Pumpkin Oatmeal Cookies
Soft and chewy pumpkin oatmeal cookies infused with warm spices and topped with spiced cream cheese icing, perfect for fall gatherings.
Ingredients
Spice Mix
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Dry Ingredients
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional) Add for extra crunch.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Creaming Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 each egg yolk only
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree Blot pumpkin to reduce moisture.
Spiced Cream Cheese Icing
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon reserved spices (from spice mix)
- 2-4 tablespoons milk (plus more as needed) Adjust for desired consistency.
Instructions
Preparation
- Prepare the pumpkin by spooning 1 cup of pumpkin puree onto a plate lined with paper towels and letting it sit for about 15 minutes to soak up excess moisture.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, combine the spice mix components and whisk together, reserving 1 teaspoon for the icing.
- Whisk in the dry ingredients until well combined.
Mixing
- In a stand mixer, cream the softened butter, granulated sugar, and brown sugar together at medium speed for about 2 minutes until light and creamy.
- Add the egg yolk, molasses, and vanilla extract, mixing until combined.
- Fold in the blotted pumpkin puree until uniform.
- Gradually mix in the dry ingredients until barely combined.
Baking
- Scoop out about 1.5 tablespoons of dough onto the prepared baking sheets, leaving 3 inches between each cookie.
- Flatten slightly with your hand and bake for 11 to 13 minutes until edges are browned.
- Remove cookies and let cool on the sheets.
Icing
- In a separate bowl, combine butter, cream cheese, powdered sugar, 2 tablespoons milk, and reserved spices, icing until smooth.
- Dip cooled cookies into icing and let set before serving.
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Notes
For variations, try adding chocolate chips, different nuts, or spices. Store cookies in an airtight container for up to a week, or freeze for longer storage.