Pumpkin Oatmeal Cookies
Warm, comforting pumpkin oatmeal cookies, loaded with spices and perfect for fall gatherings.
Ingredients
Spices
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Dry Ingredients
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional) Use if desired
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 each egg yolk only
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree prepared
Icing
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon reserved spices (from the spice mix)
- 2-4 tablespoons milk plus more as needed
Instructions
Preparation
- Prep the pumpkin by taking 1 cup of pumpkin puree and placing it on layers of paper towels. Let it sit for 15 minutes to absorb excess moisture.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, whisk the spices: cinnamon, nutmeg, cloves, ginger, and allspice. Set aside 1 teaspoon for the icing.
Mixing Dry Ingredients
- Add the oats, flour, pecans (if using), baking soda, and salt to the mixing bowl and combine well.
Combining Wet Ingredients
- In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar for about 2 minutes.
- Add the egg yolk, molasses, and vanilla. Mix until combined.
- Incorporate the blotted pumpkin puree into the wet mixture.
Final Mixing
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Drop rounded balls of dough onto the prepared baking sheets and flatten slightly.
Baking
- Bake cookies for 11-13 minutes until edges are light golden brown. Let cool before transferring to a wire rack.
Icing
- Combine butter, cream cheese, powdered sugar, 2 tablespoons of milk, and reserved spices for the icing. Mix until smooth.
- Dip the tops of cooled cookies into the icing and let set before serving.
Notes
For the best flavor, use fresh ground spices. Don't overmix the dough. They are best enjoyed fresh out of the oven.