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For these tasty cookies, you will need: - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 teaspoon salt These ingredients mix well to create a soft, chewy texture. To make the sweet icing, gather: - 1 cup powdered sugar - 2 tablespoons milk - 1/4 teaspoon vanilla extract This icing adds a nice touch of sweetness and a lovely shine. You might not have all the ingredients. Here are some swaps: - Use coconut oil instead of butter. - Swap brown sugar for white sugar if needed. - You can use gluten-free flour for a gluten-free option. - Applesauce can replace the egg for a vegan twist. These options help you adapt the recipe to what you have at home. For the full recipe, check out the details above. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it feels light and fluffy. This step makes your cookies soft. Next, add the canned pumpkin puree, one egg, and vanilla extract. Stir until everything is smooth and combined. In another bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix them well. Now, slowly add the dry mixture to the wet mixture. Stir just until everything is combined. Don’t overmix; this keeps the cookies tender. Use a cookie scoop or spoon to drop tablespoon-sized amounts of dough onto the baking sheet. Make sure to leave space between each cookie, so they have room to spread. Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes. Look for light golden edges and set centers. If the cookies look too soft, give them a minute more. They will harden as they cool. Once baked, take them out and let them cool for a few minutes on the baking sheet. Then, transfer them to a wire rack to cool completely. While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Mix until it is smooth and drizzle-able. If it feels too thick, add a bit more milk. Once your cookies are cool, drizzle the icing over the top. This adds a sweet touch to your pumpkin and oatmeal cookies. For the full recipe, refer to the earlier section. Enjoy these treats! To make your cookies soft and chewy, use the right amount of pumpkin. Too much can make them too wet. For best results, measure your pumpkin puree carefully. Also, avoid overmixing the dough. Mix until just combined to keep the cookies light. For a little crunch, try adding rolled oats. They add a nice texture that pairs well with the pumpkin flavor. Store your cookies in an airtight container. This keeps them fresh for days. If you want to save some for later, freeze them. Just wrap each cookie in plastic wrap before placing them in a freezer bag. They can last up to three months in the freezer. When ready to eat, let them thaw at room temperature. These cookies shine with a drizzle of icing. Serve them warm or at room temperature. Pair them with a warm cup of tea or coffee. You can also add a scoop of vanilla ice cream on top for a special treat. For a festive touch, sprinkle some cinnamon on the icing. This adds extra flavor and makes them look beautiful. Enjoy making these delightful cookies with the full recipe! {{image_2}} You can make your cookies even tastier by adding chocolate chips or nuts. I love using semi-sweet chocolate chips. Just mix in about 1 cup when you combine your dry ingredients. If you prefer nuts, try walnuts or pecans. Chop them into small pieces. Add about 1/2 cup to the dough. This gives the cookies a nice crunch and rich flavor. If you need gluten-free cookies, use gluten-free flour. Substitute the all-purpose flour with a cup of your favorite gluten-free blend. You can also use almond flour, but it may change the texture slightly. Make sure your oats are certified gluten-free as well. This way, you can enjoy these cookies without worry. You can spice up your cookies to match your taste. Add more cinnamon for warmth. If you like a kick, try adding a pinch of cayenne pepper. For a sweeter touch, mix in some allspice or cardamom. Experiment with different spices to find your perfect blend. Each change can create a unique flavor that keeps you coming back for more. For the full recipe, check out the recipe details earlier in the article. You can store these cookies at room temperature. Place them in an airtight container. They stay fresh for up to five days. Keep them away from direct sunlight or heat. This helps maintain their soft texture and flavor. For longer storage, you can refrigerate these cookies. They will last about a week in the fridge. If you want to save them longer, freeze the cookies. Wrap each one in plastic wrap. Place them in a freezer-safe bag. They can last up to three months in the freezer. To enjoy, just thaw them at room temperature or heat them in the oven. Reheating cookies is easy. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and keeps them soft. You can also use a microwave. Heat for about 10-15 seconds. Enjoy your warm cookies with icing again! For a complete guide, check out the Full Recipe. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin adds a nice flavor. You should drain any excess water to keep the cookies from getting too wet. This can help your cookies stay soft and chewy. These cookies can stay fresh for about five days at room temperature. Keep them in an airtight container. If you want them to last longer, refrigerate them for up to a week. You can also freeze them for up to three months. Just thaw them before you eat. The best way to decorate these cookies is with icing. Drizzle the icing over the cooled cookies for a nice look. Use a spoon or a piping bag for better control. You can also sprinkle some cinnamon or chopped nuts on top for added flair. This makes each cookie unique and fun! For the full recipe, check the section above. In this post, we explored how to make delicious pumpkin and oatmeal cookies. We discussed key ingredients, simple steps for baking, and tips to get the best texture. You learned about tasty variations and the best ways to store your cookies. Remember, using fresh pumpkin can add flavor, and serving them warm enhances the taste. Try these ideas and enjoy your baking adventure. You'll impress your friends and family with these treats!

Pumpkin & Oatmeal Cookies with Icing

Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Oatmeal Cookies topped with sweet icing. This easy recipe combines pumpkin puree, warming spices, and rolled oats for a treat that's perfect for any occasion. Get step-by-step instructions and tips to bake your own batch of these delicious cookies. Click through to discover how to make them now and fill your home with amazing autumn aromas!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 cup powdered sugar (for icing)

2 tablespoons milk (for icing)

1/4 teaspoon vanilla extract (for icing)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture, stirring until smooth and well combined.

        In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.

            Using a cookie scoop or spoon, drop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.

                Meanwhile, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-able.

                  Once the cookies are out of the oven, let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

                    Drizzle the icing over the cookies once they are cool.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies