Thick and Soft Pumpkin Oatmeal Cookies with a vanilla icing. The oatmeal helps add a bit of characteristic chewiness to these pumpkin cookies.
For the cookies
1 1/2cupflourmeasured correctly, spooned and leveled
3/4cupquick cooking oatmeal
For the glaze
2-3tablespoonsmilk or cream
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 and stir until well combined. Gently stir in the oatmeal.
Drop by teaspoonfuls onto a parchment lined cookie sheet. Bake at 350° for 12-15 minutes or until set. Let cool on the cookie sheet for a minute or two before removing to a wire rack to cool completely. If the cookies spread to much in the oven, try chilling the dough for 20-30 minutes.
When cooled, make the glaze by whisking the powdered sugar with enough milk until smooth. Dip the top of each cookie in the glaze. Or gently spread it on with a spoon.
These store well on the counter in a tightly covered container for 2-3 days, otherwise, they freeze well for up to several weeks.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!