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 with a cinnamon icing drizzle.
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.
