Pumpkin Oatmeal Cookies
User Reviews
5.0
9 reviews
Excellent
Pumpkin Oatmeal Cookies
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An oatmeal and pumpkin cookie that’s baked then topped with a sweet vanilla icing, they’re the perfect fall treat!
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Ingredients
Cookies
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup pumpkin puree
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1 ½ cups unbleached flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 1 cup rolled oats
- ¾ cups chopped pecans (divided)
Glaze
- 1 cup plus 2 TBS powdered sugar
- 2 TBS water
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Instructions
Cookies
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium sized mixing bowl, combine melted butter, sugar, and brown sugar and mix well using a fork.
- Add the pumpkin, egg yolk, and vanilla to the creamed mixture and beat with a hand mixer until well combined.
- Mix in the flour, baking soda, salt, cinnamon, and pumpkin pie spice until well combined and no dry spots remain.
- Last, fold the oats and 1/2 cup of the chopped pecans into the dough.
- Use a 2 tablespoon cookie scoop and place dough 2" apart on baking sheet, then press the dough down lightly and top with extra pecans.
- Bake for 18-20 minutes until the centers look set but the edges haven't started to brown yet.
- Remove from oven and let cool for 5 minutes on baking sheet before you put them on the cooling rack.
- Drizzle glaze over the top of the cookies. Let glaze set completely before serving.
Glaze
- While cookies cool, combine powdered sugar and water and mix until smooth. If the glaze is too thick to drizzle, add 1 tsp of water then mix again.
Notes
- Store cookies in an airtight container for up to five days then either toss or freeze.
- Freeze cookies after baked but before glazing (if you know you’re going to freeze them) in a freezer safe, airtight container. When you want to thaw, just remove from the freezer and allow to come to room temperature.
- Add an extra teaspoon of water at a time if the glaze is too thick. You want it to be thin enough to drizzle but not too thin so it doesn’t just run right off the cookies.
- Try dipping these in chocolate once cooled. If you’re a pumpkin and chocolate person, these are delicious with half dipped in chocolate.
- If you don't want nuts, replace the 1/2 cup of chopped pecans with another 1/2 cup of rolled oats.
- If you don't want to add extra pecans to the top of the cookies, you can just add the 1/2 cup of the chopped pecans to the batter and leave out the extra 1/4.
Nutrition Information
Show Details
Calories
207kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
99mg
(4%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
704IU
(14%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 99mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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