Dessertscarlsbadcravings5.0
Pumpkin Oatmeal Cookies Recipe
These Pumpkin Oatmeal Cookies are a celebration of fall in soft, chewy, cookie form! They will be the hit at all your Halloween and Thanksgiving get togethers and you will love that they taste even better the next day (AKA stress-free, make-ahead cookies)! These Pumpkin Oatmeal Cookies are unapologetically flavorful, loaded with pumpkin, brown sugar, cinnamon, nutmeg, cloves and ginger and boast the ideal soft, chewy, rich, and tender texture without being caky. Dunk the plump morsels in heavenly silky cinnamon cream cheese icing and just try to stop at 5.
👥 46 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- mixing bowl
📝 Preparation Steps
1
Prep Pumpkin
2
Line a plate with paper towels, spread one cup pumpkin on top, and let it sit for ⏱️ 15 minutes or so while you begin making the cookies (longer is fine too). When it’s time to add the pumpkin puree, place some dry paper towels on top of the pumpkin and blot out as much moisture as possible. The blotted pumpkin should appear drier and easily peel off of the paper towels. (More moisture = cakier cookies, less moisture = denser, chewier cookies.)
pumpkin puree1 cup
3
Cookies
4
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats; set aside.
5
In a large bowl (large enough to later hold the Dry Ingredients), whisk together the Spice Mix ingredients. Remove one teaspoon to use later in the icing. To the remaining Spice Mix, whisk in all of the Dry Ingredients; set aside.
6
With a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium speed until light and creamy, about ⏱️ 2 minutes.
7
Add egg yolk, vanilla, and molasses, mix until combined, scraping down the sides as needed. Add the pumpkin and mix just until combined. With the mixer running on low, slowly add the Dry Ingredients and mix until combined.
molasses (unsulfured)2 tablespoons
8
Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough and roll into balls. Place the balls on the baking sheet, leaving about 3 inches in between. Gently press down on the cookie balls with your hand to slightly flatten.
9
Bake for ⏱️ 11-13 minutes at 350 degrees F or until the edges of the cookies are lightly browned and the tops are set (mine take exactly ⏱️ 12 minutes). Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
10
Remove from the oven and allow the cookies to cool completely on the baking sheets.
11
Spiced Cream Cheese Icing
cream cheese, softened2 ounces
12
While the cookies are cooling, make the icing (don’t make it too early or it will thicken). Add the softened butter, cream cheese, powdered sugar, 2 tablespoons milk and reserved Spice Mix to a large mixing bowl. Cream together until smooth. Add milk as needed so the icing will drip off of the cookies when dipped without needing to be spread.
cream cheese, softened2 ounces
13
Dip the tops of the cookies in the icing then transfer the cookies to a flat surface. Dig in!
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