Iced Pumpkin Oatmeal Cookies
Thick and soft iced pumpkin cookies are an awesome way to welcome fall. The oatmeal in these cookies helps add a bit of nutty chewiness to these pumpkin cookies.
Servings: 30 cookies
Ingredients
For the cookies
- ½ cup butter melted
- 1 cup brown sugar
- ⅔ cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup quick cooking oatmeal
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F. In a large bowl, stir together the melted butter and brown sugar. Beat in pumpkin, egg, and vanilla. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet, stir until well combined. Stir in the oatmeal.
- Drop by teaspoonfuls onto a parchment lined baking sheet. Bake for 12-15 minutes or until set. Cool on the baking sheet for a minute or two before transferring to a wire rack and cool completely.
- When cooled, make the glaze by whisking the powdered sugar with enough milk until smooth. Dip the top of each completely cooled cookie in the glaze. Or spread it on with a spoon.
- These store well on the counter in a tightly covered container for 2-3 days.
Notes
If you notice your cookies spreading too much while baking, try refrigerating the dough for 30 minutes before continuing with the rest of the cookies.
Nutrition
Serving: 1g | Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Sugar: 10g