These Pumpkin Oatmeal Cookies are soft and chewy, filled with warm pumpkin flavor and oats. Topped with a sweet cinnamon sugar icing, they are a cozy treat perfect for fall!
Honestly, who can resist a cookie that smells like a warm hug? I love enjoying these with a cup of tea, but let’s be real—I often eat them straight from the oven! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy and great for baking. You can also make your own by roasting and pureeing fresh pumpkin. Just make sure it’s smooth!
Oats: Old-fashioned rolled oats add a chewy texture. Quick oats can work too but may make the cookies softer. If gluten-free, use certified gluten-free oats.
Flour: All-purpose flour is perfect here, but you can substitute with whole wheat flour for extra fiber. Just note that it may adjust the flavor slightly.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives these cookies warmth. Feel free to tweak the spices based on your taste or leave out the cloves if you don’t have them.
Butter: Unsalted butter keeps it balanced, but if you’re in a pinch, margarine or coconut oil can be substituted. The texture might change a bit, but they’ll still taste good!
How Do I Make Sure My Cookies Are Chewy and Not Dry?
To get perfectly chewy cookies, pay attention to these steps:
- Don’t overmix the dough after adding the dry ingredients; mix just until combined.
- Measure your flour correctly—spoon it into the measuring cup and level it off. Too much flour can make cookies dry.
- Keep an eye on baking time. Cookies will continue to cook a bit on the pan after you take them out.
- Let them cool on the baking sheet for 5 minutes before moving them for the best texture.
Follow these tips, and you’ll end up with deliciously chewy Pumpkin Oatmeal Cookies every time! Enjoy! 🍪
How to Make Pumpkin Oatmeal Cookies with Cinnamon Sugar Icing
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (more if needed)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 12-15 minutes for baking. Don’t forget to set aside an extra 30 minutes for the icing to set. So, plan for about 1 hour total before you can dig in and enjoy these tasty cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures perfect baking. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Setting these ingredients aside now will make mixing everything later so much easier.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla:
Add the egg and vanilla extract to your butter and sugar mixture. Beat until everything is well combined. Make sure it looks nice and smooth!
5. Incorporate Pumpkin Puree:
Now, mix in the pumpkin puree until it’s fully incorporated into the batter. This will give your cookies that delicious pumpkin flavor and moist texture!
6. Combine Dry and Wet Ingredients:
Gradually stir the dry ingredients into the wet mixture. Mix until just combined—don’t overdo it! You want a nice dough, not a dry batter.
7. Scoop the Dough:
Use a spoon or a cookie scoop to drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread out as they bake.
8. Bake Your Cookies:
Pop the baking sheets into the oven and bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. They will firm up a bit as they cool.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hardest part—waiting for them to cool!
10. Make the Cinnamon Sugar Icing:
While the cookies are cooling, make the icing! In a small bowl, whisk together the powdered sugar, milk, cinnamon, and vanilla extract until the mixture is smooth and pourable. Adjust the milk as needed for your desired consistency.
11. Ice the Cookies:
Once the cookies are completely cool, spoon or drizzle the icing over the top of each cookie. Feel free to get creative with how you decorate them!
12. Let the Icing Set:
Allow the icing to set for about 30 minutes before you pile those delicious cookies onto a plate. This way, the icing will hold its shape better when you serve them.
Now, enjoy your soft, chewy Pumpkin Oatmeal Cookies with that delightful cinnamon sugar icing. Perfect for any occasion, or just a cozy treat for yourself! Happy baking! 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin to use in this recipe. Just make sure it’s smooth and well-drained to avoid extra moisture in your cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw before enjoying!
Can I Substitute the Butter for a Healthier Option?
Yes! You can replace the unsalted butter with coconut oil or a plant-based butter for a dairy-free version. Just note that the texture might slightly change, but they’ll still be delicious!
What Variations Can I Try?
Feel free to add chocolate chips or nuts for extra texture and flavor. You could also experiment with different spices, like cardamom or allspice, for a unique twist!