What are some common problems when making pumpkin oatmeal cookies?

One of the most common issues is cakey cookies. This happens when the pumpkin puree isn’t blotted before mixing, leaving too much water in the dough. Another issue is cookies that spread too thin—usually because the butter was too warm or the dough wasn’t chilled briefly. Finally, bland flavor can occur if the spices aren’t measured properly. Always use fresh cinnamon and pumpkin pie spice for the best results.

What are the different variations of pumpkin oatmeal cookies?

Pumpkin oatmeal cookies are highly versatile. Popular variations include chocolate chip pumpkin oatmeal cookies, maple-glazed pumpkin oatmeal cookies, and nutty versions with pecans or walnuts. You can also add dried cranberries for a tart contrast, or turn them into sandwich cookies with cream cheese frosting. Another option is baking the dough into bars for an easy shareable dessert.

What are the nutritional facts for pumpkin oatmeal cookies?

Each cookie (without glaze) has about 160–180 calories, 24 grams of carbs, 2 grams of fiber, 13 grams of sugar, and 2 grams of protein. They’re a bit lighter than other fall cookies thanks to the pumpkin, which adds moisture and nutrients. Adding nuts or seeds can boost protein and healthy fats, while swapping flour for whole wheat can increase fiber.

How should pumpkin oatmeal cookies be stored?

Pumpkin oatmeal cookies stay fresh for 2 days at room temperature in an airtight container. For longer storage, refrigerate up to 1 week or freeze for 2 months. Always let cookies cool completely before storing to prevent excess moisture. To revive frozen cookies, warm them in a 300°F oven for a few minutes to restore their chewy texture.

Pumpkin Oatmeal Cookies – Amazing Fall Treat in 5 Easy Steps

Description

Chewy pumpkin oatmeal cookies topped with a nutty brown butter glaze. A cozy fall dessert packed with warm spices, oats, and pumpkin puree.

Ingredients

Scale

1 and 1/4 cups (285g) canned pumpkin puree

1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces

2 cups (170g) old-fashioned whole rolled oats

1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

1 cup (200g) granulated sugar

2/3 cup (133g) packed light or dark brown sugar

1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

Brown Butter Glaze:

1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces

1 and 1/2 cups (180g) confectioners’ sugar

3 Tablespoons (45ml) milk

1/4 teaspoon pure vanilla extract

Optional garnish: sprinkle of pumpkin pie spice

Cook Mode Prevent your screen from going dark

Instructions

1. Blot the pumpkin with paper towels until about 1 cup (225g) remains.

2. Brown the butter in a skillet until golden and nutty; divide for cookies and glaze.

3. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

4. Whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.

5. In another bowl, whisk browned butter, granulated sugar, and brown sugar. Add egg yolk, vanilla, and blotted pumpkin.

6. Slowly stir dry ingredients into wet until combined. Dough will be sticky.

7. Scoop dough (2 Tbsp each) onto baking sheets, 3 inches apart.

8. Bake 14–15 minutes until edges are lightly browned. Cool 10 minutes on sheet, then transfer to rack.

9. For glaze, whisk reserved brown butter, confectioners’ sugar, milk, and vanilla until smooth.

10. Dip tops of cookies into glaze, sprinkle pumpkin pie spice, and let set before storing.

Notes

Cookies stay fresh covered at room temperature for 2 days, refrigerated up to 1 week, or frozen for 2 months.

For variation, add chocolate chips, nuts, or dried cranberries.

Gluten-free option: use a 1:1 gluten-free flour substitute.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 13g
Sodium: 115mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg