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oatmeal pumpkin maple cookies stacked on top of each other on a light surface.

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


Units Scale


  • 2oz (1/4 Cup) Unsalted Butter, browned
  • 2oz (1/4 Cup) Unsalted Butter, cut into small cubes
  • 150 grams (3/4 Cup) Brown Sugar
  • 50 grams (1/4 Cup) Granulated Sugar
  • 80 grams (1/3 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 1/4 Cup) Confectioner's Sugar
  • 2 Tablespoons Heavy Cream or Whole Milk
  • 1-2 Teaspoons Maple Extract


  1. 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.
  2. 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.
  3. In a separate bowl mix together the flour, salt, baking soda, pumpkin pie spice, cornstarch, and oats.
  4. Slowly add flour mixture to the wet mixture, mixing just until combined. Place dough covered in the fridge for 30 minutes to an hour.
  5. Preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper.
  6. 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.
  7. 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.
  • Author: Elizabeth Waterson
  • Prep Time: 15 Minutes
  • Chill Time: 30 Minutes
  • Cook Time: 12 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: oatmeal pumpkin cookies, pumpkin spice oatmeal cookies, pumpkin oat cookies

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