There’s something wonderfully cozy about baking pumpkin oatmeal cookies. As the leaves change color and the air turns crisp, these soft, chewy treats bring warmth and sweetness to your home. Infused with the comforting spices of fall, these cookies make the perfect accompaniment to your afternoon coffee or a delightful snack for any gathering. The combination of pumpkin puree, hearty oats, and spiced cream cheese icing makes each bite a little piece of autumn bliss.
Why We Love This Pumpkin Oatmeal Cookies Recipe
This pumpkin oatmeal cookie recipe stands out not only because of its unique flavor but also due to its delightful texture. The oats add chewiness while the pumpkin keeps them soft and moist. With a blend of spices, every bite is fragrant and flavorful, evoking the essence of the season. Plus, these cookies are simple to make, and you likely have most of the ingredients in your pantry already. They’re perfect for sharing with friends or enjoying as a special treat just for you.
Ingredients about Pumpkin Oatmeal Cookies Recipe
Spice Mix
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Dry Ingredients
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Creaming Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk only
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
Spiced Cream Cheese Icing
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon reserved spices (from spice mix)
- 2-4 tablespoons milk (plus more as needed)
How to Make Pumpkin Oatmeal Cookies Recipe Directions
To start your pumpkin oatmeal cookie adventure, prepare the pumpkin. Lay a plate with paper towels, spoon one cup of pumpkin puree on top, and let it sit for about 15 minutes. This step is crucial; it helps to soak up excess moisture, ensuring your cookies don’t turn out too soggy. Once done, use dry paper towels to blot the pumpkin. You’ll want it to appear drier and easier to handle.
Next, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven heats, line your baking sheets with parchment paper or silicone mats. Grab a large bowl and combine your spice mix ingredients—cinnamon, nutmeg, cloves, ginger, and allspice—whisk them together, and remember to set aside one teaspoon for later use in the icing.
In the same bowl, whisk in your dry ingredients: old-fashioned oats, all-purpose flour, pecans (if using), baking soda, and salt. This ensures all the flavors and textures meld together beautifully.
Now, it’s time to cream your ingredients. In a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Mix at medium speed for about two minutes, until the mixture becomes light and creamy. Next, add the egg yolk, molasses, and vanilla extract. Continue mixing until everything is just combined.
Incorporate your blotted pumpkin puree, mixing gently until you no longer see streaks of pumpkin, which ensures a uniform taste throughout. With the mixer on low speed, slowly add the dry mixture and mix until barely combined. Be careful not to overmix, as this can result in tough cookies.
Using a cookie scoop that holds about 1.5 tablespoons of dough, portion out your cookies onto the prepared baking sheet. Leave about three inches of space between the cookies to allow for spreading. As a final touch, gently press down on each ball to flatten slightly.
Bake your cookies for 11 to 13 minutes, until the edges are just browned and the tops look set. If your cookies seem hesitant to spread around the ninth minute, consider giving the baking sheet a gentle tap on the countertop to help them along. After baking, remove the cookies from the oven but leave them on the sheets to cool completely.
While your cookies cool, prepare the spiced cream cheese icing. In a separate mixing bowl, combine the softened butter, cream cheese, powdered sugar, two tablespoons of milk, and the reserved spice mix. Cream the mixture until smooth. If it’s too thick, gradually add more milk, one tablespoon at a time, until it reaches a pourable consistency.
Once cooled, dip the tops of your cookies into the spiced cream cheese icing. Place them on a flat surface to allow the icing to set. Then, enjoy the fruits of your labor!
How to Serve Pumpkin Oatmeal Cookies Recipe
Serving your pumpkin oatmeal cookies is all about the experience. Consider pairing them with a warm drink like spiced chai, apple cider, or a cozy latte for a comforting treat during chilly afternoons. For gatherings, place a plate of cookies in the center of the table for guests to help themselves. You can even add a festive flair by topping the cookies with a sprinkle of cinnamon or a few pecan pieces right after dipping them in icing.
If you’re feeling creative, serve the cookies alongside a small bowl of additional icing for those who want an extra layer of sweetness. These cookies also make a delightful addition to a dessert platter during holiday events or family gatherings, bringing smiles and warmth to every guest.
Expert Tips: Pumpkin Oatmeal Cookies Recipe
- Use Fresh Pumpkin: Choose canned pumpkin puree that is 100% pumpkin without additives for the best flavor. If you prefer fresh, cook your pumpkin, scoop it out, and puree it until smooth.
