Pumpkin Oatmeal Cookies
Happy Tuesday! I am here again with another great fall recipe for you! Today, we are making pumpkin oatmeal cookies. These are so yummy, and versatile. The great thing about this recipe, is that you can mix in whatever extras you want to make these even better, the base recipe still stays the same! For example: you could add pecans, chocolate chips, butterscotch chips, etc. If you choose to do any add ins, use 2.5 cups of oats instead of the 3 the recipe calls for, and add in a cup of whatever extras you might like. You seriously, can’t go wrong!
What you need:
For spice mix:
2.5 tsp of Cinnamon
1 tsp. ground Nutmeg
1 tsp. ground Cloves
1/2 tsp. ground Ginger
1/2 tsp. Allspice
For Dry Ingredients:
3 Cups of old-fashioned oats
1.5 cups of all purpose flour
1 tsp. of baking soda
1/2 tsp. salt
Creamed Ingredients
1 Cup of unsalted Butter (softened to room temp)
1 Cup granulated sugar
3/4 cup of light brown sugar
1 Egg yolk
2 Tbsp. molasses
2 tsp. vanilla extract
1 Cup of pumpkin puree (see instructions below)
Icing Ingredients:
4 Tbsp. unsalted butter, softened
1 1/4 Cup powdered sugar
2 oz. cream cheese, softened
1 tsp. vanilla extract
1 tsp. reserved spices (see instructions below)
2-4 Tbsp. milk
*Special Instruction*: For this recipe, before starting, you want to line a plate with paper towels. Measure out your 1 cup of pumpkin and spread it across paper towels and let sit for at least 15 minutes (longer is fine). This cookie is supposed to be chewy, think more of a no bake texture than a cakey texture. For this cookie to be the perfect texture, you will want to absorb extra liquid from the pumpkin, otherwise you will end up with a more cakey cookie, which, while delicious - is not what is intended for this recipe. Posting pics here of my pumpkin when I first put it on the plate vs. after the 15 mins so you can see the difference! Once it has sat for 15 mins, it falls straight off of the paper towels and makes it even easier to deal with!
See all of the liquid that came out? - that makes all of the difference in the texture of this cookie!! okay.. off my soap box about draining your pumpkin, moving on!
How to make Pumpkin Oatmeal Cookies:
Preheat oven to 350 degrees, line your baking sheet/s with parchment paper, and set aside
In a large bowl, combine your Cinnamon, nutmeg, cloves, ginger and allspice
3. Remove 1 tsp. of mixed spices and set aside to be used in icing later
4. To the remaining spice mix, add in the oats, flour, baking soda, and salt (all dry ingredients) and mix together - set aside
5. In a stand mixer, cream together the butter and sugars at medium speed until creamy (around 2 mins)
6. Add in egg yolk, vanilla, and molasses. Mix until combined - make sure to scrape down the sides of the bowl as needed to ensure all ingredients get fully incorporated.
7. Add in the pumpkin until just combined, and then with the mixer on low, slowly add the dry ingredient mix in and run until just combined.
8. Using a cookie scoop, scoop the dough and roll into balls. Once rolled into balls, place on the cookie sheet and push down the dough to flatten.
9. Bake for 11-13 minutes at 350 F until the edges are lightly brown and the tops are set. Remove cookies from oven and allow to cool.
10. While the cookies are cooling, make the icing (don’t make it too early or it will thicken). Add the softened butter, cream cheese, powdered sugar, 2 tbsp. Milk, and reserved spice mix to a mixing bowl. Mix until smooth. Add milk as needed so the icing will spread and drip off of the cookies without having to be manually spread.
11. Dip the tops of the cookies in the icing and transfer to a flat surface or cooling rack to set up
12. Enjoy! :)
This recipe makes around 3 dozen cookies, so make sure to enjoy with your friends/family and let me know what you think! :). Have a fantastic week!!