bowl using an electric mixer, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy—about 5 minutes. This step ensures a tender cookie texture.
  3. Mix in Wet Ingredients: Add the pumpkin purée, pumpkin spice, vanilla extract, and kosher salt to the creamed butter mixture. Mix until everything is well combined, infusing your dough with warm spice and rich pumpkin flavor.
  4. Add Dry Ingredients: Stir in the rolled oats, all-purpose flour, and baking soda on low speed just until moistened. Then switch to a flexible spatula and gently fold the ingredients together until combined, being careful not to overmix.
  5. Shape the Cookies: Using heaping tablespoons, scoop the dough onto the prepared baking sheets with about 2 inches of space between each. Dampen your fingers and gently press each portion slightly to flatten them — the cookies won’t spread much during baking.
  6. Bake the Cookies: Bake for 14 to 16 minutes or until the cookies appear matte and are slightly golden around the edges. To ensure even baking, rotate the pans from front to back and switch racks halfway through. Allow the cookies to cool completely on the baking sheets.
  7. Prepare the Frosting: While cookies cool, prepare 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 until the sugar is moistened, then increase to medium-high speed and beat until light and fluffy, about 3 minutes, scraping the bowl as needed.
  8. Frost the Cookies: Spread about 2 teaspoons of frosting onto each completely cooled cookie. For storage, layer frosted cookies with parchment or wax paper in an airtight container. They can be kept refrigerated or at room temperature.

Notes

  • Use old-fashioned rolled oats for best texture; quick oats will create a softer cookie.
  • Make sure the butter is softened but not melted for proper creaming with sugar.
  • If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour mix.

Keywords: pumpkin oatmeal cookies, fall cookies, pumpkin spice cookies, oatmeal cookies, pumpkin recipes, autumn desserts

Find it online: https://flavorsbymaya.com/pumpkin-oatmeal-cookies-recipe/