Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are soft, chewy, and spiced without turning cakey, the way a lot of pumpkin cookies do. A quick pumpkin frosting on top is optional, but I never skip it.
Servings: 12 servings
Calories: 314kcal
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1/3 cup pumpkin purée
- 1 egg large
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
For the Frosting (Optional)
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 5 minutes. Beat in the pumpkin purée, pumpkin pie spice, vanilla, and salt until smooth.
- Add the oats, flour, and baking soda. Mix on low speed just until combined, then finish mixing with a spatula if needed. Do not overmix.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Lightly flatten each mound with damp fingers, as the cookies won't spread much.
- Bake for 14 to 16 minutes, rotating the pans halfway through, until the cookies are set and the edges are lightly golden. Cool completely on the baking sheets.
- Make the frosting, if using, by beating the butter, powdered sugar, pumpkin purée, pumpkin pie spice, vanilla, and a pinch of salt until light and fluffy, about 3 minutes.
- Frost the cooled cookies with about 2 teaspoons of frosting each.
Notes
Recipe Card Tips:
- Flatten each dough mound with damp fingers before baking. These cookies hold their shape and won't spread much, so what you scoop is close to what you get.
- Rotate the pans halfway through baking. Even edges matter for a stack of cookies this size, and ovens rarely heat evenly front to back.
- Frost only once the cookies are fully cool. Frosting on warm cookies melts and slides right off.
Nutrition
Serving: 1cookie | Calories: 314kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 251mg | Potassium: 91mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1748IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg