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
Scale
- 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