How To Make Pumpkin Oatmeal Cookies
Delicious pumpkin oatmeal cookies will have everyone going back for seconds. This easy recipe can be made quickly. I like to finish these delicious pumpkin cookies with a cinnamon icing drizzle.
These pumpkin oatmeal cookies are so soft and delicious with those great fall spice flavors we love. The cinnamon icing drizzle is the final touch that makes the cookie both delicious and adds a little sweet. This cookie recipe is perfect for fall.
Pumpkin Cookie Ingredients
- flour
- ground cinnamon
- ground nutmeg
- ground cloves
- baking powder
- baking soda
- salt
- butter
- pumpkin puree ( I use canned pumpkin)
- brown sugar
- sugar
- vanilla extract
- eggs
- oats
How to Make Oatmeal Pumpkin Cookies
I start with my dry ingredients. In a bowl I sift in the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
If you don’t have a sifter you can whisk the dry ingredients together to make sure there are no lumps.
In a mixer bowl, add your pumpkin puree, brown sugar, and sugar. Cream together at a medium speed for 3-4 minutes until smooth.
Add the vanilla and eggs and mix again until they are combined into the batter.
Then add the dry ingredients to the wet ingredients in the mixer and mix on low until combined.
Then add your oats to the mixture. Mix until just combined.
Scoop the cookie dough with a cookie scoop or use a teaspoon and scoop a heaping teaspoon onto a parchment paper lined baking sheet. Space them a few inches apart. These chewy cookies do not spread much.
Bake in your preheated oven and then let them sit on the cookie sheet for 3-5 minutes before moving to a wire rack to finish cooling.
Cinnamon Icing Drizzle
After the cookies have cooled completely you can drizzle with the cinnamon icing. You only need 3 ingredients for the icing: powdered sugar, ground cinnamon, and milk. Mix together and then I use a fork to drizzle the icing on top of the cooled cookies.
If you have leftovers, you can place them in an airtight container on the counter or in the refrigerator for up to 7 days. These pumpkin cookies have a great chewy texture and make a great autumn cookie.
Pumpkin Oatmeal Cookies
Equipment
- mixer
- baking sheet
Ingredients
- 2½ cups all purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup butter softened
- ½ cup pumpkin puree I use canned pumpkin
- 1¼ cup brown sugar I use dark brown but you can use light
- ¼ cup sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 3 cups oats
Cinnamon Icing Drizzle
- ½ cup powdered sugar
- ⅛ tsp ground cinnamon
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F.
- In a large bowl sift your dry ingredients: flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. If you don't have a sifter you can use a whisk with the dry ingredients.
- In your mixer bowl add the butter, pumpkin, brown sugar, and sugar. Cream them together for 2-3 minutes.
- Add the eggs and mix them in. Then add the vanilla and mix it in.
- Add the dry ingredients to the mixer while on low speed.
- Then add the oats. Mix on low to combine.
- Line your baking sheet with parchment paper. Scoop a heaping teaspoon of the cookie dough onto the cookie sheet. Space 1-2 inches a part.
- Bake for 12-14 minutes. Remove and allow to cool 5 minutes on baking sheet before moving to a wire rack to finish cooling.
Cinnamon Icing
- In a small bowl, add the powdered sugar, cinnamon, and milk. I like to mix it together with a fork.
- Then drizzle the icing with the fork over the cooled cookies.
