How to Make Pumpkin Oatmeal Cookies – Pumpkin Oatmeal Cookies is a delightful blend of seasonal flavors. And textures that melt in your mouth. This recipe features aromatic spices, oats, pecans, and a creamy pumpkin puree. Topped with a luscious spiced cream cheese icing. It’s a cookie. That brings together the essence of fall with every bite. Perfect for any occasion.
Get ready to experience the magic of fall. With these Pumpkin Oatmeal Cookies! Combining old-fashioned oats, rich pumpkin puree, and a homemade spice mix. This recipe is a seasonal delight. That will have your taste buds dancing. Topped with a creamy spiced cream cheese icing. These cookies are the perfect blend of chewy, spicy, and sweet. Whether you’re looking for a cozy treat. Or a festive dessert. These cookies are sure to become. A favorite in your household.
What makes this Pumpkin Oatmeal Cookies truly special?
The first time I made these Pumpkin Oatmeal Cookies. It was a chilly autumn afternoon. And the leaves were painting the ground. In hues of gold and red. My husband. Who’s not typically a dessert lover. Happened to wander into the kitchen. Drawn by the irresistible aroma. Wafting through the house. Our little one. With a mischievous grin. Peeked over the counter. Eagerly awaiting the moment. She could taste the freshly baked goodies. As we all sat down together. Each bite of the cookie. Brought a cozy warmth. That made us all fall in love. With the season just a little bit more. These cookies have now become. A cherished tradition in our family. Bringing us closer. With every batch.
What You Need To Make This Pumpkin Oatmeal Cookies Recipe?
Cinnamon, Nutmeg, Cloves, Ginger, Allspice: These spices create a warm, aromatic blend. That screams fall. You can adjust the quantities to suit your taste. If you prefer a spicier kick.
Old-fashioned Whole Rolled Oats: For that perfect chewy texture. Opt for whole rolled oats. They hold their shape better than quick oats. Giving you a cookie. That’s satisfyingly hearty.
All-purpose Flour: A kitchen staple. That provides the structure needed for these cookies. If you’re aiming for a gluten-free version. Consider using a 1:1 gluten-free baking flour.
Chopped Pecans: These nuts add a crunchy texture. And nutty flavor. Elevating the cookies. To a gourmet level. Feel free to substitute with walnuts. Or almonds if you prefer.
Baking Soda: This is crucial. For giving the cookies their rise. And soft texture. Make sure it’s fresh. For the best results.
Salt: A pinch of salt enhances the sweetness. And balances the flavors. Making every bite perfect.
Unsalted Butter: Softened butter helps achieve a creamy consistency. Using unsalted allows you to control the salt content in the recipe.
Granulated Sugar & Brown Sugar: The combination of these sugars. Provides a balance of sweetness. And depth of flavor. While brown sugar adds moisture. And a hint of molasses flavor.
Egg Yolk: Adding richness and structure. The egg yolk helps bind the ingredients. Without making the cookies cakey.
Molasses: A touch of molasses. Gives these cookies a unique depth of flavor. And enhances the chewiness.
Pure Vanilla Extract: Vanilla is essential. For enhancing all the other flavors. Go for pure extract. For the best taste.
Pumpkin Puree: Use pure pumpkin puree for these cookies. Not pumpkin pie filling. This is key to achieving that rich pumpkin flavor. And perfect cookie texture.
Powdered Sugar: Essential for the creamy icing. Providing sweetness. And smooth texture.
Cream Cheese: Adds tanginess and creaminess to the icing. Making it a perfect complement. To the spicy cookies.
Milk: Use just enough milk. To get the icing to a drippy consistency. That will coat the cookies beautifully.
Steps To Make Pumpkin Oatmeal Cookies:
Prep the Pumpkin:
Step 1: Start by prepping your pumpkin puree. Line a plate with paper towels. And spread the pumpkin on top. Let it sit for about 15 minutes. Or more while you start on the cookies. This step is crucial to remove excess moisture. Ensuring your cookies are chewy rather than cakey.
Step 2: Once you’re ready to use the pumpkin. Place some dry paper towels on top. And blot out as much moisture as possible. The pumpkin should be dry enough. To peel off the paper towels easily.
Make the Cookies:
Step 3: Preheat your oven to 350°F (175°C). And line your baking sheets. With parchment paper or silicone mats. This will prevent sticking. And make cleanup a breeze.
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Step 4: In a large bowl, whisk together all the spice mix ingredients: cinnamon, nutmeg, cloves, ginger, and allspice. Reserve one teaspoon of this mix. For your icing later on.
Step 5: To the remaining spices. Add your dry ingredients: oats, flour, pecans, baking soda, and salt. Give everything a good whisk. And set aside.
Step 6: In the bowl of a stand mixer fitted with the paddle attachment. Cream together the softened butter and sugars. On medium speed. Mix for about 2 minutes. Until the mixture is light and fluffy.
Step 7: Add in the egg yolk, vanilla extract, and molasses. Mixing until everything is well combined. Scrape down the sides of the bowl as needed. To ensure even mixing.
Step 8: Add the blotted pumpkin puree. And mix on low speed. Just until combined. Be careful not to overmix at this stage.
Step 9: Gradually add your dry ingredient mixture. To the wet ingredients. With the mixer on low speed. Mix until just combined. The dough will be thick and sticky.
