Easy Pumpkin Oatmeal Cookies Recipe
These Pumpkin Oatmeal Cookies are soft, chewy, and perfectly spiced, topped with a delicious vanilla icing. Great for holiday gatherings or cozy nights with loved ones.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies:
- ¾ cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 2 cups all-purpose flour
- 1¼ cups old-fashioned oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Cookie Icing:
- 1½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream butter and sugars: Cream together butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla: Beat in egg and vanilla, then mix in pumpkin puree.
- Combine dry ingredients: Whisk flour, oats, spices, cornstarch, baking soda, baking powder, and salt.
- Mix wet and dry: Add dry ingredients to wet mixture and stir until combined.
- Bake: Scoop dough onto baking sheets and bake for 9-11 minutes.
- Prepare icing: Whisk together powdered sugar, milk, and vanilla.
- Ice cookies: Dip cookies in icing or drizzle on top, then let set.
Notes
- Store cookies in an airtight container at room temperature for 3-5 days.
- To freeze, store in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 97 kcal
- Sugar: 10g
- Sodium: 51mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 12mg
Find it online: https://cookedbysarah.com/easy-pumpkin-oatmeal-cookies-recipe/
