Iced Pumpkin Oatmeal Cookies
As the leaves turn and the air gets crisp, I find myself craving the warm, cozy flavors of fall. That’s where my Iced Pumpkin Oatmeal Cookies come in! These delightful treats are not just a quick solution for a busy day; they’re a way to bring a little joy to your loved ones. With their soft, chewy texture and sweet icing, they’re perfect for sharing or enjoying with a cup of tea. Trust me, once you take a bite, you’ll be transported to a pumpkin patch on a sunny autumn day!
Why You’ll Love This Iced Pumpkin Oatmeal Cookies
These Iced Pumpkin Oatmeal Cookies are a dream come true for busy moms and professionals alike. They come together in just 30 minutes, making them a perfect last-minute treat. The combination of pumpkin and warm spices creates a flavor that feels like a warm hug. Plus, the sweet icing adds a delightful finish that will have everyone asking for seconds. Trust me, you’ll want to keep this recipe close!
Ingredients for Iced Pumpkin Oatmeal Cookies
Gathering the right ingredients is the first step to creating these delightful Iced Pumpkin Oatmeal Cookies. Here’s what you’ll need:
- Pumpkin puree: This is the star of the show! It adds moisture and that lovely pumpkin flavor.
- Brown sugar: It brings a rich sweetness and a hint of caramel flavor.
- Granulated sugar: For that classic sweetness that balances the spices.
- Unsalted butter: Softened butter creates a tender texture. You can use coconut oil for a dairy-free option.
- Egg: This binds everything together and helps the cookies rise.
- Vanilla extract: A splash of vanilla enhances the overall flavor profile.
- Rolled oats: They add a chewy texture and heartiness to the cookies.
- All-purpose flour: This provides structure. You can substitute with whole wheat flour for a healthier twist.
- Baking soda: This is the leavening agent that helps the cookies rise.
- Ground cinnamon: A warm spice that screams fall! Feel free to add more for extra flavor.
- Ground nutmeg: It adds a nutty, warm flavor that complements the pumpkin.
- Ground ginger: A hint of spice that brightens the cookie’s flavor.
- Salt: Just a pinch enhances all the other flavors.
- Powdered sugar: Essential for the sweet icing that tops these cookies.
- Milk: Used to achieve the perfect icing consistency. You can use almond milk for a dairy-free option.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Iced Pumpkin Oatmeal Cookies
Step 1: Preheat the Oven
Preheating your oven is crucial for baking cookies. It ensures that the cookies bake evenly and rise properly. Set your oven to 350°F (175°C) and let it warm up while you prepare the dough. This way, your cookies will be perfectly baked and delicious!
Step 2: Cream the Wet Ingredients
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and softened butter. Use a hand mixer or a whisk to blend them until the mixture is smooth and creamy. This step is key for achieving a light texture. Make sure there are no lumps, as they can affect the final cookie. The mixture should be fluffy and well combined, creating a lovely base for your cookies.
Step 3: Add Egg and Vanilla
Next, crack in the egg and pour in the vanilla extract. The egg acts as a binder, helping the cookies hold their shape. The vanilla adds a warm, inviting flavor. Mix everything together until just combined, being careful not to overmix.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. This step is important because it ensures that the leavening agent and spices are evenly distributed. Mixing dry ingredients separately helps prevent clumping and guarantees a consistent flavor in every bite.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. The dough should be thick but not dry. If it feels too crumbly, you can add a splash of milk. This is where the magic happens, as the flavors meld together to create a delicious cookie dough.
Step 6: Shape the Cookies
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Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper. Leave some space between each cookie, as they will spread while baking. Aim for a rounded shape to ensure even baking.
Step 7: Bake the Cookies
Bake your cookies in the preheated oven for 12-15 minutes. Keep an eye on them! They’re done when the edges are lightly golden. If you want a softer cookie, take them out a minute early. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 8: Cool and Ice
Once the cookies are completely cool, it’s time to prepare the icing. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cookies using a spoon or a piping bag for a more decorative touch. Let the icing set before serving, and enjoy your delightful Iced Pumpkin Oatmeal Cookies!
Tips for Success
- Make sure your butter is softened for easy mixing.
- Use fresh spices for the best flavor; they can lose potency over time.
- Don’t overmix the dough; it should be just combined for tender cookies.
- For uniform cookies, use a cookie scoop.
- Let the cookies cool completely before icing to prevent melting.
Equipment Needed
- Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
- Hand mixer or whisk: For creaming the ingredients together; a whisk works just fine!
- Baking sheet: A standard baking sheet lined with parchment paper for easy cleanup.
- Cookie scoop or spoon: For shaping uniform cookies; a spoon will do in a pinch!
- Wire rack: To cool the cookies; a plate can work if you don’t have one.
Variations of Iced Pumpkin Oatmeal Cookies
- Chocolate Chip Delight: Add a cup of chocolate chips for a sweet twist that pairs beautifully with pumpkin.
- Nuts About It: Stir in chopped walnuts or pecans for a crunchy texture and added flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.
- Spiced Up: Enhance the spice profile by adding a pinch of cloves or allspice for a more robust flavor.
- Frosted Pumpkin Bars: Spread the dough in a baking dish to create bars instead of cookies, and top with icing for a different presentation.
Serving Suggestions for Iced Pumpkin Oatmeal Cookies
- Pair these cookies with a warm cup of spiced chai or pumpkin spice latte for a cozy treat.
- Serve alongside a scoop of vanilla ice cream for a delightful dessert experience.
- For a festive touch, arrange cookies on a decorative platter with autumn leaves.
FAQs about Iced Pumpkin Oatmeal Cookies
Can I use fresh pumpkin instead of canned? Absolutely! If you have fresh pumpkin, just cook and puree it until smooth. It adds a lovely homemade touch to your Iced Pumpkin Oatmeal Cookies.
How do I store leftover cookies? Store your Iced Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to a week. They’ll stay soft and delicious!
Can I freeze these cookies? Yes! You can freeze the cookies without icing for up to three months. Just make sure to wrap them well to prevent freezer burn.
What can I substitute for the egg? If you need an egg substitute, try using a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it thickens.
Can I make these cookies without icing? Of course! The cookies are delicious on their own, but the icing adds a sweet touch. Feel free to skip it if you prefer a simpler treat.
Summarizing the Joy of Iced Pumpkin Oatmeal Cookies
There’s something truly magical about baking Iced Pumpkin Oatmeal Cookies. The aroma fills your kitchen, wrapping you in a warm embrace of fall. Each bite is a delightful blend of soft, chewy goodness topped with sweet icing, making them perfect for sharing with family and friends. Whether you’re enjoying them with a cup of coffee or gifting them to a neighbor, these cookies bring smiles and warmth. They’re not just a treat; they’re a way to create memories and celebrate the season. So, roll up your sleeves and let the joy of baking fill your home!
Print
Iced Pumpkin Oatmeal Cookies: A Delightful Fall Treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Iced Pumpkin Oatmeal Cookies are a delicious fall treat that combines the flavors of pumpkin and spices with a soft, chewy texture, topped with a sweet icing.
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool completely before icing.
- To make the icing, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- These cookies can be frozen for up to three months without icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg