Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

from carlsbadcravings.com
42 min

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.

Ingredients

  • 2 1/2 teaspoons cinnamon
  • 1 tsp EACH ground nutmeg, ground cloves
  • 1/2 tsp EACH ground ginger, allspice
  • 2 1/2 cups old-fashioned whole rolled oats
  • 1 2/3 cups all-purpose flour
  • 1 cup chopped pecans (see notes if omitting)*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 3/4 cup packed light or dark brown sugar
  • 1 egg YOLK only
  • 2 tablespoons molasses (unsulfured)
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree
  • 4 tablespoons unsalted butter, softened
  • 1 1/4 cup powdered sugar
  • 2 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon reserved Spices ((in directions))
  • 2-4 tablespoons milk, (plus more as needed)

Directions

  1. 1

    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.)

  2. 2

    Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats; set aside.

  3. 3

    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.