Pumpkin Oatmeal Cookies with Cream Cheese Frosting
These Pumpkin Oatmeal Cookies are soft, chewy, and packed with warm fall spices. Brown butter and toasted oats add rich, nutty depth, while blotted pumpkin keeps the texture perfectly tender—not cakey. Finished with a smooth cream cheese glaze, they’re an easy, cozy cookie recipe perfect for fall baking and holiday gatherings.
Servings: 18 cookies
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.
Notes
- Milk Powder: Boosts browning and enhances the caramelized flavor of the butter. You can omit it, but the cookies won’t have quite the same depth.
- Oatmeal: Adds chew and structure. Quick oats work for a softer texture. Avoid steel-cut oats.
- Pumpkin Purée: Provides moisture and classic fall flavor. Do not substitute pumpkin pie filling. Blotting is key to preventing cakey cookies.
- Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Weigh the flour: If you have a kitchen scale, use it! Too much flour is the fastest way to end up with dry or dense cookies.
- Don’t use pumpkin pie filling: It’s sweetened and spiced differently.
Nutrition
Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 147mg | Fiber: 2g | Sugar: 16g