Video
Pumpkin Iced Oatmeal Cookies
Chewy pumpkin oatmeal cookies with sweet vanilla icing are the ultimate Fall cookies that pair so well with a hot cup of coffee. These are so flavorful and festive, making them perfect for the holidays.
Ingredients
Pumpkin Oatmeal Cookie Dough:
- ½ cup (113g) salted butter, melted
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) pure pumpkin puree
- 1 teaspoon (5ml) pure vanilla extract
- ¾ cup plus 2 tbsp (120g) all purpose flour
- ¾ cup (75g) one-minute oats
- 1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Vanilla Icing:
- 1 cup (120g) powdered sugar
- 1 ½ - 2 tablespoon (22-30ml) light cream (I used half & half 10% cream), plus more as needed
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
Instructions
- Make the cookie dough. Combine melted butter, brown sugar, granulated sugar, pumpkin puree and vanilla extract in a large bowl and whisk to blend until smooth.
- Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture with the oats and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Use a 1-oz cookie scoop to portion dough and release them onto the baking sheets leaving about 3 inches of space between them. Bake for 9-11 minutes or until the edges are brown and the center looks puffed and golden. Allow them to cool on the baking sheet for a 2 minutes. They will deflate and flatten as they cool and have beautiful cracks on top. Transfer cookies to a wire rack to cool completely.
- Once cool, make the icing. Sift powdered sugar into a medium bowl. Add 1 ½ tablespoons of cream, salt and vanilla. You're looking for a thick opaque icing that is spoonable, but still drizzles. If necessary, add a bit more cream to get the correct consistency, but note that adding too much will make it thin and it will not set up firm. Dip cookies top side down evenly in icing without pushing down to far. You want to dip it shallow so it only coats the humps and bumps on the cookie instead of getting deep into the crevices and valleys to get the snow-capped look.
- Transfer cookies to a rack or clean cookie sheet and let icing set before storing.
