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Pumpkin Oatmeal Cookies Recipe

Pumpkin Oatmeal Cookies Recipe
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★★★★★

4.8 from 16 reviews

These Pumpkin Oatmeal Cookies combine the warm flavors of pumpkin and spices with the hearty texture of oats. Soft, chewy, and topped with a spiced vanilla icing, they are perfect for autumn or anytime you crave a comforting, flavorful treat.

Ingredients

Scale

For the Cookies

  • 1 cup (260 g) canned pumpkin puree
  • 2 cups (240 g) all purpose flour
  • 1 cup (80 g) quick cooking or old fashioned oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, cold and sliced
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg yolk
  • 2 tablespoons (30 ml) molasses
  • 2 teaspoons (10 ml) vanilla extract

For the Spiced Vanilla Icing

  • 1½ cup (180 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon or pumpkin spice
  • 2 – 3 tablespoons (30 – 45 ml) milk, as needed

Instructions

  1. Prepare the Pumpkin Puree: Line a medium bowl with two layers of paper towels. Measure 1 cup (260 g) canned pumpkin puree onto the paper towels and let it sit for 5-10 minutes to absorb excess moisture. Gently squeeze the paper towels to remove additional moisture. The pumpkin puree should reduce to about ¾ cup (195 g).
  2. Mix Dry Ingredients: In another bowl, whisk together the flour, oats, baking soda, ground cinnamon, pumpkin spice, and salt until combined. Set aside.
  3. Soften Butter and Cream Sugars: Heat sliced cold butter in a microwave-safe bowl for 30 seconds until partially softened but still mostly solid. Transfer to a large mixing bowl fitted with a paddle attachment. Add light brown sugar and granulated sugar. Mix on medium speed for 2-3 minutes until well combined.
  4. Add Wet Ingredients: On low speed, cream in the blotted pumpkin puree, egg yolk, molasses, and vanilla extract until smooth and fully incorporated.
  5. Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until combined to prevent overmixing.
  6. Chill the Dough: Cover the cookie dough and refrigerate for 30 minutes up to 2 hours. Longer chilling will result in chewier and softer cookies.
  7. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (177°C) at least 30 minutes before baking. Line a large baking sheet with parchment paper.
  8. Scoop Cookies: Using a medium cookie scoop (2 tablespoons/30 ml), place dough balls onto the baking sheet about 3 inches (8 cm) apart.
  9. Bake: Bake cookies at 350°F (177°C) for 10-12 minutes or until edges are set and lightly golden, with centers slightly puffed.
  10. Reshape Cookies: Remove from oven and, if needed, use a biscuit or cookie cutter slightly wider than the cookies to gently reshape the edges into a round shape.
  11. Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  12. Prepare Spiced Vanilla Icing: In a bowl, whisk together powdered sugar, vanilla extract, ground cinnamon or pumpkin spice, and milk until smooth. Add milk gradually until desired icing consistency is reached.
  13. Ice Cookies: Dip the top of each cooled cookie into the glaze, shake off excess, and return to the cooling rack to set. Allow icing to set for about 30 minutes before serving.

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • For variations, try using brown butter instead of cold butter or add nuts, chocolate chips, or white chocolate chips to the dough.
  • Ensure to blot the pumpkin puree well to avoid soggy cookies.
  • Chilling dough longer enhances chewiness and softness.
  • If you prefer a less sweet glaze, reduce powdered sugar accordingly.

Nutrition

Keywords: Oatmeal Pumpkin Cookies, Pumpkin Oat Cookies, pumpkin oatmeal cookies, Pumpkin Oatmeal Cookies Recipe

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