Cozy Spiced Pumpkin Oatmeal Cookies
Warm and inviting pumpkin oatmeal cookies, perfectly spiced for fall. These soft, chewy treats are topped with a simple vanilla icing and are a delightful dessert for any occasion!
Equipment
- Paper Towels
- Medium Saucepan
- Large Bowl
- Food Processor
- Large Spatula or Wooden Spoon
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
For the Cookies
- 1 cup pure pumpkin puree not pie filling
- 1 1/4 cups unsalted butter
- 2 cups old-fashioned oats
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
For the Simple Vanilla Icing
- 2 cups sifted powdered sugar
- 3 tablespoons milk any kind works!
- 1/4 teaspoon vanilla extract
- A dash pumpkin pie spice or nutmeg optional, for extra warmth
Instructions
- Prepare the Pumpkin: Gently blot the pumpkin puree between several layers of paper towels to remove excess moisture until it feels quite dry. Set aside.
- Brown the Butter: In a medium saucepan, melt the butter over medium-low heat. Stir occasionally until it transforms into a beautiful amber color with lovely golden bits forming at the bottom (this usually takes 5-7 minutes). Be sure to watch it closely to avoid burning! Immediately pour the brown butter, including all the browned bits, into a large bowl and let it cool for about 20 minutes.
- Prep the Oats: While the butter cools, pulse the old-fashioned oats in a food processor until they're a mix of fine crumbs and some larger pieces. Set aside.
- Mix Wet Ingredients: Once the brown butter has cooled, whisk in both brown and granulated sugars, the egg yolk, and vanilla extract until everything is smoothly combined.
- Add Pumpkin: Scrape the dried pumpkin puree into your wet mixture and whisk until it's fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Fold It All Together: Add the dry flour mixture and your pulsed oats to the pumpkin mixture. Gently mix with a large spatula or wooden spoon until just combined. Remember, don't overmix!
- Chill & Scoop: Let the dough chill for 15-20 minutes to make it easier to work with. Line a large baking sheet with parchment paper. Scoop the dough into even balls (about 1.8-2 ounces each for 24 cookies) and place them on the lined sheet. Cover and refrigerate for at least 3 hours, or even overnight. This chilling step is key for fantastic flavor and texture!
- Bake Your Cookies: Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls 2-3 inches apart on a parchment-lined baking sheet. Bake for 10-11 minutes, or until the edges are lightly set but the centers still appear soft. Remove from the oven and let them cool completely on the baking sheet before icing.
- Whip Up the Icing: In a bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until you have a smooth, thick icing. If you like, stir in a sprinkle of pumpkin pie spice or nutmeg for an extra cozy touch.
- Ice Away! Once the cookies are entirely cool, dip the top of each cookie into the icing, allowing any excess to drip off. Place them on a wire rack to let the icing set, which should take about 20 minutes. Enjoy your delicious, autumn-spiced treats!
Notes
These cozy spiced pumpkin oatmeal cookies are perfect for autumn. The nutrition information per serving (1 cookie) is: Calories: 195 kcal, Total Carbs: 28g, Net Carbs: 26g, Fats: 10g, Protein: 3g.
