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–+ servings
Bite missing from pumpkin oatmeal cookies.
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5 from 20 reviews

Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are slightly thick pumpkin cookies loaded with cinnamon. They are topped with a cream cheese glaze.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 18 pumpkin cookies
Calories: 287kcal
Author: Stephanie Rutherford

Ingredients

Pumpkin Cookies

  • 1 cup Unsalted butter melted
  • 1 1/4 cups Brown sugar light or dark packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 cup Pure pumpkin puree not pumpkin pie filling
  • 1 Egg yolk room temperature
  • 2 1/2 cups All-purpose flour
  • 1 1/2 cups Quick oats
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg

Cream Cheese Glaze

  • 2 oz Cream cheese room temperature
  • 1 TBSP Unsalted butter room temperature
  • 3/4 cup Powdered sugar sifted
  • 1 tsp Vanilla bean paste or extract
  • 1/3 cup Milk
US - Metric

Instructions

Pumpkin Cookies

  • Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
  • In a mixing bowl, mix flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Place pumpkin puree in a bowl. Use a paper towel to soak some of the liquid out.
    2 1/2 cups All-purpose flour, 1 1/2 cups Quick oats, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt, 2 tsp Ground cinnamon, 1 1/2 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
  • Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. Add in vanilla, pumpkin puree, and egg yolk. Mix until just combined.
    1 1/4 cups Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 cup Pure pumpkin puree, 1 Egg yolk, 1 cup Unsalted butter
  • Add in the dry ingredients. Mix until just combined.
  • Use a 2oz (2 Tablespoons) cookie scoop and scoop heaping cookie dough balls. Place 6 cookie dough balls per cookie sheet. Flatten the cookie dough balls slightly.
  • Bake for 14-16 minutes. The cookies are done baking when the edges are lightly golden brown. Let them sit on the cookie sheet for 5 minutes. Then, transfer to a cooling rack.

Cream Cheese Glaze

  • Using a hand mixer, beat the cream cheese and butter on high. Beat for 1 minute. Add in the sifted powdered sugar. Mix. It will be dry at first, then it will be smooth. Add in the vanilla.
    2 oz Cream cheese, 1 TBSP Unsalted butter, 3/4 cup Powdered sugar, 1 tsp Vanilla bean paste, 1/3 cup Milk
  • Add in the milk. Beat until a thin glaze forms. It should be thin enough to spread on the cookies. Place glaze in a squeeze bottle or piping bag. Drizzle glaze on top of cookies.

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out the egg yolk, cream cheese, and 1 TBSP of butter 2 hours before baking.

Nutrition

Calories: 287kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 190mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2515IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg