These soft and chewy pumpkin oatmeal cookies are made with brown butter and a sweet glaze for a truly delicious treat. If you love pumpkin, this dessert is a must-make!

pumpkin oatmeal cookies
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I love pumpkin desserts. These pumpkin chocolate chip cookies are a staple at my house and this vegan pumpkin dip disappears quickly at parties! But my new obsession? These brown butter oatmeal pumpkin cookies. They’re rich but not too sweet and the drizzle of glaze takes these soft and chewy cookies over the top. If you love pumpkin, these cookies are a must make.

Looking for more cookie ideas? Try my vegan ginger cookies or make a batch of these soft snickerdoodles!

Pumpkin Oatmeal Cookie ingredients

Pumpkin Oatmeal Cookie Ingredients

  • Butter– By browning the butter we add a deeper, toffee like flavor to these cookies.
  • All-purpose flour– Be sure not to pack the flour when measuring. Gently spoon it into a measuring cup and use a butter knife to level the cup.
  • Oats– You can use quick oats or old fashioned oats. Old fashioned oats will have a chewier texture.
  • Baking soda– This is necessary for lift and browning.
  • Pumpkin pie spice– This helps enhance the pumpkin flavor. See below to learn how to make your own pumpkin pie spice.
  • Cinnamon– This adds a warm, gentle spice.
  • Salt– A little salt brings out the sweetness of the cookies.
  • Brown sugar– You can use light or dark brown sugar.
  • Egg– This necessary to bind the cookies.
  • Pumpkin puree– Be sure to use plain pumpkin puree, not pumpkin pie filling.
  • Vanilla extract- This adds additional sweetness and flavor.

How to Make Pumpkin Pie Spice

I typically buy pre-made pumpkin pie spice, but you can make your own if you have a full spice rack in your kitchen! To make your own, combine:

  • 2 tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice

How to Make Pumpkin Oatmeal Cookies

Melt butter in a medium pan over medium low heat until browned. Browning the butter is simple, but you do need to keep a close eye on it to ensure it doesn’t burn. Heat a large skillet over medium low heat and melt the butter. As it starts to foam, whisk it frequently until you start to see brown bits on the bottom. It will also start to smell like toffee. After 3-4 minutes, remove it from heat and whisk until slightly cooked.

brown butter in a pan

In a large bowl, whisk together oats, flour, baking powder, salt, sugar, pumpkin spice.

flour and oats

Add egg, vanilla, pumpkin puree. Combine with an electric mixer until you get the dough texture.

oatmeal pumpkin cookie dough in a bowl

The batter will be more on the moist side. Take about 2 heaping tablespoons of dough, roll into balls, and place on a baking sheet lined with parchment paper. Gently press on each dough ball to flatten it.

cookies on a baking sheet

Bake at 350 F for 11-12 minutes. Cookies should be soft in the center.

cookies on a baking sheet

While cookies are baking, whisk together the ingredients for cookie glaze. Wait until cookies are cool to touch and drizzle each with glaze.

A green bowl on a table, with Spoon and Whisk with glaze

How to Store Leftover Cookies

I recommend letting the glaze set for at least 1 hour before stacking the cookies so they don’t stick together. Then, store the cookies in an airtight container at room temperature for up to 3 days. These cookies are best served fresh, but they do last for a few days.

pumpkin oatmeal cookies on a table with milk

More Pumpkin Recipes

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Oatmeal Pumpkin Cookies

Pumpkin Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian
Print Recipe

Description

These soft and chewy pumpkin oatmeal cookies are made with brown butter and a sweet glaze for a truly delicious treat. If you love pumpkin, this dessert is a must-make

Ingredients

Units Scale

For the cookies:

  • 7 oz unsalted butter
  • 1 1/4 cups all purpose flour
  • 1 cup oats (quick or old fashioned rolled oats)
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar, firmly packed
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt butter in a medium pan over medium low heat until browned. Set aside to cool.
  3. In a large bowl, whisk together oats, flour, baking powder, salt, sugar, pumpkin spice.
  4. Add cooled brown butter, egg, vanilla, pumpkin puree, and stir until combined. The batter will be sticky.
  5. Scoop tablespoon-sized balls of dough onto a baking sheet. Gently press on each dough ball to flatten it. The cookies will not spread much.
  6. Bake for 11-12 minutes. Cookies should be soft in the center.
  7. While the cookies are baking, whisk together the ingredients for cookie glaze. Wait until cookies are cool to touch and drizzle each with glaze.