Made with toasted brown butter, hearty oats and plenty of pumpkin spice Pumpkin Oatmeal Cookies a must-try fall recipe. No mixer required! The recipe includes how to video!
Why You’ll Love This Recipe
- Taste: With warm vanilla notes accompanied by pumpkin, cozy fall spices, brown sugar, and heavy undertones of toasted brown butter, these Pumpkin Oatmeal Cookies are a delicious combo of classic treats. oatmeal cookies and pumpkin pie.
- Texture: Oats create the perfect heart rate without being overly hearty. These are soft and chewy cookies, but not cake thanks to a lot of effort and thought in their preparation.
- Technique: No mixer or refrigerator needed, just a little patience for the brown butter to cool! Before adding the dough, we also stain the pumpkin; This is a critical step in doing most of my work pumpkin cookies.
- Appearance: A beautiful pumpkin color that contrasts with the brown sugar glaze (similar to the one used in my creation) brown sugar cinnamon pop tart cookies!). They are perfect for fall!
It’s officially cookie baking season! If you liked my other warm and cozy fall cookies pumpkin snickerdoodles and apple pie cookiesI think you’re going to love these Pumpkin Oatmeal Cookies!
Recipe Development
Pumpkin contains a lot of water, so when making this recipe (as well as mine sourdough chocolate chip cookies) I had to be careful to minimize the liquid elsewhere to avoid creating a cakey cookie texture.
To do this we:
- Blot excess moisture from the pumpkin puree with a paper towel (I use this trick too. Pumpkin Cheesecake Biscuits)
- Saute the butter (cooks the water and additionally browns/caramelizes the milk solids in the butter and tastes AMAZING)
- Leave out the egg whites, which contain a lot of water.
Composition
While it may seem like we use a lot of ingredients, most of them are pantry staples. This is what you need!
- Pumpkin puree. Make sure you use 100% pure pumpkin, use pumpkin paste with other ingredients. As I mentioned above, you need to blanched the pumpkin before adding it to the cookie dough. I talk about this in more detail below and demonstrate it in my video.
- Oats. I recommend aged oats for best results. They have a hearty texture without drying out the cookies.
- egg yolk. If you read my introduction, you already know that we will only use yolks in today’s recipe. Save the egg whites if you don’t want to throw them away coconut macaroons or a double batch candied pecans!
- Pumpkin spice. For this seasonal treat! If you don’t have this on hand, you can always make a quick batch of mine homemade pumpkin spice.
- Corn syrup. Technically you can skip this, but I really recommend adding it. It makes our juice nice and bright and helps build a firm texture.
SAM’S TIP: It’s important that your eggs are at room temperature so they can easily incorporate into the batter. If you forget to set yourself up ahead of time, I have a trick quickly bring the eggs to room temperature.
Keep in mind that this is just an overview of the ingredients I use and have used why. Scroll to the bottom of the post for the full recipe!
How to make Pumpkin Oatmeal Cookies
- Fry the butter: cook the butter over medium heat, stirring frequently, until it turns brown and smells toasty. Pour into a heatproof bowl and set aside to cool completely.
- Stain the pumpkin with paper towels until most of the excess moisture is removed. When you’re done, the pumpkin will start to stick to the paper towels.
- Add remaining wet ingredients (sugar, crushed pumpkin, egg yolks, and vanilla) into the cooled butter and mix until combined.
- Whisk in the dry ingredients combine in a separate bowl, then gradually add to the wet ingredients.
- Fold in the oats until combined, then scoop and roll the cookies into 3-tablespoon-sized balls (or 66g each).
- To cook and cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
- Prepare the glaze: whisk together the sugar, corn syrup, vanilla and a splash of milk. Once the consistency is smooth and the frosting holds its shape (you may need to add a little more milk), it’s ready.
- Drizzle with the glaze in a back and forth motion over the cookie. You can also dip the tops of the cookies in the glaze if you prefer this look!
SAM’S TIP: Do not add the frosting while the cookies are still warm or it will melt right away. Be patient and let them cool completely and you will be rewarded with beautiful results.
Frequently asked questions
This can happen if you use whole eggs (instead of just the yolks) or if you add your sugar to your butter while it’s still warm. It can happen even if you don’t know it how to measure flour properly or add your cookie dough to hot baking sheets (never do this!).
Instant oats should work well in this recipe in a 1:1 ratio. The texture just won’t be as hearty;
If you like pumpkin, check out the rest pumpkin recipes for more ways to satisfy your sweet tooth 😋
Enjoy!
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Pumpkin Oatmeal Cookies
Portions: 17 big cookie
Calories: 320kcal
Prevent your screen from dimming
Instructions
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Fry the butter: Melt the butter in a medium-sized skillet or pot over medium heat. Stir constantly as the butter sizzles and pops, scrape the bottom of the pan with a spatula to prevent burning, and stir until the butter is browned (there will be lots of deep brown spots and the butter will have a toasty, nutty aroma). Remove from heat immediately and pour into a large heatproof bowl. Allow to cool completely (until no longer warm to the touch) before continuing.
1 cup (226 g) unsalted butter
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Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
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Stain the pumpkin. Spread the pumpkin on a plate. Fold or fold the paper towels and blot the squash by pressing firmly into it, absorbing the water until the squash starts to stick to the paper towels and most of the excess moisture is absorbed.
â…” cup (160 g) pumpkin puree
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Prepare the cookie dough. After the butter has cooled, add sugar, crushed pumpkin, egg yolk and vanilla extract and mix very well.
1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar, 2 large egg yolks, 2 teaspoons of vanilla extract
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In a separate mixing bowl, combine the flour, pumpkin spice, baking soda, baking powder, and salt.
2 ⅓ cups (291 g) all-purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon table salt
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Gradually add the wet ingredients and mix until completely combined.
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Add the oats and mix until well distributed in the batter.
2 cups (160 g) old oats
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Scoop the dough into 3-tablespoon (66 g) scoops. If desired, roll the cookie dough balls between your palms to form smooth balls, which will make more uniform cookies. Space the cookies at least 2 inches (5 cm) apart on the baking sheet.
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Transfer to center rack of 350F (175C) oven and bake for 12 minutes.
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Allow the cookies to cool completely before transferring them to a cooling rack to cool on the baking sheet for 5-10 minutes.
Glaze
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Make the glaze. Combine the powdered sugar, brown sugar, 1 ½ tablespoons milk, corn syrup, and vanilla extract and whisk together until smooth and creamy, holding the shape for a few seconds before it dissolves in the bowl.
1 ¼ cup (160 g) powdered sugar, 1 tablespoon of brown sugar, 1 ½-3 tablespoons of milk, 1 tablespoon light corn syrup, ¼ teaspoon vanilla extract
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Spread the frosting over the cooled cookies and allow the frosting to set before serving.
Notes
It is saved
Store in an airtight container at room temperature for up to 5 days.
Nutrition
Service: 1big cookie | Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Oil: 12g | Saturated fat: 7g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | Trans fat: 0.4g | Cholesterol: 52mg | Sodium: 220mg | Potassium: 101mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1862IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
