How to Make Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies. Are the embodiment of cozy autumn vibes. Marrying the warmth of cinnamon, nutmeg, and cloves. With the heartiness of oats and pecans. The combination of creamy pumpkin puree and sweet molasses. Makes each bite chewy and rich. While the spiced cream cheese icing drizzled on top. Adds a tangy sweetness. That ties everything together. Perfect for fall gatherings. Or a simple afternoon snack. These cookies fill your home. With an inviting aroma. And offer a delightful treat. That captures the essence of the season. In every bite.
46 Servings
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
If you want to make these Pumpkin Oatmeal Cookies gluten-free. It's quite simple! Substitute the all-purpose flour. With a high-quality gluten-free flour blend. That you usually use for baking. Ensure the oats you're using are certified gluten-free. As cross-contamination can occur during processing. With these substitutions. You'll still achieve the chewy texture. And delicious flavor. That makes these cookies irresistible. This gluten-free version. Ensures that everyone. Even those with gluten sensitivities. Can enjoy the delightful taste of fall. Without any worries!