Pumpkin Oatmeal Cookies
Moist and chewy, Pumpkin Oatmeal Cookies are a delightful blend of warm spices and the comforting taste of pumpkin, perfect for any autumn gathering.
Ingredients
Dry Ingredients
- 2.5 teaspoons cinnamon Ground
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 0.5 teaspoon ground ginger
- 0.5 teaspoon allspice
- 2.5 cups old-fashioned whole rolled oats
- 1.67 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.75 cup packed light or dark brown sugar
- 1 large egg yolk
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
Icing Ingredients
- 4 tablespoons unsalted butter, softened
- 1.25 cups powdered sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract for icing
- 2-4 tablespoons milk plus more as needed for icing
- 1 teaspoon reserved spices from the dry ingredient mix
Optional Add-ins
- 1 cup chopped pecans optional
Instructions
Preparation
- Prepare the pumpkin puree by placing it on paper towels for about 15 minutes to absorb excess moisture.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, combine the spices with the rolled oats, all-purpose flour, chopped pecans, baking soda, and salt. Set this dry mixture aside.
Mixing
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add in the egg yolk, molasses, and vanilla extract, mixing until fully incorporated.
- Fold in the pumpkin puree evenly into the mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Baking
- Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 11-13 minutes until the edges are slightly browned.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Icing
- In a mixing bowl, combine softened butter, cream cheese, powdered sugar, milk, and reserved spices. Beat until smooth.
- If thick, add more milk one tablespoon at a time until desired consistency is achieved.
- Once cookies are cool, dip the tops in the icing or spread it over each cookie.
- Let the icing set before serving.
Notes
For variation, consider adding chocolate chips, dried fruits, or using gluten-free flour for a gluten-free version. Ensure to chill sticky dough for easier handling.