Cookies recipe

Best Pumpkin Oatmeal Cookies Recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: Francesca Zani

Fall is simply the best – the days are cozier, the crisp air is scented with chimney smoke, and the streets are lined with red and orange leaves. But perhaps the best part of fall is that it’s pumpkin treat season. We’re not just talking pumpkin spice lattes and homemade pumpkin pie. We’re talking pumpkin spice cupcakes and pumpkin cheesecake rolls. Oh, and Pumpkin Chocolate Chip Cookies and Edible Pumpkin Cookie Dough, too. [Insert head-exploding emoji here.] It’s a godsend for pumpkin desserts! Now there’s a new kid on the scene, pumpkin oatmeal cookies, which combine the best of oatmeal cookies with the delicious seasonality of pumpkin. Soft and chewy with a maple frosting that adds an autumnal touch, these pumpkin oatmeal cookies are perfect for filling your cookie jar this fall.

If you’re allergic or just don’t like nuts, substitute golden raisins, they’ll add even more chewiness!

Use your canned pumpkin leftovers for one of the treats listed above, or if you want a break from the sugar, try our Pumpkin Oatmeal, Healthy Pumpkin Muffins or Energy Balls. pumpkin.

For a healthy version of the cookie, skip the frosting.

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Yields:

16

Preparation time:

0

hours

ten

minutes

Total time:

1

hour

ten

minutes

Cookies

1 ea.

(120 g.) all-purpose flour

1 1/2 tsp.

pumpkin pie spice

1/2 tsp.

(1 stick; 115 g.) unsalted butter, softened

1/2 tsp.

(105 g.) packed light brown sugar

1/3 tsp.

canned pumpkin puree

1 1/2 tsp.

(135 g.) rolled oats

1/2 tsp.

(55 g.) chopped pecans

icing

3/4 tsp.

(85 g.) powdered sugar

Pinch of pumpkin pie spice

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Cookies

  1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in rolled oats and pecans. Cover and refrigerate until cold, about 30 minutes.
  3. Scoop out 16 balls of dough (1/4 cup) and arrange them 2 inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

icing

  1. In a small bowl, whisk together powdered sugar, maple syrup and pumpkin pie spice. Add water, 1 teaspoon at a time, until the frosting is thick but pourable.
  2. Pour frosting over cooled cookies. Let stand until frosting sets, about 15 minutes.

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pumpkin oatmeal cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: Francesca Zani

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