Description
These Pumpkin Oatmeal Cookies combine the comforting flavors of pumpkin, warm spices, and hearty oats into a soft, chewy treat perfect for fall or any time you crave a seasonal delight. Topped with a lightly sweetened glaze that blends powdered sugar, maple syrup, and pumpkin pie spice, these cookies are both delicious and visually appealing.
Ingredients
Scale
Cookie Ingredients
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 cup white sugar
- 1 can (15-ounce) pumpkin puree (NOT pumpkin pie filling)
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup quick cooking oats
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees F to ensure it’s at the right temperature when the cookies are ready to go in.
- Beat the Butter and Sugars: In a medium bowl, beat the softened butter with the brown sugar and white sugar until the mixture is creamy and smooth.
- Add Pumpkin and Egg: Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until fully combined, scraping the sides and bottom of the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined without overmixing.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Scoop the Dough: Use a medium cookie scoop to portion the cookie dough onto the baking sheet, spacing each dough ball 2-3 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 11-14 minutes, or until the edges are golden and the cookies have set.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: While the cookies cool, whisk together powdered sugar, milk, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies using a fork or spoon, then allow the glaze to set before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Allow butter and egg to come to room temperature before mixing for best texture.
- Make sure not to overmix the dough to keep cookies soft and tender.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- The glaze adds sweetness and moisture but can be omitted for a less sweet cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, oatmeal cookies, fall desserts, pumpkin spice, glazed cookies, easy cookie recipe
