Pumpkin Cookies

We are officially into pumpkin season.  Pumpkin is a wonderful ingredient that is often forgotten until the weather changes and autumn is upon us.  Canned pumpkin is wonderful and so easy to use.

This recipe for pumpkin oatmeal cookies will make you house smell wonderful and your family thank you.  Served warm or cool, these pumpkin oatmeal cookies are bound to please.

Ingredients

Cookies:

  • 2 cups all-purpose flour
  • 1 1/3 cups rolled oats (not instant)
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

Glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons plus 1 teaspoon whole milk, plus more as needed
  • 2 tablespoons maple syrup

Directions

Cookies:

  • Heat the oven to 350°F.  Line 2 baking sheets with parchment paper; set aside.
  • Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl –  set aside.
  • Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
  • Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
  • With the mixer on low speed, add half of the flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
  • Drop 8 scant 1/4 cup rounds of dough on the prepared cookie sheets. Place the remaining dough in the refrigerator.
  • Bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
  • Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.

Glaze:

  • Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
  • Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.
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