Pumpkin Oatmeal Cookies
User Reviews
5
Pumpkin Oatmeal Cookies
Description
These Pumpkin Oatmeal Cookies blend oats and flour with baking soda and pumpkin pie spice to create a hearty base. The addition of brown sugar, softened salted butter, pumpkin puree, maple syrup, vanilla extract, and an egg yields a moist dough that bakes into soft cookies with golden edges. Their texture is chewy from the oats with a tender crumb.
The icing mixes confectioners sugar with pumpkin pie spice and water to lightly glaze the cookies, enhancing the pumpkin flavor and warm spice notes. Baking at 350°F until the edges are golden ensures even baking without excess spreading.
These cookies can be stored airtight on the counter for up to four days or refrigerated for longer freshness. Dough can be refrigerated or frozen ahead. Substitutions like gluten-free oats and flour make it adaptable for dietary needs. Letting eggs come to room temperature and properly softening butter improves mixing and texture.
Overall, the recipe yields a seasonal cookie well suited for autumn or whenever pumpkin flavor is desired, combining oatmeal's texture with a pumpkin-spiced sweetness and a complementary icing.
Ingredients
- 3 1/2 cups old fashioned oats 300 g
- 1 cup all-purpose flour 123 g
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup butter softened, salted
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg room temperature
Frosting
- 1 cup confectioners sugar 125 g
- 1 tablespoon pumpkin pie spice
- 3 teaspoons water
Instructions
- Preheat Oven: Preheat oven to 350 degrees F.
- Mix Dry Ingredients: Add flour, pumpkin pie spice, salt, and baking soda to a medium-sized bowl and mix well.
- Cream Butter and Sugar: Add brown sugar and butter to a large bowl and cream with a hand mixer for 1-2 minutes. Add maple syrup, pumpkin puree, vanilla extra, and the egg and mix together for another 1-2 minutes.
- Add Flour: Add flour 1/3 at a time to the butter and sugar and gently mix with a spatula. Once all of the flour is mixed in, add the oats and fold until all well incorporated.
- Add to Baking Trays: Add 2 tablespoon scoops of dough onto a parchment lined or cookie-liner baked baking tray. No need to keep a lot of space between because these cookies do not spread.
- Bake: Bake for 10 minutes and then rotate the baking sheets in the oven and bake for another 8-10 minutes until the edges are golden brown.
- Create Icing: While the cookies cool, add confectioner's sugar and pumpkin pie spice to a bowl. Whisk together and then add water and mix until well combined. Add more water (a teaspoon at a time) if you want a looser icing.
- Ice the Cookies: Once the cookies have cooled, add icing. Dip them, spread a layer on top, or drizzle, whatever you prefer.
- Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.
- Freeze baked cookies with or without icing for up to 3 months for longer storage.
- Dough can be refrigerated for 2 days or frozen for up to 3 months before baking.
- Use gluten-free oats and flour to make this recipe gluten-free if needed.
- Bring eggs to room temperature before mixing to improve dough consistency.
- To quickly soften butter, place a slice on a plate and cover with a warm, damp cloth or use a warm microwave-safe bowl over the butter plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 130mg | 5% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1718IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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