Pumpkin Oatmeal Cookies

There’s nothing that tastes more like fall than a batch of warm pumpkin oatmeal cookies fresh from the oven. These soft and chewy cookies are filled with cozy pumpkin spice flavor, hearty oats, and just the right amount of sweetness.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 185kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 cup butter salted and softened
1 cup brown sugar packed
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
1 Tbsp molasses
3/4 cup pumpkin puree
1 3/4 cups all purpose flour
2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 cups quick cooking oatmeal

Instructions

Preheat oven to 375 degrees F.
Spread pumpkin puree into a thin layer on a paper towel. Blot the top with another paper towel to remove moisture.
In the bowl of a stand mixer, with the paddle attachment, combine butter and sugars. Beat until light and fluffy, 2-3 minutes.
Add in egg yolk, molasses and vanilla extract Mix to combine.
Pour in pumpkin puree, stir to combine.
Add in dry ingredients, mix just until combined.
Scoop dough onto a parchment lined baking sheet.
Lightly flatten the cookies with your hand.
Bake for 10-12 minutes or until lightly golden brown around edges.
Allow cookies to cool on baking sheet for 5 minutes and then remove to a cooling rack and cool completely.
In a bowl combine powdered sugar, maple syrup and whipping cream to make a nice drizzling consistency.
Drizzle the tops of cooled cookies glaze and allow glaze to set up.

Notes

Blot the Pumpkin: Pumpkin puree adds extra moisture. For chewier cookies, lightly blot the puree with a paper towel before adding it to the dough. If you don't blot your pumpkin, your cookies will be cakey.
Don’t Overbake: These cookies will look slightly soft in the center when done—let them finish setting up on the baking sheet as they cool.
Add Mix-Ins: Try chocolate chips, dried cranberries, white chocolate chunks, or chopped pecans for extra flavor and texture.
Storage: Keep cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition