Pumpkin Oatmeal Cookies
Published Oct. 23, 2024
- Total Time
- About 30 minutes, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter, softened
- ¾cup/150 grams light brown sugar
- ¼cup/50 grams granulated sugar
- ½cup/115 grams pumpkin purée
- 2teaspoons pumpkin spice
- 2teaspoons vanilla extract
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1½cups/135 grams old-fashioned rolled oats
- 1cup/128 grams all-purpose flour
- ½teaspoon baking soda
- ½cup/113 grams unsalted butter, softened
- 1cup/120 grams powdered sugar
- 1tablespoon pumpkin purée
- 1teaspoon pumpkin spice
- 1teaspoon vanilla extract
- Pinch salt
For the Cookies
For the Frosting (optional)
Nutritional analysis per serving (30 servings)
131 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 1 gram protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and line two large rimmed baking sheets with parchment paper. Place your racks in the top and bottom third of the oven.
- Step 2
Prepare the cookies: Using a large bowl and electric mixer, cream the butter, brown sugar and granulated sugar until light and fluffy, 5 minutes. Mix in the pumpkin purée, pumpkin spice, vanilla and salt until well combined.
- Step 3
Add the oats, flour and baking soda and mix on low speed until moistened, then switch to a flexible spatula to mix just until combined.
- Step 4
Scoop the dough in heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between scoops. Use damp fingers to gently press and slightly flatten each portion; they will not spread much.
- Step 5
Bake 14 to 16 minutes or until the cookies are matte and slightly golden on the edges, rotating the pans from front to back and switching racks halfway through. Cool completely on the baking sheets.
- Step 6
While the cookies cool, prepare the frosting (if using): In a medium bowl, combine the butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla and salt. Mix on low with an electric mixer until the sugar is moistened, then adjust speed to medium-high and mix until light and fluffy, scraping the bowl as necessary, about 3 minutes.
- Step 7
Spread about 2 teaspoons of frosting onto each cooled cookie. Store frosted cookies in an airtight container, layering with parchment or wax paper, and keep in the fridge or at room temperature.
Private Notes
Comments
Make your own Pumpkin Spice Blend: 3 Tbsp. ground cinnamon 2 tsp. ground ginger 2 tsp. nutmeg 1 1/2 tsp. ground allspice 1 1/2 tsp. ground cloves Store the extras in a jar for next time.
Added ~3/4 c dark chocolate chips because I’m a heathen, and I don’t regret it. Very good.
I baked the recipe as written, but used the frosting between two cookies, to make oatmeal sandwich cookies.
These are oatmeal cream pies, homemade. Wow. So so good!
The naked cookies are delicious, especially when fresh out of the oven and still crisp. Frosting? Review other comments before making and question if food stylists prepared something else for the shoot. On a cold winter's day the frosting did not fluff up and transform from its sugared-butter self. It did not swirl and swoop in creamy waves as in the photo. Glumped on homely. And flavor of winter squash doesn't come through. I do hope recipients aren't disappointed tomorrow. Will definitely refrigerate overnight and 🤞all doesn't stick and mess up.
I made these exactly as-is and I must have screwed something up—probably my butter was too warm and perhaps my pumpkin puree as well. The frosting came out grainy and the cookies spread way too much. They were tasty, but unattractive and kind of melted-looking. Would appreciate any tips from someone who made them more successfully without tweaking the recipe.