Pumpkin Oatmeal Cookies
User Reviews
5
Pumpkin Oatmeal Cookies
Description
This recipe mixes softened unsalted butter with brown and white sugars until creamy, then adds canned pumpkin puree (not pie filling), an egg, and vanilla extract. Dry ingredients including all-purpose flour, quick oats, ground cinnamon, nutmeg, baking soda, baking powder, and salt are combined separately and then mixed into the wet mix. The cookie dough is scooped onto a parchment-lined baking sheet and baked at 375 °F until golden around the edges but still moist inside.
Once cooled, a maple glaze made from powdered sugar, milk, maple syrup, pure vanilla extract, and pumpkin pie spice is whisked smooth and drizzled over the cookies, adding a sweet, spiced finish that enhances the pumpkin flavor. The oatmeal adds texture while the spices offer warmth typical of pumpkin desserts.
These cookies make a comforting treat during fall or whenever pumpkin flavors are desired. They store well if glazed after baking and cooled, maintaining softness and flavor. The glaze sets quickly and adds a pleasant sheen.
Ingredients
- 3/4 cup butter softened, unsalted
- 1 cup brown sugar packed
- 1 cup white sugar
- 1 can pumpkin puree NOT pumpkin pie filling, 15-ounce
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup oats quick cooking
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Maple glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, beat together the butter and both sugars until creamy.
- Next, add pumpkin puree, egg, and vanilla and beat until combined. Stop once to scrape the bottom and sides of the bowl.
- In another bowl mix together the flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients and stir until combined.
- Cover a baking sheet with parchment paper or lightly grease it with cooking spray.
- Use a medium cookie scoop to scoop the batter onto the prepared baking sheet at least 2-3 inches apart.
- Bake for 11-14 minutes, or until the edges are golden and the cookies are set.
- Once baked, cool the cookies on the baking sheet for 5 minutes, and after that transfer them to a wire rack to fully cool.
- Once the cookies are cool, make the glaze by whisking together all the glaze ingredients until smooth, and use a fork or spoon to drizzle it over the cookies.
- Let set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 152mg | 6% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 3011IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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