Description
Warm spices dance through classic Pumpkin Oatmeal Cookies, blending autumn’s comforting flavors with wholesome ingredients. Crisp edges and chewy centers invite cozy moments that connect family and friends around seasonal sweetness you’ll savor.
Ingredients
Scale
Wet Ingredients:
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 1/4 cups old-fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Icing Ingredients:
- 1 1/2 cups (180 grams) powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
- Warm the oven to 375°F and prepare two baking sheets with parchment paper or silicone mats, ensuring easy cookie removal.
- Blend softened butter with dark brown and granulated sugars in a large mixing bowl, whipping until the mixture becomes light and airy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter-sugar blend, mixing thoroughly. Fold in pumpkin puree until the mixture is uniform.
- In a separate bowl, thoroughly combine flour, oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and sea salt using a whisk.
- Gently fold dry ingredients into the pumpkin mixture, stirring until just combined without overmixing the dough.
- Utilize a cookie scoop to distribute dough onto prepared baking sheets, spacing each portion approximately 2 inches apart to allow for expansion.
- Bake in the preheated oven for 9-11 minutes until cookies appear puffy and no longer glossy. Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Craft a smooth icing by whisking powdered sugar, whole milk, and vanilla extract in a small bowl until fully blended.
- Once cookies have completely cooled, either dip cookie tops into the icing or artfully drizzle using a spoon. Permit icing to set for 10 minutes until slightly hardened.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the same soft texture.
- Reduce sugar content by replacing half the granulated sugar with a natural sweetener like stevia for a lower-calorie option.
- Use non-dairy milk and vegan butter alternatives to transform these cookies into a completely plant-based treat that’s just as delicious.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 140
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg