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Pumpkin Spice Oatmeal Cookies

Chewy Pumpkin Spice Oatmeal Cookies for Cozy Fall Days

Delight in these Chewy Pumpkin Spice Oatmeal Cookies, a must-bake treat bringing the cozy flavors of autumn.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Pumpkin Puree Use pure pumpkin puree.
  • 2 cups Whole Rolled Oats Do not use quick oats.
  • 1 cup Chopped Pecans Optional; substitute with more oats for nut-free.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 1/2 cups All-Purpose Flour Gluten-free 1-to-1 baking flour can be used.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 large Egg Yolk Prevents cookies from being too cakey.
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon Part of the spiced mix.
  • 1/2 teaspoon Nutmeg Part of the spiced mix.
  • 1/2 teaspoon Ginger Part of the spiced mix.
  • 1/4 teaspoon Cloves Part of the spiced mix.
  • 1 teaspoon Vanilla Extract Opt for high-quality extract.
  • 1/4 cup Unsulfured Molasses Do not substitute with blackstrap.
For the Icing
  • 1 cup Softened Butter Must be softened.
  • 8 oz Cream Cheese Ensure it's at room temperature.
  • 2 cups Powdered Sugar Sifted for texture.
  • 1 teaspoon Reserved Spices From the cookie dough.
  • 2 tablespoons Milk For spreading consistency.

Equipment

  • mixing bowls
  • Electric mixer
  • cookie scoop
  • baking sheets
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Place pumpkin puree on paper towels for 10 minutes to remove excess moisture.
  3. Combine all-purpose flour, oats, baking soda, and chosen spices in a bowl; whisk until well mixed.
  4. Cream together butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
  5. Mix in egg yolk, vanilla extract, molasses, and pumpkin puree until just combined.
  6. Gradually add the dry mixture to the wet mixture, stirring gently until dough comes together.
  7. Scoop dough onto the baking sheets, spacing about 2 inches apart and slightly flattening each mound.
  8. Bake for 11-13 minutes or until edges are golden brown. Cool on the baking sheet for a few minutes.
  9. Mix icing ingredients until smooth while cookies cool, then dip cookie tops into the icing.
  10. Allow icing to set on wire rack before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 15mgIron: 0.5mg

Notes

Serve with a cup of coffee for a cozy pairing. These cookies can also be frozen for up to 3 months.

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