These pumpkin oatmeal cookies are dense, chewy, and full of warm fall flavor. Dip the cookies in a maple glaze for the ultimate fall cookie recipe! Step by step photos teach you how to make this oatmeal pumpkin cookies!
These cookies do not have a cakey texture at all, they are so chewy and dense! The trick is to using only an egg yolk, and not too much pumpkin puree. Too much moisture creates a more cakey- like cookie.
We fell in love with these pumpkin oatmeal cookies, they are a perfect fall cookie to enjoy!
Let's get to the recipe
Ingredients
For this fall cookie recipe you will need:
- Unsalted Butter. Cut into small cubes, then you will brown the butter.
- Brown Sugar. The brown sugar helps the cookies stay nice and moist.
- Granulated Sugar. The granulated sugar helps sweeten the cookies and encourages them to spread while baking.
- Pumpkin Puree. Make sure to not use too much pumpkin puree or you will end up with cakey cookies. There is so much moisture in the pumpkin so you have to be careful.
- Egg Yolk. Due to the pumpkin you are only going to need one egg yolk, but it should be at room temperature.
- Vanilla Extract. The vanilla warms up the flavor profile of the cookies.
- All Purpose Flour.
- Salt.
- Baking Soda. Baking soda helps the cookies, rise, spread
- Pumpkin Pie Spice. This will add that iconic flavor. You can use store bought or homemade pumpkin pie spice. It's made up of ground cinnamon, ginger, cloves, nutmeg and allspice.
- Cornstarch. Adding a bit of cornstarch helps tenderize the dough for a softer, tender cookie.
- Rolled Oats. I love the chew you get from using rolled oat as opposed to quick oats. But if you only have quick oats you can probably get away with it!
The maple glaze is optional, you certainly don't have to dip the cookies in the glaze but I love them!
- Confectioner's Sugar
- Heavy Cream or Whole Milk
- Maple Extract
You could add some mix-ins to the cookie batter like raisins, cranberries, nuts (pecans or walnuts would be my pick) or chocolate chips or butterscotch chips if you want. I would add ¾ of a cup. Don't miss my oatmeal chocolate chip cookies recipe.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined.
Add the brown sugar and granulated mix and beat for 1 minute. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cornstarch, and oats.
Slowly add dry ingredients to the wet ingredients, stir just until combined. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 2 tablespoons balls of dough, I like to use a cookie scoop for consistent sized cookies, and bake for 10-12 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack.
Once cookies are cool make the maple glaze. In a medium bowl mix together the confectioners sugar, maple extract and heavy cream. You want a thick but slightly loose consistency. Dip a cooled cookie into the glaze then set on a wire rack to set up completely.
Store leftover cookies in an airtight container for 5 days. If you are in a warm environment then you might want to store the cookies in the refrigerator.
If you want to freeze cookies I would suggest freezing without the glaze. Let the cookies cool then store them in an airtight freezer safe container for up to three months.
I absolutely adore these maple glazed pumpkin oatmeal cookies. Like can't stop eating them good. I hope you and your loved ones enjoy them too! They are so dense, moist, and chewy!
Tips for Success
- Make sure to use room temperature ingredients so that they all evenly incorporate into each other.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
- Don't skip chilling the dough, this helps the flavors marinate together and the cookie stay nice and thick while baking.
- If you don't like maple feel free to swap out the maple extract for vanilla extract.
Check out this post on my Cookie Baking Tips
More pumpkin recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are dense, chewy, and full of warm fall flavor. Dip the cookies in a maple glaze for the ultimate fall cookie recipe! Step by step photos teach you how to make this oatmeal pumpkin cookies!
- Total Time: 57 Minutes
- Yield: 16 Cookies 1x
Ingredients
Cookies
- 2oz (¼ Cup) Unsalted Butter, browned
- 2oz (¼ Cup) Unsalted Butter, cut into small cubes
- 150 Grams (¾ Cup) Brown Sugar
- 50 Grams (¼ Cup) Granulated Sugar
- 80 Grams (⅓ Cup) Pumpkin Puree
- 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 125 Gram ( 1 Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Cornstarch
- 100 Grams (1 Cup) Rolled Oats
Maple Glaze
- 150 Grams (1 ¼ Cup) Confectioner's Sugar
- 2 Tablespoons Heavy Cream or Whole Milk
- 1-2 Teaspoons Maple Extract
Instructions
- In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
- In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute. Add in pumpkin puree, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
- In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cornstarch, and oats.
- Slowly add flour mixture to the wet mixture, mixing just until combined. Place dough covered in the fridge for 30 minutes to an hour.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
- Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just set and not look "wet" on the tops. Let cookies cool on a wire rack.
- Once cookies are cool make the maple glaze. In a medium bowl mix together the confectioners sugar, maple extract and heavy cream. You want a thick but slightly loose consistency. Dip a cooled cookie into the glaze then set on a wire rack to set up completely. Store leftover cookies in an airtight container for 5 days.
- Prep Time: 15 Minutes
- Chill Time: 30 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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