Description

These pumpkin oatmeal cookies are full of pumpkin flavor and hearty oats. They bake up soft with crispy edges and are topped with a touch of sweet glaze.

Ingredients

2 cups (250g) all-purpose flour
1 1/3 cups (110g) rolled oats (old-fashioned or quick-cooking)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup (227g) unsalted butter, softened
1 cup (200g) lightly packed brown sugar
1 cup (200g) granulated sugar
1 cup (245g) pumpkin puree
1 large egg
1 tsp vanilla

Glaze

1/2 cup (60g) powdered sugar
2–3 tsp milk or cream

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Instructions

Preheat oven to 350F and line 2-3 cookie sheets with parchment paper.
In a medium bowl, toss together the flour, rolled oats, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Mix in the pumpkin puree, egg, and vanilla.
Stir in the dry ingredients until just combined.
Using a medium cookie scoop or tablespoon drop the cookie dough 2″ apart onto the prepared baking sheets.
Bake for 13-15 minutes or until the cookies are lightly brown on the bottom. Transfer to a wire rack to cool completely.
Whisk together the powdered sugar and milk/cream until smooth. Drizzle over cooled cookies and let stand for 5-10 minutes for the glaze to set.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days at room temperature.

To freeze – Let cookies cool completely and transfer to a freezer-friendly container or ziplock bag. Store in the freezer for up to 3 months. Thaw overnight on the counter and glaze 5-10 minutes before serving.