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Pumpkin Oatmeal Cookies Recipe

Pumpkin Oatmeal Cookies Recipe
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★★★★★

4.7 from 21 reviews

These Pumpkin Oatmeal Cookies are the perfect autumn treat, featuring a chewy texture from old-fashioned rolled oats and a rich pumpkin flavor infused with warm spices like cinnamon, nutmeg, and cloves. Topped with a spiced cream cheese icing, these cookies are delightful for breakfast, snacks, or dessert, combining seasonal goodness with comforting sweetness.

Ingredients

Scale

Spice Mix

  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice

Dry Ingredients

  • 2 1/2 cups old-fashioned whole rolled oats
  • 1 2/3 cups all-purpose flour
  • 1 cup chopped pecans (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Creaming Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 1 egg yolk
  • 2 tablespoons unsulfured molasses
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree

Spiced Cream Cheese Icing

  • 4 tablespoons unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon reserved spice mix
  • 2–4 tablespoons milk (plus more as needed)

Instructions

  1. Prepare Pumpkin: Line a plate with paper towels and spread 1 cup pumpkin puree on top. Let it sit for 15 minutes or longer to drain moisture. When ready, blot with dry paper towels to remove as much moisture as possible for the desired cookie texture.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  3. Mix Spice and Dry Ingredients: In a large bowl, whisk together the cinnamon, nutmeg, cloves, ginger, and allspice. Remove 1 teaspoon of this blend for the icing. To the remaining spice mix, whisk in the oats, flour, baking soda, salt, and chopped pecans if using. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar together at medium speed until light and fluffy, about 2 minutes.
  5. Add Egg Yolk, Vanilla, and Molasses: Mix in the egg yolk, vanilla extract, and molasses until fully combined, scraping down the sides as needed.
  6. Add Pumpkin Puree: Mix in the prepared pumpkin puree until just combined.
  7. Incorporate Dry Ingredients: With the mixer on low, slowly add the dry ingredients and mix until just combined, being careful not to overmix.
  8. Form Cookies: Using a 1 ½ tablespoon cookie scoop, scoop and roll dough into balls. Place on prepared baking sheets about 3 inches apart. Gently flatten each ball with your hand.
  9. Bake Cookies: Bake at 350°F for 11-13 minutes, or until edges are lightly browned and tops are set (about 12 minutes). If cookies are not spreading by 9 minutes, remove and bang the baking sheet on the counter 2-3 times, then return to oven to finish baking.
  10. Cool Cookies: Allow cookies to cool completely on the baking sheets before icing.
  11. Make Spiced Cream Cheese Icing: In a large bowl, cream together softened butter, cream cheese, powdered sugar, vanilla extract, reserved spice mix, and 2 tablespoons milk until smooth. Add more milk as needed to reach a consistency that drips when dipped.
  12. Ice Cookies: Dip the tops of each cooled cookie into the icing, then transfer to a flat surface to set. Serve and enjoy!

Notes

  • Moisture in pumpkin affects cookie texture: more moisture yields cakier cookies, less moisture results in denser, chewier cookies.
  • Chilling dough for 30 minutes before baking helps prevent excessive spreading.
  • Omit pecans if nut allergies or preference; texture and flavor will slightly change.
  • For gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • Butter can be substituted with coconut oil or margarine for dairy-free alternatives.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies in a single layer; keep up to 3 months. Thaw at room temperature or warm briefly before serving.
  • Add 1/2 cup chocolate chips or dried cranberries for variation.

Nutrition

Keywords: pumpkin oatmeal cookies, fall cookies, spiced cookies, autumn dessert, cream cheese icing cookies

Find it online: https://messykitchenmagic.com/pumpkin-oatmeal-cookies-recipe-3/