Iced Pumpkin Oatmeal Cookies
User Reviews
5
Iced Pumpkin Oatmeal Cookies
Description
Iced Pumpkin Oatmeal Cookies blend rolled oats and all-purpose flour with baking powder and baking soda for leavening, enhanced by spices such as cinnamon and nutmeg. Wet ingredients include melted unsalted butter, pumpkin puree, granulated sugar, molasses, vanilla extract, and eggs. The cookie dough is portioned into scoops and baked at 350°F for 10-12 minutes until they develop a rich golden-brown color.
After baking and cooling briefly on sheets, the cookies are typically transferred to a rack to cool completely before icing. The cinnamon icing is made by whisking powdered sugar with cinnamon, water, and vanilla extract, lending a sweet and spiced glaze that complements the pumpkin and oats well.
These cookies suit seasonal gatherings or everyday treats when the pumpkin flavor and oatmeal texture add comforting moistness and mild chew. The cinnamon icing adds a sweet finishing touch that balances the spices in the cookies. Nutrition estimates vary with ingredient choices and portion size.
Nutrition information is an estimate and will vary based on ingredients and serving sizes used.
Ingredients
- 2 1/2 cups rolled oats
- 2 1/3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup butter melted, unsalted
- 1/3 cup pumpkin puree
- 1 1/2 cups granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 egg
Cinnamon Icing Ingredients
- 2 cups powdered sugar
- 1 teaspoons cinnamon
- 4 Tablespoons water
- 1 1/2 teaspoons vanilla extract
Instructions
How to Make Pumpkin Oatmeal Cookies
- Preheat oven to 350°F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
- Stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium mixing bowl and set aside.
- In a separate large mixing bow, whisk together the butter, pumpkin puree, sugar, molasses, and vanilla.
- Add eggs one by one, whisking as you go, until batter is smooth.
- Slowly begin to add the oat mixture to your large mixing bowl, stirring until well combined.
- Using a medium cookie scoop, place balls of pumpkin oatmeal cookie batter onto your prepared baking sheets.
- Bake at 350 degrees for 10-12 minutes, rotating cookie sheets at the halfway mark. When the cookies are done they will start to turn a rich golden brown.
- Remove from oven and allow too cool on the baking sheet for about five minutes, then transfer to a wire cooling rack.
Icing Directions
- Whisk the powdered sugar, cinnamon, water and vanilla together in a small mixing bowl until you have a smooth glaze.
- Take each pumpkin oatmeal cookie and place face-down in the bowl of glaze, so that the top is coated. Flip right-side-up and place on the cooling rack again so the glaze can set.
- Repeat with each cookie. Finish cookies with a sprinkle of cinnamon.
Notes
- Nutrition values are approximate and depend on exact ingredients and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 151mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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