These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with pumpkin goodness! Topped with a sweet cinnamon sugar icing, they are perfect for fall gatherings or a cozy night in.
Honestly, who can resist a cookie that tastes like autumn? I love to make these when the leaves start to change. They warm up the kitchen and my heart! 🍂
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for better control over your cookie’s salt level. If you need a dairy-free option, try coconut oil or vegan butter instead for a similar texture.
Pumpkin Puree: Canned pumpkin is super convenient, but you can use homemade puree if you have fresh pumpkins on hand. Just cook and mash them until smooth!
Flour: All-purpose flour gives the right texture, but you can swap in whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free version.
Oats: Old-fashioned rolled oats give the cookies a chewy texture. If you only have quick oats, they will work too but may change the consistency a bit.
How Do I Get the Perfect Cookie Texture?
Achieving the ideal cookie texture involves a few key steps. It’s all about the mixing and baking time.
- Make sure your butter is softened, not melted, to help create the right texture when creaming with sugars.
- Be careful not to over-mix the dough once you add the dry ingredients. Mixing just until combined ensures a tender cookie.
- Check your cookies around the 12-minute mark. They should look slightly underbaked when you take them out—they’ll continue to cook as they cool!
These small tips can really make a big difference in the final product, giving you delightful, soft cookies that everyone will love!
How to Make Pumpkin Oatmeal Cookies with Cinnamon Sugar Icing
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups old-fashioned rolled oats
For the Cinnamon Sugar Icing:
- 1 cup powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and around 15 minutes of baking time. Plus, you’ll want to let the cookies cool for about 30 minutes before icing. In total, plan for about 1 hour to get these cookies from your kitchen to your table!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This step makes clean-up a breeze!
2. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s nice and light and fluffy. This should take about 2-3 minutes. It’s like a fluffy cloud mixing with sweet joy!
3. Mix in the Egg and Pumpkin:
Add in the large egg, vanilla extract, and the pumpkin puree. Beat this mixture until well combined; it should look smooth and creamy. This is where the pumpkin magic begins!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, and ginger. This will give your cookies all the warm, spicy flavors you love.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Mix gently just until combined—don’t overdo it! You want a tender cookie, not a tough one.
6. Stir in the Oats:
Gently fold in the old-fashioned rolled oats. These will give your cookies that nice chewy texture we’re looking for. Make sure the oats are evenly distributed throughout!
7. Shape and Bake:
Drop heaping tablespoons of cookie dough onto the prepared baking sheet, placing them about 2 inches apart. Bake in your preheated oven for 12-15 minutes, or until the edges are set and the bottoms are just golden. Your kitchen will smell incredible!
8. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is key here!
9. Make the Cinnamon Sugar Icing:
While the cookies cool, whisk together the powdered sugar, ground cinnamon, vanilla extract, and just enough milk until it becomes smooth and drizzle-able. If it’s too thick, add a little more milk until you reach the right consistency.
10. Ice the Cookies:
Once cooled, use a spoon or piping bag to drizzle the cinnamon sugar icing over each cookie. Get creative and have fun with it! Let the icing set for about 15-20 minutes before digging in.
Enjoy these soft, moist oatmeal cookies with the cozy flavors of pumpkin and warm cinnamon-sugared icing! They’re perfect for sharing—or keeping all to yourself!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just cook down the pumpkin until soft, then mash it until smooth. Make sure to measure out one cup for the recipe!
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Most blends will work well, but make sure it contains xanthan gum or a similar binder for best results.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months!
Can I Freeze Unbaked Cookie Dough?
Yes! You can freeze the cookie dough by scooping it onto a baking sheet and freezing the dough balls until solid. Then transfer them to a freezer bag. You can bake them straight from the freezer, just add an extra minute or two to the baking time!
