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Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are filled with warm fall spices, chewy oats, and sweet vanilla glaze—perfect for a day of cozy autumn baking.
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to ⏱️ 5 minutes. Add the pumpkin puree, egg, and 2 teaspoons of the vanilla, scraping the bowl as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats by hand with a rubber spatula.
large egg, at room temperature1
4
Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 14 to ⏱️ 17 minutes. Let cool for ⏱️ 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough. Let the cookies cool completely.
5
In a medium bowl, whisk together the powdered sugar, the remaining ½ teaspoon vanilla, and 3 tablespoons water to a consistency loose enough to drizzle. If the glaze is too stiff, add water, 1 teaspoon at a time. Drizzle the cooled cookies with the glaze and allow to set, at least ⏱️ 15 minutes.
Nutrition Facts
calories
219 Calories
fat Content
7 g
fiber Content
1 g
sugar Content
24 g
sodium Content
135 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
23 mg
carbohydrate Content
37 g
saturated Fat Content
4 g
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