Step 10: Use a 1 1/2 tablespoon cookie scoop. To portion the dough into balls. Place them on the prepared baking sheets. Leaving about 3 inches of space between each cookie.
Step 11: Gently press down on each dough ball. To slightly flatten them. This will help them spread nicely in the oven.
Step 12: Bake the cookies in the preheated oven for 11-13 minutes. Or until the edges are lightly browned. And the tops look set. If you find they’re not spreading by the 9-minute mark. Remove the baking sheet. And gently tap it on the counter a few times. This trick helps to initiate spreading.
Step 13: Once baked, remove the cookies from the oven. Let them cool completely on the baking sheets. This step is essential. To let them firm up.
Make the Spiced Cream Cheese Icing:
Step 14: While the cookies are cooling. Start preparing your icing. In a large mixing bowl, cream together the softened butter, cream cheese, powdered sugar, 2 tablespoons of milk, and the reserved spice mix.
Step 15: Mix until the icing is smooth. And creamy. You may need to add more milk. One tablespoon at a time. Until you reach a consistency. That drips off the cookies. Without needing to be spread.
Step 16: Once the cookies are completely cooled. Dip the tops into the icing. Allow any excess to drip off. Before placing them on a flat surface.
Step 17: Enjoy these cookies right away. Or let them sit for an hour or two. To allow the icing to set perfectly.
Tip:
For perfectly chewy Pumpkin Oatmeal Cookies. Make sure to blot your pumpkin puree well. The key to getting the right texture lies in removing as much moisture as possible. From the pumpkin puree. Simply spread the puree on paper towels. Let it sit. And then blot it thoroughly. This step ensures that your cookies stay dense and chewy. Rather than turning out cakey. Due to excess moisture. Also, chill the dough in the fridge. For about 15-20 minutes before baking. This helps the flavors meld together beautifully. And prevents the cookies. From spreading too much while baking.
Frequently Asked Questions:
Can I make these cookies gluten-free?
Yes. You can make these Pumpkin Oatmeal Cookies gluten-free! Simply replace the all-purpose flour. With a gluten-free flour blend. That’s suitable for baking. Make sure your oats are certified gluten-free as well. This way, everyone can enjoy these delicious treats. Even those with gluten sensitivities.
What if I don’t have all the spices?
If you don’t have all the spices listed. You can use a store-bought pumpkin pie spice mix instead. Just use 2 1/2 teaspoons of the spice mix. In place of the individual spices. And you’ll still get that wonderful fall flavor profile.
How should I store these cookies?
These cookies can be stored in an airtight container. At room temperature for up to 5 days. If you want to keep them fresh longer. Store them in the refrigerator. For up to a week. You can also freeze them. Icing and all, for up to 3 months. Just make sure to layer them. With parchment paper. To prevent sticking.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
How to Make Pumpkin Oatmeal Cookies
Ingredients
Spice Mix:
- 2 1/2 tsps cinnamon
- 1 tsp EACH ground nutmeg ground cloves
- 1/2 tsp EACH ground ginger allspice
Dry Ingredients:
- 2 1/2 c old-fashioned whole rolled oats
- 1 2/3 c all-purpose flour
- 1 c chopped pecans
- 1 tsp baking soda
- 1/2 tsp salt
Creaming Ingredients:
- 1 c unsalted butter softened to room temperature
- 1 c granulated sugar
- 3/4 c packed light or dark brown sugar
- 1 egg yolk only
- 2 tbsps molasses unsulfured
- 2 tsps pure vanilla extract
- 1 c pumpkin puree
Spiced Cream Cheese Icing:
- 4 tbsps unsalted butter softened
- 1 1/4 c powdered sugar
- 2 oz cream cheese softened
- 1 tsp vanilla extract
- 1 tsp reserved spices
- 2-4 tbsps milk plus more as needed
Instructions
- Prep the Pumpkin: Line a plate with paper towels. And spread the pumpkin puree on top. Let it sit for about 15 minutes. Then, blot out the moisture. Using more paper towels. This step is important. To ensure the cookies have the right chewy texture.
- Make the Cookie Dough: Preheat your oven to 350°F (175°C). And prepare your baking sheets. With parchment paper or silicone mats. In a large bowl. Whisk together the spice mix ingredients. Save 1 tsp of this mix for the icing later. Mix in the oats, flour, pecans, baking soda, and salt with the spices.
- Cream the Ingredients: In a stand mixer. Cream the softened butter and sugars together. Until light and fluffy. Add the egg yolk, vanilla, and molasses, mixing well. Next, add the blotted pumpkin puree. And mix just until combined. Slowly incorporate the dry ingredients. Into the wet ingredients. Until a dough forms.
- Shape and Bake: Use a cookie scoop. To form 1 1/2 tbsp-sized balls of dough. Place them on the baking sheets. Leaving space between each. Gently press down on each ball. To flatten slightly. Bake in the preheated oven for 11-13 minutes. Until the edges are golden brown. And the tops are set. Allow the cookies to cool completely on the sheets.
- Make the Icing: As the cookies cool. Prepare the icing. By mixing the softened butter, cream cheese, powdered sugar, milk, and reserved spices. Until smooth. Adjust the milk quantity. To achieve a drippy consistency. Dip the tops of cooled cookies. Into the icing. And let them set.
- Enjoy your delightful Pumpkin Oatmeal Cookies. Perfect for autumn gatherings. Or a cozy treat at home!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
