Pumpkin Oatmeal Cookies: The Ultimate Pumpkin Oatmeal Cookie Recipe
Introduction to Pumpkin Oatmeal Cookies
If you’re looking for a delightful autumn treat, look no further than pumpkin oatmeal cookies! These cookies are soft, chewy, and packed with the warm flavors of pumpkin spice, making them perfect for any occasion. With a rich brown butter glaze drizzled on top, they elevate the classic cookie to a whole new level of deliciousness.
A Personal Story Behind My Pumpkin Oatmeal Cookies Journey
My love for pumpkin cookies began in my grandmother’s kitchen. Every fall, she would whip up batches of her famous pumpkin cookies, filling the house with the sweet, spicy aroma that reminded me of cozy evenings. This recipe is a tribute to her legacy, combining nostalgia with my personal twist of adding oats for texture. I hope each bite brings you as much joy as it brings me!
What Makes This Pumpkin Oatmeal Cookies Recipe Special?
What sets these pumpkin oatmeal cookies apart is the brown butter, which adds a deep, nutty flavor that perfectly complements the sweetness of the pumpkin and the spices. The oats give them a chewy texture, while the glaze adds a sweet finish. This recipe is not only delicious but also easy to make, ensuring that anyone can enjoy a homemade treat.
The Full Pumpkin Oatmeal Cookies Recipe
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2/3 cup pumpkin puree
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats
Instructions
- Brown the butter: In a medium skillet over medium heat, melt the butter. Stir constantly until the butter turns brown with a nutty aroma. Remove from heat and pour into a large heat-proof bowl. Let it cool completely.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Blot the pumpkin: Spread the pumpkin puree on a plate and press paper towels firmly to absorb excess moisture. This step is crucial for preventing soggy cookies.
- Make the cookie dough: Add the brown sugar, granulated sugar, blotted pumpkin, egg yolks, and vanilla extract to the cooled brown butter. Mix well until combined.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, baking powder, and salt.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Incorporate oats: Gently stir in the old-fashioned oats until evenly distributed in the dough.
- Scoop and shape the cookies: Using a cookie scoop, portion out 3-tablespoon-sized balls of dough. Optionally, roll them for uniformity and place them on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12 minutes. The cookies will look slightly underbaked; this is perfect for a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
- Make the glaze: In a bowl, whisk together the powdered sugar, brown sugar, milk, corn syrup, and vanilla extract until smooth and creamy.
- Glaze the cookies: Drizzle the glaze over the cooled cookies and allow it to set before serving. For a festive touch, consider sprinkling some chopped nuts or pumpkin seeds on top before the glaze sets!
Serving Suggestions and Variations for Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are perfect for any occasion—enjoy them as a cozy snack with a cup of tea or coffee, or serve them at gatherings and parties. You can also experiment with different mix-ins like chocolate chips, dried cranberries, or chopped nuts for added flavor and texture. They also freeze well, making them a great make-ahead treat!
Frequently Asked Questions About Pumpkin Oatmeal Cookies
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly for this recipe and saves you time.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free.
How do I ensure my cookies are soft?
Be careful not to overbake the cookies; they should look slightly underbaked when you take them out of the oven.
Can I skip the glaze?
While the glaze adds a nice touch, the cookies are delicious on their own if you prefer to skip it.
Pumpkin Oatmeal Cookies
Equipment
- Medium-sized skillet
- Baking sheet
- Mixing bowls
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 0.67 cup pumpkin puree
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 2.33 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats
Glaze
- 1.25 cups powdered sugar
- 1 tablespoon brown sugar
- 1.5 to 3 tablespoons milk
- 1 tablespoon light corn syrup
- 0.25 teaspoon vanilla extract
Instructions
- In a medium skillet over medium heat, melt the butter. Stir constantly until the butter turns brown with a nutty aroma. Remove from heat and pour into a large heat-proof bowl. Let it cool completely.
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread the pumpkin puree on a plate and press paper towels firmly to absorb excess moisture.
- Add the brown sugar, granulated sugar, blotted pumpkin, egg yolks, and vanilla extract to the cooled brown butter. Mix well until combined.
- In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Gently stir in the old-fashioned oats until evenly distributed in the dough.
- Using a cookie scoop, portion out 3-tablespoon-sized balls of dough. Optionally, roll them for uniformity and place them on the prepared baking sheet.
- Bake in the preheated oven for 12 minutes. The cookies will look slightly underbaked; this is perfect for a soft texture.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
- In a bowl, whisk together the powdered sugar, brown sugar, milk, corn syrup, and vanilla extract until smooth and creamy.
- Drizzle the glaze over the cooled cookies and allow it to set before serving. For a festive touch, consider sprinkling some chopped nuts or pumpkin seeds on top before the glaze sets!