Chewy Pumpkin Oatmeal Cookies with Vanilla Glaze Recipe

Introduction

These chewy pumpkin oatmeal cookies combine warm spices, hearty oats, and luscious pumpkin for a cozy treat. Topped with a smooth vanilla glaze, they’re perfect for fall or any time you want a comforting, sweet snack.

Ingredients

• 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)
• 3 tablespoons unsalted butter (melted) for glaze
• 1.5 cups powdered sugar for glaze
• 2-3 tablespoons milk (to thin glaze as needed)
• 0.25 teaspoon vanilla extract for glaze

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Measure the pumpkin puree into a small bowl and blot with paper towels several times to remove excess liquid.
3. Step 3: In a large bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt.
4. Step 4: 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, mixing until combined.
5. Step 5: Add the dry mixture to the wet mixture and stir just until combined. Fold in chocolate chips if using.
6. Step 6: Scoop about 1.5 tablespoons of dough per cookie onto the baking sheets. Flatten slightly with the back of a spoon or plastic wrap, as they will not spread much during baking.
7. Step 7: Bake for 12–14 minutes, until the cookies are set but still soft. Transfer carefully to a wire rack and let cool completely.
8. Step 8: For the vanilla glaze, whisk melted butter, powdered sugar, milk, and vanilla extract until smooth. Adjust milk to reach a pourable consistency.
9. Step 9: Dip or drizzle the cooled cookies with glaze, then allow it to set before serving.

Tips & Variations

• For extra chewiness, try adding a tablespoon of molasses or swapping half the all-purpose flour for whole wheat flour.
• Omit chocolate chips and add chopped nuts or dried cranberries for a different texture and flavor.
• If your pumpkin puree seems watery, blotting with paper towels is essential to avoid soggy dough.
• Use quick oats instead of rolled oats for a softer cookie.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. The vanilla glaze may soften over time. For longer storage, freeze cookies without glaze for up to 2 months, then glaze after thawing. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Just make sure to blot it well to remove excess moisture for the best cookie texture.

What if I don’t have pumpkin pie spice?

You can substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves. About 0.5 teaspoon cinnamon plus a pinch of each spice will work well.

Chewy Pumpkin Oatmeal Cookies with Vanilla Glaze Recipe

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★★★★★

4.8 from 63 reviews

These Chewy Pumpkin Oatmeal Cookies with Vanilla Glaze combine tender pumpkin puree, hearty oats, and warm spices into soft, flavorful cookies. Finished with a smooth vanilla glaze, they are perfect for an autumn treat or anytime you crave a cozy, sweet snack.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 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
• 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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
2. Prepare Pumpkin Puree: Measure the pumpkin puree into a small bowl and blot it several times with paper towels to remove excess liquid, ensuring the cookies have the right texture.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, ground cinnamon, pumpkin pie spice, baking soda, and a pinch of salt until evenly combined.
4. Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter with granulated sugar and brown sugar until smooth. Add the egg yolk and the blotted pumpkin puree, mixing until fully combined.
5. Combine Mixtures: Add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Fold in the chocolate chips if using, taking care not to overmix.
6. Portion and Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheets. Slightly flatten each cookie with the back of a spoon or plastic wrap, as they won’t spread much during baking.
7. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, until the cookies are set but still soft. Remove from oven and carefully transfer the cookies to a wire rack to cool completely.
8. Prepare Vanilla Glaze: Whisk melted butter, powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the milk quantity to achieve a pourable consistency for glazing.
9. Apply Glaze: Once the cookies have cooled, dip or drizzle them with the vanilla glaze. Allow the glaze to set before serving to enjoy perfect sweetness and texture.

Notes

• Blotting the pumpkin puree removes excess moisture, preventing soggy cookies.
• Do not overmix the dough once dry ingredients are added to maintain a chewy texture.
• Chocolate chips are optional but add a delicious contrast to the pumpkin flavor.
• The glaze should be thin enough to drizzle easily but thick enough to set nicely on the cookies.
• You can store cookies in an airtight container for up to 3 days or freeze the dough for later baking.

Keywords: pumpkin cookies, oatmeal cookies, chewy cookies, fall dessert, vanilla glaze, pumpkin spice cookies