Soft, chewy, and packed with warm spices, these Pumpkin Oatmeal Cookies are a perfect fall treat. Topped with a rich cream cheese frosting, they make the ideal indulgence for pumpkin lovers. Whether you’re looking for a snack to pair with your morning coffee or a lunchbox treat, these cookies offer all the cozy fall flavors with little effort.
If you want to incorporate pumpkin flavors into your weeknight dinner, try my Pumpkin Pasta Sauce. Toss it with your favorite pasta!
Try some of my other yummy pumpkin treats like Mini Pumpkin Pie Cups or Pumpkin Cream Cheese Bread.
Want a more traditional pumpkin dessert? Try my Cream Cheese Pumpkin Pie or my Pumpkin Pie with Graham Cracker Crust!
Table of Contents
Why You’ll Love This Recipe
- Soft & Chewy: These cookies stay moist thanks to the pumpkin puree, making them perfect for those who love a soft cookie texture.
- Simple Pantry Ingredients: No need for special trips to the store—most ingredients are pantry staples.
- Kid-Friendly: The mild sweetness and soft texture make them perfect for little ones, plus they’re a great lunchbox addition.
- Healthier Sweet Treat: Packed with fiber from oats and nutrients from pumpkin, these cookies provide a healthier alternative to traditional desserts.
Ingredients & Substitutions
- Unsalted Butter: Browning the butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
- Milk Powder: This helps create a tender, soft texture and boosts the richness of the dough.
- Oats: Old-fashioned oats add a chewy texture, perfect for balancing the softness of the cookie.
- Pumpkin: Use pure pumpkin purée, not pumpkin pie filling. Blotting it removes excess moisture, ensuring the cookies don’t become too cakey.
- Brown Sugar: Adds moisture and a deep caramel-like sweetness to the cookies, complementing the pumpkin and spices.
- Egg Yolk: Contributes to the cookie’s rich, tender crumb while keeping the texture soft.
- Vanilla Extract: Enhances the overall flavor.
- Cinnamon & Pumpkin Pie Spice: These warm spices give the cookies that classic fall flavor.
- All-Purpose Flour: Provides structure and balances the moisture from the pumpkin.
- Baking Soda: Helps the cookies rise and gives them a soft, tender texture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cream Cheese: The base of the frosting, adding a tangy richness that pairs perfectly with the sweetness of the cookies.
- Powdered Sugar: Sweetens and thickens the glaze without adding graininess.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pumpkin Oatmeal Cookies
Quick Overview
- Brown butter.
- Blot pumpkin purée.
- Mix ingredients.
- Scoop cookie dough.
- Bake.
- Make glaze.
- Glaze cookies.
Step by Step Instructions
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the milk powder and continue cooking, stirring frequently. When the butter starts to brown, immediately turn off the heat. Add the oats and stir for 1-2 minutes to lightly toast them. Remove from heat and allow the mixture to cool.
- Blot the Pumpkin: Place the 1/2 cup (114 g) of pumpkin purée onto a few layers of paper towels or a clean kitchen towel. Gently press down with more paper towels to absorb the excess moisture. Repeat this process until the pumpkin is drier and you have about 65 grams of pumpkin. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter oat mixture, brown sugar, egg yolk, vanilla extract, cinnamon, pumpkin pie spice, and blotted pumpkin purée. Stir until smooth.
- Combine Wet and Dry: Add the flour, baking soda, and salt. Lightly whisk the dry ingredients on top of the wet mixture to combine the baking soda and salt. Then, fold the dry ingredients into the wet until fully incorporated.
Quick Tip From Bri
Make sure the cream cheese and butter are softened to room temperature before making the frosting.
- Scoop: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a medium cookie scoop (I used a #40 cookie scoop which holds about 1.7 Tablespoons), portion the dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-11 minutes or until the cookies are lightly golden around the edges. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
- Melt the Cream Cheese: In a medium bowl, add the softened cream cheese and butter. Microwave for about 30 seconds, then stir until smooth. If needed, heat for an additional 15 seconds until the mixture is completely smooth.
- Add the Powdered Sugar: Stir in the powdered sugar and vanilla extract. Continue stirring until the glaze is smooth. If the glaze is too thick or not smooth enough, microwave in 15-second intervals.
- Glaze the Cookies: Once the cookies have cooled, drizzle or spread the cream cheese glaze over the tops. Store the cookies in the refrigerator and serve chilled.
Expert Tips
- Blot the Pumpkin Puree Thoroughly: Eliminating excess moisture from the pumpkin is essential to avoid overly soft or cakey cookies. Thoroughly blot the puree with paper towels until it reaches the desired weight.
- Cool Cookies Completely Before Frosting: Let the cookies cool completely on a wire rack before frosting. If they’re still warm, the cream cheese frosting will melt and become runny.