- Don’t Skip the Blotting: Always blot your pumpkin to avoid excess moisture, which can lead to softer cookies than desired.
- Mix Gently: When combining dry ingredients into wet, mix just until combined. Overmixing can make your cookies tough.
- Baking Sheet Prep: Using parchment paper or silicone mats ensures even baking and easy clean-up.
- Watch the Oven: Keep an eye on your cookies as they bake. Every oven is different, and baking times may vary slightly based on your specific oven performance.
- Customize the Icing: Feel free to try different flavors in your cream cheese icing by adding orange zest or maple syrup for a different twist.
How to Store Pumpkin Oatmeal Cookies Recipe
To keep your pumpkin oatmeal cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them longer, you can freeze the cookies. Place them in a single layer in a freezer-safe container or sealable plastic bag, separating layers with parchment paper. They will maintain their best quality in the freezer for about three months.
When ready to enjoy, just take out the desired amount and let them thaw at room temperature. For an extra treat, consider warming them slightly in the microwave or oven after thawing for that freshly-baked taste.
Variation of Pumpkin Oatmeal Cookies Recipe
There’s no limit to the variations you can create with this base pumpkin oatmeal cookie recipe:
- Add Chocolate Chips: For a sweet twist, fold in some semi-sweet or white chocolate chips after combining your wet and dry ingredients.
- Try Different Nuts: Swap the pecans for walnuts or even sunflower seeds for added crunch.
- Incorporate Dried Fruits: Add raisins, cranberries, or chopped dates into the dough for a chewy surprise in every bite.
- Change the Spices: Experiment with adding cardamom or pumpkin pie spice to give it an even deeper, more complex flavor profile.
- Make Them Healthier: Substitute half the flour with whole wheat flour and use a sugar substitute to reduce calories while maintaining the flavor.
FAQ
What are pumpkin oatmeal cookies?
Pumpkin oatmeal cookies are a flavorful treat made with pumpkin puree, oats, and warm spices. They have a chewy texture and are often topped with cream cheese icing for a delightful finish.
How do you make pumpkin oatmeal cookies?
To make pumpkin oatmeal cookies, you start by preparing the pumpkin, mixing the dry and wet ingredients, and then baking the dough scoops on a lined baking sheet. Finally, you top them with delicious cream cheese icing.
Can I use quick oats instead of old-fashioned oats for pumpkin oatmeal cookies?
It’s best to use old-fashioned rolled oats for the best texture. Quick oats may make the cookies softer and affect the chewiness you desire.
How do I store pumpkin oatmeal cookies?
Store your cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Let frozen cookies thaw at room temperature when you’re ready to enjoy.
Can I modify this pumpkin oatmeal cookies recipe?
Absolutely! You can customize this recipe by adding chocolate chips, nuts, or dried fruits, and experimenting with different spices to make it your own.
With this pumpkin oatmeal cookie recipe in hand, you’re all set to create these delightful treats that celebrate the flavors of fall. Dive in and enjoy baking!
Pumpkin Oatmeal Cookies
Ingredients
Spice Mix
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Dry Ingredients
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional) Add for extra crunch.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Creaming Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 each egg yolk only
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree Blot pumpkin to reduce moisture.
Spiced Cream Cheese Icing
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon reserved spices (from spice mix)
- 2-4 tablespoons milk (plus more as needed) Adjust for desired consistency.
Instructions
Preparation
- Prepare the pumpkin by spooning 1 cup of pumpkin puree onto a plate lined with paper towels and letting it sit for about 15 minutes to soak up excess moisture.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, combine the spice mix components and whisk together, reserving 1 teaspoon for the icing.
- Whisk in the dry ingredients until well combined.
Mixing
- In a stand mixer, cream the softened butter, granulated sugar, and brown sugar together at medium speed for about 2 minutes until light and creamy.
- Add the egg yolk, molasses, and vanilla extract, mixing until combined.
- Fold in the blotted pumpkin puree until uniform.
- Gradually mix in the dry ingredients until barely combined.
Baking
- Scoop out about 1.5 tablespoons of dough onto the prepared baking sheets, leaving 3 inches between each cookie.
- Flatten slightly with your hand and bake for 11 to 13 minutes until edges are browned.
- Remove cookies and let cool on the sheets.
Icing
- In a separate bowl, combine butter, cream cheese, powdered sugar, 2 tablespoons milk, and reserved spices, icing until smooth.
- Dip cooled cookies into icing and let set before serving.
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