Chewy Pumpkin Oatmeal Cookies with Vanilla Glaze
These chewy pumpkin oatmeal cookies are soft, warmly spiced, and perfectly balanced with a light vanilla glaze. Unlike traditional cakey pumpkin cookies, this recipe uses blotted pumpkin puree and rolled oats to create a chewy, bakery-style texture. The sweet glaze adds a finishing touch, making them ideal for cozy fall afternoons, holiday gatherings, or anytime you’re craving the comforting taste of pumpkin spice.
Ingredients
Cookies
- 0.5 cup unsalted butter melted
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 egg yolk
- 0.75 cup pumpkin puree blotted dry
- 1 cup all-purpose flour measured correctly, do not overfill
- 1 cup rolled oats
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon pumpkin pie spice
- 0.5 teaspoon baking soda
- 1 pinch salt
- 0.5 cup chocolate chips optional
Vanilla Glaze
- 3 tablespoons unsalted butter melted
- 1.5 cups powdered sugar
- 2-3 tablespoons milk to thin as needed
- 0.25 teaspoon vanilla extract
Instructions
Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Measure the pumpkin puree into a small bowl. Blot with paper towels several times to remove excess liquid.
- In a large bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Add the egg yolk and prepared pumpkin puree, then mix until combined.
- Add the dry mixture to the wet mixture and stir just until combined. Fold in chocolate chips if using.
- Scoop about 1.5 tablespoons of dough per cookie onto the baking sheets. Flatten slightly with the back of a spoon or piece of plastic wrap, as they will not spread much during baking.
- Bake for 12–14 minutes, until the cookies are set but still soft. Transfer carefully to a wire rack and let cool completely.
Vanilla Glaze
- Whisk together the melted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a pourable consistency.
- Dip or drizzle the cooled cookies with glaze, then allow them to set before serving.
Notes
- Blotting pumpkin puree is essential to avoid overly soft or cakey cookies.
- Measure flour correctly by spooning and leveling to prevent dry cookies.
- Cookies can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to 5 days.
- For longer storage, freeze without glaze and frost after thawing.