- Don’t Overmix the Dough: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tougher cookies.
- Brown the Butter: Take the extra step to brown the butter—this adds a deep, nutty flavor. Be sure to watch the butter closely and stir frequently to avoid burning it.
Additions & Variations
- Pumpkin Seeds (Pepitas): Sprinkle toasted pumpkin seeds on top of the cookies before baking for a crunchy topping that ties in with the pumpkin theme.
- Nuts: Fold in ½ cup of chopped pecans or walnuts for added crunch and a nutty flavor that complements the soft, chewy cookies.
Substitute for Pumpkin Pie Spice
This Substitute for Pumpkin Pie Spice only requires 5 ground spices – cinnamon, ginger, nutmeg, allspice, and cloves. Use it…
More Dessert Recipes
Did you make this recipe?
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.
Follow me on all of the platforms below.
Pumpkin Oatmeal Cookies
Soft, chewy, and packed with warm spices, these Pumpkin Oatmeal Cookies are a perfect fall treat. Topped with a rich cream cheese frosting, they make the ideal indulgence for pumpkin lovers. Whether you're looking for a snack to pair with your morning coffee or a lunchbox treat, these cookies offer all the cozy fall flavors with little effort.
Ingredients
- 10 Tablespoons (142 g) unsalted butter
- 2 Tablespoons milk powder
- 1 1/4 cup oatmeal (106 g)
- 1/2 cup pumpkin (114 g), 65 grams after blotting
- 3/4 cup (150 g) brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup all purpose flour (98 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 ounces full fat cream cheese, softened
- 2 Tablespoons (28 g) unsalted butter, softened
- 1 cup (113 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the milk powder and continue cooking, stirring frequently. When the butter starts to brown, immediately turn off the heat. Add the oats and stir for 1-2 minutes to lightly toast them. Remove from heat and allow the mixture to cool.10 Tablespoons (142 g) unsalted butter, 2 Tablespoons milk powder, 1 1/4 cup oatmeal (106 g)
- Blot the Pumpkin: Place the 1/2 cup (114 g) of pumpkin purée onto a few layers of paper towels or a clean kitchen towel. Gently press down with more paper towels to absorb the excess moisture. Repeat this process until the pumpkin is drier and you have about 65 grams of pumpkin. Set aside.1/2 cup pumpkin (114 g), 65 grams after blotting
- Mix Wet Ingredients: In a large bowl, combine the cooled brown butter oat mixture, brown sugar, egg yolk, vanilla extract, cinnamon, pumpkin pie spice, and blotted pumpkin purée. Stir until smooth.3/4 cup (150 g) brown sugar, 1 egg yolk, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Combine Wet and Dry: Add the flour, baking soda, and salt. Lightly whisk the dry ingredients on top of the wet mixture to combine the baking soda and salt. Then, fold the dry ingredients into the wet until fully incorporated.3/4 cup all purpose flour (98 g), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Scoop: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a medium cookie scoop (I used a #40 cookie scoop which holds about 1.7 Tablespoons), portion the dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-11 minutes or until the cookies are lightly golden around the edges. Let them cool on the baking sheets for a few minutes before transferring to a wire rack.
- Melt the Cream Cheese: In a medium bowl, add the softened cream cheese and butter. Microwave for about 30 seconds, then stir until smooth. If needed, heat for an additional 15 seconds until the mixture is completely smooth.4 ounces full fat cream cheese, softened, 2 Tablespoons (28 g) unsalted butter, softened
- Add the Powdered Sugar: Stir in the powdered sugar and vanilla extract. Continue stirring until the glaze is smooth. If the glaze is too thick or not smooth enough, microwave in 15-second intervals.1 cup (113 g) powdered sugar, 1 teaspoon vanilla
- Glaze the Cookies: Once the cookies have cooled, drizzle or spread the cream cheese glaze over the tops. Store the cookies in the refrigerator and serve chilled.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Brown the Butter: Take the extra step to brown the butter—this adds a deep, nutty flavor. Be sure to watch the butter closely and stir frequently to avoid burning it.
- Blot the Pumpkin Puree Thoroughly: Eliminating excess moisture from the pumpkin is essential to avoid overly soft or cakey cookies. Thoroughly blot the puree with paper towels until it reaches the desired weight.
- Softened Cream Cheese & Butter: Ensure the cream cheese and butter are at room temperature before mixing to achieve smooth, lump-free frosting.
- Cool Cookies Completely Before Frosting: Let the cookies cool completely on a wire rack before frosting. If they’re still warm, the cream cheese frosting will melt and become runny.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 156mg | Fiber: 2g | Sugar: 17g
Nutrition information is automatically calculated, so should only be used as an approximation.
