Name: Pumpkin Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ¾ cup unsalted butter, softened – Provides the cookies with a rich, buttery flavor and helps them stay soft.; 1 cup dark brown sugar, packed – Adds moisture and a deep caramel flavor to the cookies.; ½ cup granulated sugar – Balances the sweetness and adds a bit of crispiness to the edges.; 1 large egg, room temperature – Helps bind the ingredients together and gives the cookies structure.; 1 teaspoon vanilla extract – Enhances the flavor of the other ingredients.; 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling) – The star of the show, providing moisture and flavor.; 2 cups all-purpose flour – Forms the base of the cookie dough, giving it structure.; 1¼ cups old-fashioned oats – Adds texture and chewiness to the cookies.; 2 teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves to add warmth.; 1 teaspoon cornstarch – Keeps the cookies tender and soft.; 1 teaspoon baking soda – Helps the cookies rise and stay puffy.; ½ teaspoon baking powder – Adds additional leavening for a perfect texture.; ½ teaspoon fine sea salt – Balances the sweetness and enhances the overall flavor.; 1½ cups powdered sugar – Sweetens the icing and gives it a smooth texture.; 2 tablespoons whole milk – Provides the right consistency for the icing.; ¼ teaspoon vanilla extract – Adds a hint of vanilla flavor to the icing.

Ingredients

Scale

To make these cookies, you’ll need the following ingredients:

¾ cup unsalted butter, softened – Provides the cookies with a rich, buttery flavor and helps them stay soft.
1 cup dark brown sugar, packed – Adds moisture and a deep caramel flavor to the cookies.
½ cup granulated sugar – Balances the sweetness and adds a bit of crispiness to the edges.
1 large egg, room temperature – Helps bind the ingredients together and gives the cookies structure.
1 teaspoon vanilla extract – Enhances the flavor of the other ingredients.
1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling) – The star of the show, providing moisture and flavor.
2 cups all-purpose flour – Forms the base of the cookie dough, giving it structure.
1¼ cups old-fashioned oats – Adds texture and chewiness to the cookies.
2 teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves to add warmth.
1 teaspoon cornstarch – Keeps the cookies tender and soft.
1 teaspoon baking soda – Helps the cookies rise and stay puffy.
½ teaspoon baking powder – Adds additional leavening for a perfect texture.
½ teaspoon fine sea salt – Balances the sweetness and enhances the overall flavor.

For the Cookie Icing:

1½ cups powdered sugar – Sweetens the icing and gives it a smooth texture.
2 tablespoons whole milk – Provides the right consistency for the icing.
¼ teaspoon vanilla extract – Adds a hint of vanilla flavor to the icing.

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Instructions

Preheat and Prepare Baking Sheets: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.

Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer, cream together the softened butter, dark brown sugar, and granulated sugar for 2-3 minutes, or until the mixture is light and fluffy.

Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. Then, mix in the pumpkin puree until fully incorporated.

Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, old-fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder, and fine sea salt.

Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined, being careful not to overmix the dough.

Scoop and Arrange Dough: Use a cookie scoop (about 1½ tablespoons) to portion out the dough onto the prepared baking sheets, placing each cookie about 2 inches apart to allow for spreading.

Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes, or until they are puffed up and no longer glossy on top. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Icing: While the cookies are cooling, whisk together the powdered sugar, whole milk, and vanilla extract in a small bowl until smooth.

Ice the Cookies: Once the cookies are completely cool, dip the tops in the icing or drizzle it over them using a spoon. Allow the cookies to set on the wire rack for 10 minutes so the icing can harden slightly.

Notes

Arrange the cookies on a beautiful platter lined with a linen napkin. Pair them with a hot cup of tea, coffee, or warm apple cider for a cozy fall treat. For added elegance, drizzle additional icing in a zigzag pattern or sprinkle with a dash of cinnamon.

Author: Jessica
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert