Pumpkin oatmeal cookies are the perfect treat to welcome the cozy, cool days of fall. With their delightful combination of warm spices and the comforting flavor of pumpkin, these cookies are an autumn favorite. They are soft, chewy, and can be enhanced with a creamy icing that takes them over the top. Whether enjoyed with a cup of coffee or shared with friends and family, these cookies make every moment a little sweeter.
Why We Love This Pumpkin Oatmeal Cookies Recipe
There’s just something magical about pumpkin oatmeal cookies that makes them irresistible. The warm spices, including cinnamon and nutmeg, create a comforting aroma that fills your kitchen, letting everyone know that something delicious is in the works. The oats add a lovely texture and a heartiness that sets these cookies apart from typical drop cookies. Additionally, the use of pumpkin not only adds incredible flavor but also moisture, making them perfectly soft and chewy. Plus, they are versatile; you can enjoy them plain or dress them up with a sweet icing. This recipe is a celebration of fall flavors in every bite.
Ingredients about Pumpkin Oatmeal Cookies
To make these delightful pumpkin oatmeal cookies, you’ll need the following ingredients:
List of ingredients with measurements
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk only
- 2 tablespoons unsulfured molasses
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (plus more as needed)
- Reserved spices from the spice mix
How to Make Pumpkin Oatmeal Cookies Directions
Making these pumpkin oatmeal cookies is a straightforward process that will have your kitchen smelling heavenly in no time. To start, you’ll want to prepare your pumpkin. Spoon 1 cup of pumpkin puree onto a plate lined with paper towels. Allow it to sit for about 15 minutes to absorb any excess moisture, then blot it dry with more paper towels.
Next, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
In a large bowl, whisk together the ingredients for the spice mix—cinnamon, nutmeg, cloves, ginger, and allspice. Make sure to reserve one teaspoon of this mixture for the icing later. After this, add the dry ingredients: the oats, flour, chopped pecans (if you’re using them), baking soda, and salt. Mix everything together until well combined.
Now, let’s create the cookie dough. In a stand mixer, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and creamy. This usually takes about 2-3 minutes. Next, add in the egg yolk, molasses, and vanilla extract, mixing until everything is nicely incorporated.
Once the wet ingredients are well-mixed, gradually fold in the blotted pumpkin puree. Make sure it’s not streaky, as you want that beautiful pumpkin flavor to be evenly distributed. Finally, add the dry mixture to the bowl and mix until just combined. Over-mixing can lead to tougher cookies, so be gentle.
Now it’s time to scoop out portions of the dough. Using a cookie scoop or a spoon, drop the dough onto your prepared sheets, leaving some space between each cookie as they will spread during baking. Pop the sheets into the oven and bake for 11 to 13 minutes or until the edges are just browned. Once baked, let the cookies cool completely on the sheets.
While your cookies are cooling, prepare the icing. In a medium bowl, mix together the softened butter, cream cheese, powdered sugar, the reserved spices, and milk. Stir until the mixture is smooth and has reached your desired consistency. You can adjust the milk as needed; if you want a thicker icing, use less, and vice versa for thinner icing.
Once the cookies are completely cool, dip them in the icing and set them aside. Allow the icing to set before enjoying your delicious pumpkin oatmeal cookies.
How to Serve Pumpkin Oatmeal Cookies
Serving pumpkin oatmeal cookies can be as simple or as creative as you like. These cookies are delightful on their own, but there are plenty of ways to elevate them.
Consider serving them with a cozy drink. A cup of hot apple cider or pumpkin spice latte complements the flavors of the cookies beautifully. If you’re hosting a gathering or a fall-themed party, these cookies can be a star attraction on your dessert table, surrounded by seasonal decorations like mini pumpkins and fall leaves.
If you want to take it up a notch, create a sandwich cookie by spreading cream cheese icing between two cookies. This not only looks appealing but adds an extra layer of deliciousness. You can also pair them with a scoop of vanilla ice cream or homemade whipped cream for a delightful dessert sundae that everyone will love.
Pumpkin oatmeal cookies are versatile and can be enjoyed at any time of the day. Whether for breakfast on a chilly morning, an afternoon snack, or a sweet treat after dinner, these cookies are sure to please.
Expert Tips: Pumpkin Oatmeal Cookies
- Choose the Right Pumpkin: For the best flavor, use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can alter the taste of your cookies.
- Adjust the Oats: If you prefer a chewier texture, you can leave the oats whole. For a smoother consistency, consider pulsing half of them in a food processor before adding them to the dough.
- Dough Consistency: Properly measuring your flour is crucial. If your cookies turn out too dry, your dough may have too much flour. Use a spoon to fluff the flour before scooping it into your measuring cup.
- Storage Tips: If you’re not icing the cookies immediately, store them in an airtight container to maintain freshness. Icing can be added later for a fresher taste.
- Experiment with Spices: Feel free to adjust the spice levels to your liking. If you love cinnamon, add a bit more! Don’t be afraid to play with the measurements to create your perfect flavor profile.
How to Store Pumpkin Oatmeal Cookies
Storing your pumpkin oatmeal cookies properly will help keep them fresh and delicious. If you have leftover cookies, allow them to cool completely before transferring them to an airtight container. This prevents moisture from building up inside and making your cookies soggy.
You can keep these delicious cookies at room temperature for up to a week. If you need to store them longer, consider refrigerating them. They can last up to two weeks in the refrigerator when stored in an airtight container.
For longer storage, freeze the cookies. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature.
Variation of Pumpkin Oatmeal Cookies
While the classic pumpkin oatmeal cookie is divine, there are plenty of variations you can try to add your own twist to this delightful recipe:
- Add Different Nuts: Instead of pecans, try walnuts or even chocolate chips for a different flavor and texture.
- Dried Fruits: Incorporate dried cranberries or raisins for a sweet surprise in every bite.
- Chocolate Drizzle: For a decadent touch, melt some chocolate and drizzle it over the iced cookies before serving.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend, and ensure your oats are certified gluten-free.
- Vegan Option: Replace the butter with coconut oil, and use a flax egg instead of the egg yolk. This way, you can still enjoy the delicious taste of pumpkin oatmeal cookies without animal products.
These variations allow you to tailor the recipe to fit your dietary needs or simply experiment with new flavors.
FAQ
What makes pumpkin oatmeal cookies special?
Pumpkin oatmeal cookies combine the delicious flavors of pumpkin and warm spices, creating a unique and comforting treat that’s perfect for fall.
Can I make this recipe vegan?
Yes, you can make pumpkin oatmeal cookies vegan by using coconut oil in place of butter and a flax egg instead of an egg yolk.
How should I store leftover cookies?
Store leftover pumpkin oatmeal cookies in an airtight container at room temperature for up to a week or refrigerate them for about two weeks.
Can I freeze these cookies?
Absolutely! You can freeze pumpkin oatmeal cookies for up to three months. Just make sure they are fully cooled and placed in a freezer-safe bag or container.
How can I make the cookies chewier?
For chewier cookies, consider adding more oats or using less flour. Also, don’t overbake them; removing them from the oven just when the edges are brown will keep them soft.
Pumpkin Oatmeal Cookies
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 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional) Can be omitted or replaced with another nut.
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 large egg yolk only
- 2 tablespoons unsulfured molasses
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
Icing
- 4 tablespoons unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk Adjust to desired icing consistency.
Instructions
Preparation
- Spoon 1 cup of pumpkin puree onto a plate lined with paper towels. Allow it to sit for about 15 minutes to absorb any excess moisture, then blot it dry with more paper towels.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large bowl, whisk together the spice mix ingredients (cinnamon, nutmeg, cloves, ginger, allspice). Reserve 1 teaspoon of this mixture for the icing later.
- Add the dry ingredients (oats, flour, chopped pecans, baking soda, salt) and mix until well combined.
Making the Dough
- In a stand mixer, cream together the unsalted butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
- Add in the egg yolk, molasses, and vanilla extract, mixing until well incorporated.
- Gradually fold in the blotted pumpkin puree until evenly distributed.
- Add the dry mixture to the bowl and mix until just combined, being careful not to over-mix.
Baking
- Using a cookie scoop or spoon, drop portions of the dough onto prepared sheets, leaving space between each cookie.
- Bake for 11 to 13 minutes or until edges are just browned.
- Let the cookies cool completely on the sheets.
Preparing the Icing
- In a medium bowl, mix together softened butter, cream cheese, powdered sugar, reserved spices, and milk until smooth.
- Adjust the milk to achieve the desired icing consistency.
Finishing
- Once the cookies are cool, dip them in the icing and set aside to allow the icing to set.
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