Pumpkin Oatmeal Cookies Recipe That Brings Cozy Autumn Flavor
Soft, chewy, and full of fall flavor, these Pumpkin Oatmeal Cookies combine pumpkin puree, warm spices, and hearty oats. Finished with a simple vanilla icing, they’re the perfect cozy cookie for autumn.
Ingredients
- Cookies
- ¾ cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 2 cups all-purpose flour
- 1 ¼ cups old-fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- Icing
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 11–13 minutes, or until the edges are set and the centers are soft but not wet.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
- Allow the icing to set before serving.
Notes
- For extra texture, add ½ cup chopped pecans or walnuts to the dough.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- The icing is optional but adds a sweet finishing touch.