Pumpkin Oatmeal Cookies
Pumpkin oatmeal cookies loaded with chocolate chips and finished with a vanilla icing drizzle. Soft, chewy, warmly spiced, and ready in under an hour.
Servings 16 Cookies
Equipment
- Stand Mixer or hand mixer
- Large mixing bowl and medium bowl
- Cookie scoop
- Silicone baking mats or parchment paper
- Small whisk
- Squeeze bottle or piping bag for drizzling
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2 tsp vanilla bean paste or vanilla extract
- 1 tsp kosher salt
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 cup chocolate chips nuts or raisins
Vanilla Icing (optional)
- ½ cup confectioners sugar
- 1 tbsp milk or more
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Line rimmed baking sheets with parchment paper. Set aside.
- Using a stand mixer with paddle attachment or electric mixer, cream the butter, dark brown sugar, and granulated sugar together until fluffy, about 5 minutes.
- Add the pumpkin puree, pumpkin pie spice, vanilla bean paste, and kosher salt. Mix until combined.
- Add the rolled oats, all-purpose flour, and baking soda to the butter mixture. Mix just until combined. Fold in chocolate chips.
- Use a hinged scoop or large spoon to scoop onto prepared baking sheet. Leave about 2-inches between each cookie.
- Bake 14-16 minutes until golden and cooked through. Remove to a wire cooling rack. Cool completely before icing.
Vanilla Icing
- In a small bowl, mix together confectioners sugar, milk, and vanilla extract until smooth. Use a spoon or fork to drizzle the icing over the cookies.
Notes
*Key tip: Blot the pumpkin puree on paper towels for 10 minutes to keep cookies chewy, not cakey.
**Ingredient note: Use old-fashioned rolled oats and plain pumpkin puree, not pie filling. A good-quality pumpkin pie spice blend like Spiceology’s can stand in for the individual spices.
***Substitution: White chocolate or butterscotch chips work in place of semi-sweet. See the post for more swaps.
****Storage: Airtight at room temperature up to 4 days, fridge up to 1 week, freeze un-iced cookies up to 3 months.
Nutrition
Calories: 236kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 184mg | Potassium: 98mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1371IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg
