Made with toasty brown butter, hearty oats, and loads of pumpkin spice, these pumpkin oatmeal cookies are a must-try fall recipe. No mixer required! Recipe features a how-to video!
Why You’ll Love This Recipe
- Taste: With notes of pumpkin, cozy fall spices, brown sugar and heat vanilla accompanied by heavy undertones of toasty brown butter, these pumpkin oatmeal cookies are a gourmand combo of basic oatmeal cookies and pumpkin pie.
- Texture: The oats create the proper degree of heartiness with out being overwhelming. These are delicate and chewy cookies, however they aren’t cakey, due to plenty of effort and thought within the preparation.
- Approach: No mixer or refrigeration required, just a bit persistence for the brown butter to chill! We additionally blot the pumpkin earlier than we add it to the dough; this can be a vital step when making most of my pumpkin cookies.
- Look: Fairly pumpkin colour contrasting a drizzle of brown sugar glaze (just like the one utilized in my brown sugar cinnamon pop tart cookies!). They’re so good for fall!
It’s formally cookie baking season! If you happen to’ve loved my different heat and comfy fall cookie favorites like pumpkin snickerdoodles and apple pie cookies, I feel you’re going to like these pumpkin oatmeal cookies!
Recipe Growth
Pumpkin accommodates a LOT of water, so when creating this recipe (similar to when creating my sourdough chocolate chip cookies) I wanted to watch out to attenuate the liquid elsewhere in an effort to keep away from making a cakey cookie texture.
To do that we:
- Blot the surplus moisture from the pumpkin puree utilizing a paper towel (I additionally use this trick when making my pumpkin cheesecake cookies)
- Brown the butter (which cooks out the water and, as a bonus, browns/caramelizes the milk solids within the butter, giving an AMAZING taste)
- Omit the egg whites, which additionally include a variety of water.
Elements
Whereas it could appear like we’re utilizing a variety of elements, most are are pantry staples. Right here’s what you want!
- Pumpkin puree. Ensure you are utilizing 100% pure pumpkin and never pumpkin pie filling, which accommodates different elements. As I discussed above, you have to to blot your pumpkin earlier than you add it to the cookie dough. I discuss this extra under and exhibit it in my video.
- Oats. I like to recommend old style oats for finest outcomes. They’ve a hearty texture with out drying out the cookies.
- Egg yolks. If you happen to learn my intro, you already know that we’ll be utilizing simply the yolks in in the present day’s recipe. If you happen to don’t need to throw away your egg whites, save them for coconut macaroons or a double batch of candied pecans!
- Pumpkin spice. For that seasonal taste! If you happen to don’t preserve this readily available, you possibly can all the time whip up a fast batch of my selfmade pumpkin spice.
- Corn syrup. Technically you would skip this, however I actually advocate including it. It makes our glaze good and glossy and helps it arrange with a agency texture.
SAM’S TIP: It’s vital that your eggs are at room temperature in order that they simply incorporate into the dough. If you happen to overlook to set yours out forward of time, I’ve a trick to rapidly convey eggs to room temperature.
Keep in mind, that is simply an summary of the elements I used and why. For the total recipe please scroll right down to the underside of the put up!
Methods to Make Pumpkin Oatmeal Cookies
- Brown the butter: prepare dinner the butter over medium warmth, stirring regularly, till it turns brown and smells toasty. Pour right into a heat-proof bowl and put aside to chill utterly.
- Blot the pumpkin with paper towels till you’ve eliminated a lot of the extra moisture. The pumpkin will begin to keep on with the paper towels once you’re performed.
- Add the remaining moist elements (sugars, blotted pumpkin, egg yolks, and vanilla) to the cooled butter and stir till mixed.
- Whisk the dry elements collectively in separate bowl, then regularly add them to the moist elements.
- Fold within the oats till included, then scoop and roll the cookies into 3 tablespoon-sized balls (or 66g, in case you are weighing them).
- Bake and let cool on the baking sheet for a couple of minutes earlier than transferring to a cooling rack to chill utterly.
