Why You’ll Love This Recipe
Flavor: With notes of pumpkin, cozy fall spices, brown sugar and warm vanilla accompanied by heavy undertones of toasty brown butter, these pumpkin oatmeal cookies are a gourmet combo of classic oatmeal cookies and pumpkin pie. Texture: The oats create the perfect level of heartiness without being overwhelming. These are soft and chewy cookies, but they aren’t cakey, thanks to lots of effort and thought in the preparation. Technique: No mixer or refrigeration required, just a little patience for the brown butter to cool! We also blot the pumpkin before we add it to the dough; this is a critical step when making most of my pumpkin cookies. Appearance: Pretty pumpkin color contrasting a drizzle of brown sugar glaze (similar to the one used in my brown sugar cinnamon pop tart cookies!). They are so perfect for fall!
It’s officially cookie baking season! If you’ve enjoyed my other warm and cozy fall cookie favorites like pumpkin snickerdoodles and apple pie cookies, I think you’re going to love these pumpkin oatmeal cookies!
Recipe Development
Pumpkin contains a LOT of water, so when developing this recipe (just like when developing my sourdough chocolate chip cookies) I needed to be careful to minimize the liquid elsewhere in order to avoid creating a cakey cookie texture. To do this we:
Ingredients
While it may look like we are using a lot of ingredients, most are are pantry staples. Here’s what you need!
Pumpkin puree. Make sure you are using 100% pure pumpkin and not pumpkin pie filling, which contains other ingredients. As I mentioned above, you will need to blot your pumpkin before you add it to the cookie dough. I talk about this more below and demonstrate it in my video. Oats. I recommend old-fashioned oats for best results. They have a hearty texture without drying out the cookies. Egg yolks. If you read my intro, you already know that we’ll be using just the yolks in today’s recipe. If you don’t want to throw away your egg whites, save them for coconut macaroons or a double batch of candied pecans! Pumpkin spice. For that seasonal flavor! If you don’t keep this on hand, you can always whip up a quick batch of my homemade pumpkin spice. Corn syrup. Technically you could skip this, but I really recommend adding it. It makes our glaze nice and shiny and helps it set up with a firm texture.
SAM’S TIP: It’s important that your eggs are at room temperature so they easily incorporate into the dough. If you forget to set yours out ahead of time, I have a trick to quickly bring eggs to room temperature. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Oatmeal Cookies
SAM’S TIP: Don’t add the glaze while the cookies are still warm, or it will melt right off. Have patience and let them cool completely, and you will be rewarded with beautiful results. If you like pumpkin, check out the rest of my pumpkin recipes for even more ways to satisfy your sweet tooth 😋 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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