Made with pumpkin, spices, and oats, these soft and chewy pumpkin oatmeal cookies are so good you won’t be able to eat just one!
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The Best Pumpkin Oatmeal Cookies
There’s nothing like warm cookies straight out of the oven, and these pumpkin oatmeal ones are some of the best I’ve ever had! The perfect combination of soft and chewy, they are a pumpkin lover’s dream.
And did I mention they also have a salted caramel drizzle? Yummy!
Ready in just under an hour, these cookies are easy to make and a great recipe to try with little ones. Make them for yourself, or double the recipe to share with your family and friends! Here is everything you need to whip up your own batch.
Ingredients for The Best Pumpkin Oatmeal Cookies
Cookies
- 1 1/2 cups old-fashioned oats
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/3 cup pumpkin puree
Salted Caramel Drizzle
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 2 tablespoons caramel sauce (I used the Torani brand sauce)
- Pinch of sea salt
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Instructions for The Best Pumpkin Oatmeal Cookies
Preparing the Cookies
To begin, place the butter in a large microwave-safe mixing bowl. Heat it for about 30 seconds, or until the butter is partially melted. Stir and set aside to cool.
Next, in a separate bowl, stir together the oats, flour, baking powder, baking soda, salt, and pumpkin pie spice. Set the bowl of the dry ingredients aside. Then, whisk together the melted butter with both of the sugars. Add the vanilla and egg yolk to the sugar mixture. Then add the pumpkin puree and mix just until everything is combined.
Now, combine the wet and dry ingredients until the mixture forms a soft dough. Then, cover with plastic wrap and chill in the fridge for 30 minutes. Why chill the dough you may ask? This step helps to resolidify the melted butter and to keep your cookies from becoming runny and flat.
Making the Drizzle
While the dough chills, prepare your salted caramel drizzle. In a small bowl, whisk the powdered sugar, milk, and caramel sauce. And, if salty and sweet isn’t your thing, you can make the cookies without the drizzle too.
Baking the Cookies
Remove the dough from the fridge, and preheat the oven to 350℉. Then, prepare a baking sheet by lining it with parchment paper. Use a medium-sized cookie scoop to drop the dough onto the baking sheet.
*Note, these cookies will not spread while baking like normal cookies. If you want the traditional cookie shape, carefully press your dough with the bottom of a glass tumbler to lightly flatten it. I did press mine, but I have also made this recipe and not pressed the dough. They are delicious either way!
When ready, place the cookies in the oven and bake them for about 10 minutes. Then, remove them from the oven and cool for 5 minutes before transferring the cookies to a cooling rack. Finally, lightly drizzle the sauce over the cookies, top with a pinch of sea salt, and enjoy!
Place leftover cookies in an airtight container and store in the fridge to keep fresh.
I hope you love this recipe for the best soft and chewy pumpkin oatmeal cookies as much as I do. For even more tasty inspiration, be sure to check out some of my other favorite fall recipes, including pumpkin spice streusel muffins, apple fritter monkey bread, and hot spiced apple cider.
Enjoy!
Recipe for The Best Pumpkin Oatmeal Muffins
The Best Pumpkin Oatmeal Cookies
Ingredients
Cookies
- 1 ½ cups old-fashioned oats
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ teaspoon vanilla extract
- 1 egg yolk
- ⅓ cup pumpkin puree
Salted Caramel Drizzle
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 2 Tablespoons caramel sauce
- a Pinch sea salt
Instructions
- To begin, place butter in a large microwave-safe mixing bowl. Melt for about 30 seconds, or until partially melted. Stir and set aside to cool.
- In a separate bowl, stir together oats, flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Next, whisk together melted butter and both sugars. Then add vanilla and egg yolk to the sugar mixture. Add pumpkin puree and stir until just incorporated.
- Combine the wet and dry ingredients and stir lightly until mixed.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
- Remove dough from fridge and preheat oven to 350℉.
- Line a baking sheet with parchment paper and use a medium-sized cookie scoop to drop cookies onto the baking sheet. Carefully flatten cookies with the bottom of a glass tumbler (if desired).
- Bake for 10 minutes. Remove from oven and cool for 5 minutes before transfering cookies to a cooling rack. Drizzle with salted caramel frosting and enjoy!
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Jen these look amazing!!!
Awe…thanks so much, Kelly. They are so softy and yummy. Definitely one of the fall’s guilty pleasures.😉