- Make the glaze: whisk collectively the sugars, corn syrup, vanilla, and a splash of milk. As soon as the consistency is easy and the icing holds its form (it’s possible you’ll want so as to add a splash extra milk), it’s prepared.
- Drizzle the glaze over the cookies in a backwards and forwards movement. You could possibly additionally dip the tops of the cookies in glaze, in the event you choose that look!
SAM’S TIP: Don’t add the glaze whereas the cookies are nonetheless heat, or it is going to soften proper off. Have persistence and allow them to cool utterly, and you’ll be rewarded with lovely outcomes.
Regularly Requested Questions
This will occur in the event you used entire eggs (as an alternative of simply the yolks) or added your sugars to your butter whereas it was nonetheless heat. It could possibly additionally occur in the event you don’t know how you can measure flour correctly or add your cookie dough to heat baking sheets (NEVER do that!).
Immediate oats ought to work effective on this recipe as a 1:1 substitution. The feel simply gained’t be fairly as hearty;
If you happen to like pumpkin, take a look at the remainder of my pumpkin recipes for much more methods to fulfill your candy tooth 😋
Take pleasure in!
Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Pumpkin Oatmeal Cookies
Servings: 17 massive cookies
Energy: 320kcal
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Directions
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Brown the butter: Soften butter in a medium-sized skillet or saucepan over medium warmth. Stir continuously because the butter sizzles and pops, scraping the underside of the pan with a spatula to stop burning, and stir till butter has browned (there might be plenty of deep brown specks and the butter could have a toasty, nutty aroma). Instantly take away from warmth and pour into a big heat-proof bowl. Enable to chill utterly (till now not heat to the contact) earlier than continuing.
1 cup (226 g) unsalted butter
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In the meantime, preheat oven to 350F (175C) and line baking sheet with parchment paper. Put aside.
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Blot the pumpkin. Unfold pumpkin onto a plate. Wad or fold paper towels and press firmly into the pumpkin to blot it, absorbing water till the pumpkin begins to stay to the paper towels and a lot of the extra moisture has been absorbed.
⅔ cup (160 g) pumpkin puree
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Make the cookie dough. As soon as butter has cooled, add sugars, blotted pumpkin, egg yolks, and vanilla extract and stir very properly.
1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar, 2 massive egg yolks, 2 teaspoons vanilla extract
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In a separate mixing bowl, whisk collectively flour, pumpkin spice, baking soda, baking powder and salt.
2 ⅓ cups (291 g) all-purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon desk salt
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Steadily add dry elements to moist and stir till utterly included.
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Add oats and stir till properly distributed by way of the dough.
2 cups (160 g) old style oats
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Scoop dough into 3 Tablespoon (66g) sized scoops. If desired, roll cookie dough balls between your palms to kind easy balls, this can yield extra uniform cookies. House cookies no less than 2” (5cm) aside on baking sheet.
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Switch to middle rack of 350F (175C) oven and bake for 12 minutes.
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Enable cookies to chill on baking sheet for 5-10 minutes earlier than transferring to cooling rack to chill utterly earlier than drizzling with glaze.
Glaze
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Make the glaze. Mix powdered sugar, brown sugar, 1 ½ Tablespoons of milk, corn syrup, and vanilla extract and whisk collectively till easy and glaze ribbons easily off the whisk, holding its form for a number of seconds earlier than dissolving again into the bowl.
1 ¼ cups (160 g) powdered sugar, 1 Tablespoon brown sugar, 1 ½-3 Tablespoons milk, 1 Tablespoon mild corn syrup, ¼ teaspoon vanilla extract
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Drizzle glaze over cooled cookies and permit glaze to set earlier than serving.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 5 days.
Diet
Serving: 1massive cookie | Energy: 320kcal | Carbohydrates: 50g | Protein: 4g | Fats: 12g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 52mg | Sodium: 220mg | Potassium: 101mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1862IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 2mg
Dietary data is predicated on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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