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By Taffey Bakery

Iced Oatmeal Pumpkin Cookies

Name: Iced Oatmeal Pumpkin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter melted and cooled; 1/2 cup brown sugar; 1/3 cup white sugar; 1 egg room temperature; 1 tbsp vanilla; 3/4 cups pumpkin puree room temperature, not blotted; 1 3/4 cups all-purpose flour; 1 cup rolled oats; 3/4 tsps baking soda; 1 1/2 tsp cinnamon; 1/8 tsp nutmeg; 1/8 tsp allspice; 1/4 tsp ginger; pinch of cloves optional; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup powdered sugar; 1-2 tbsp vanilla or milk; 1/4 cup pecans chopped

10 steps

Prep:15minCook:15min

Classic old-fashioned oatmeal cookies with a twist! These are sweet and hearty Pumpkin Oatmeal Cookies with a sweet icing and pecans sprinkled on top! They are full of oats, delicious pumpkin, and nutty pecans in every bite!

Updated at: Tue, 22 Oct 2024 00:17:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories264.8 kcal (13%)

Total Fat10.1 g (14%)

Carbs39.4 g (15%)

Sugars18.4 g (20%)

Protein3.9 g (8%)

Sodium177.3 mg (9%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the cookies

½ cupbutter

1 Tbspvanilla

¾ cupspumpkin puree

room temperature, not blotted

1 ¾ cupsall-purpose flour

1 cuprolled oats

0.75 tspsbaking soda

1 ½ tspcinnamon

⅛ tspnutmeg

⅛ tspallspice

¼ tspginger

cloves

optional

½ tspbaking powder

½ tspsalt

For the icing

½ cuppowdered sugar

1 Tbspvanilla

or milk

¼ cuppecans chopped

Instructions

Step 1

Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter. Chop the pecans and set aside.

Step 2

In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk cooled butter, brown sugar, and sugar. Add in vanilla, egg, and pumpkin. Whisk until smooth.

butter½ cup

brown sugar½ cup

white sugar⅓ cup

egg1

vanilla1 Tbsp

pumpkin puree¾ cups

Step 4

Add in the dry ingredients and mix until a soft cookie dough forms. Don’t over-mix!

Step 5

Scoop 6 cookie dough balls (I used a 1.5oz/3tbsp cookie scooper) and place on the prepared cookie sheet.

Step 6

Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft.

Step 7

Remove from oven, let the cookies cool on the hot pan completely.

Step 8

To make the icing, add icing sugar and vanilla (or milk) and mix until a thick consistency forms. Add more/less vanilla (or milk) until desired consistency is created.

vanilla1 Tbsp