Pumpkin Oatmeal Cookies Recipe: A Perfect Blend of Fall Flavors
Soft and sweet pumpkin oatmeal cookies flavored with orange zest, pumpkin spice, and ground cinnamon and topped with an orange glaze. The perfect cookie for fall!
Get ready for the ultimate fall indulgence with these Pumpkin Oatmeal Cookies. These soft, spiced treats are perfect for fall season!
As the leaves turn to shades of red and gold and the air becomes crisp, these Pumpkin Oatmeal Cookies are the perfect way to embrace the season. These soft, spiced cookies are perfect for the cozy flavors of fall.
These treats are a delightful fusion of all things autumn. So, why wait? Whip up a batch of these delectable cookies and savor the magic of autumn with every bite. Whether enjoyed with a cup of hot apple cider or as an after-dinner treat, these Pumpkin Oatmeal Cookies will make your fall days even sweeter.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin puree can be used in this recipe. Simply cook and puree the pumpkin until smooth. Just ensure it’s not too watery to maintain the cookie’s consistency.
How do I store Pumpkin Oatmeal Cookies?
Store your cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a single layer and then transfer to a zip-top bag, keeping them in the freezer for up to 3 months.
Are there any variations of Pumpkin Oatmeal Cookies I can try?
Absolutely! You can customize your Pumpkin Oatmeal Cookies by adding ingredients like dried cranberries, white chocolate chips, chopped pecans, or even a drizzle of cream cheese icing for a unique twist on the classic recipe. Get creative and make them your own!
How do I achieve a soft and chewy texture in my cookies?
To ensure your cookies are soft and chewy, avoid overbaking. Bake just until the edges are set but the centers are still slightly soft. Also, let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Let’s dig into this mouthwatering recipe that will leave your kitchen smelling like a pumpkin-spiced wonderland.
Pumpkin Oatmeal Cookies Recipe
Ingredients You’ll Need
- 1 1⁄4 cup all-purpose flour
- 1 1⁄4 cup rolled oats
- 1 teaspon pumpkin spice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter (or vegan butter), softened to room temperature
- 3⁄4 cup brown sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup + 1 tablespoon pumpkin puree, at room temperature
- zest of 1 orange
Orange Glaze
- 3⁄4 cup powdered sugar 1 teaspoon vanilla
- 1 teaspoon maple syrup
- 1 tablespoon orange juice
Yields 16 cookies
Prep Time 25 minutes | Chilling Time 1 hour | Baking Time 12-15 minutes
How to Make Pumpkin Oatmeal Cookies with Orange Glaze
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
- In a different bowl, combine all the dry ingredients (oats, flour, spices, baking powder and baking soda, salt, and orange zest).
- Add the dry ingredients with the pumpkin mixture and stir to combine.
- Refrigerate the dough for one to two hours. This will improve its texture and flavors, so don’t skip this step.
- When you’re ready to bake, preheat the oven to 350F.
- Scoop the dough using a 1 1/2 tablespoon ice cream scoop and lightly flatten the top of each cookie.
- Bake for 12 to 15 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
- To make the orange glaze, you just need to mix all the ingredients until well combined. Then, once the cookies are chilling in the cooling rack, drizzle them with the orange glaze.
Tips
- Store these cookies in a sealed bag at room temperature for up to 3 days or in the fridge for up to 5 days.
- To make these cookies vegan, you can easily replace 1:1 regular butter with vegan butter.
Check out how we made this fall cookie recipe:
Be sure to pin this for later!
Pumpkin Oatmeal Cookies
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or vegan butter, softened to room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon pumpkin puree at room temperature
- zest of 1 orange
Orange Glaze
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon maple syrup
- 1 tablespoon orange juice
Instructions
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
- In a different bowl, combine all the dry ingredients (oats, flour, spices, baking powder and baking soda, salt, and orange zest).
- Add the dry ingredients with the pumpkin mixture and stir to combine.
- Refrigerate the dough for one to two hours. This will improve its texture and flavors, so don’t skip this step.
- When you’re ready to bake, preheat the oven to 350F.
- Scoop the dough using a 1 1/2 tablespoon ice cream scoop and lightly flatten the top of each cookie.
- Bake for 12 to 15 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
- To make the orange glaze, you just need to mix all the ingredients until well combined. Then, once the cookies are chilling in the cooling rack, drizzle them with the orange glaze.
Notes
- Store these cookies in a sealed bag at room temperature for up to 3 days or in the fridge for up to 5 days.
- To make these cookies vegan, you can easily replace 1:1 regular butter with vegan butter.
Nutrition
Nutrition facts are provided as a courtesy.
Try these other great fall cookie recipes!
Oatmeal Cranberry Cookies
No Bake Chocolate Peanut Butter Oatmeal Cookies
