Description

Fall’s favorite cookie is here! These Iced Pumpkin Oatmeal Cookies are soft, cozy and spiced just right with a sweet vanilla glaze that makes them totally irresistible!

Ingredients

Units Scale

For Cookies

1 cup pure pumpkin puree (not pumpkin pie filling)
1 1/4 cups (280 g) unsalted butter
2 cups (190 g) old fashioned oats
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 cup (200 g) light brown sugar, packed
1 cup (200 g) granulated sugar
1 large egg yolk, room temperature
2 teaspoons vanilla

For Icing

2 cups (240 g) powdered sugar, sifted
3 tablespoons milk
1/4 teaspoon vanilla
sprinkle of pumpkin pie spice or ground nutmeg, optional

Cook Mode Prevent your screen from going dark

Instructions

Place the pumpkin puree on a plate lined with two layers of paper towels. Take another layer of paper towels and blot the pumpkin to remove the moisture. Continue blotting until the pumpkin is fairly dry, replacing the paper towels as needed. Set the pumpkin wrapped in paper towels aside while you brown the butter.
Brown the butter in a medium saucepan over medium-low heat. Stir every minute or so until the butter is melted. Continue stirring as the butter begins to foam and crackle, being careful not to walk away from the pan. The butter will turn a toasty, amber brown color and golden bits will begin to form in the bottom of the pan. Once the butter has reached this stage (don’t go past “golden” brown, we don’t want the butter too dark), remove the pan from the stovetop and scrape all of the butter and brown bits into a large bowl. Set aside to cool for 20 minutes. For a step-by-step guide to brown butter, check out this post.
Meanwhile, pulse the old fashioned oats in a food processor until they are a mixture of fine crumbs and larger bits. Set aside.
Once the butter has cooled down, add the sugars, egg yolk and vanilla. Whisk to combine well.
Scrape the dried pumpkin puree from the paper towels and whisk into the butter and sugar mixture.
In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Add the flour mixture and the pulsed oats to the pumpkin mixture. Use a large spatula or wooden spoon to combine. Do not over mix.
Chill the dough for 15 to 20 minutes to firm up. Line a large baking sheet with parchment paper. Once the dough is ready, use a large cookie scoop to divide the dough into balls. I weigh each cookie dough ball to be 1.8 to 2.o ounces. This yields about 24 cookies. Place on the parchment lined baking sheet. Cover and refrigerate for 3 hours or overnight.
Once the dough is chilled, place the dough balls on a parchment lined cookie sheet 2 to 3 inches apart. Bake in a 350°F oven for 10-11 minutes. Remove from the oven and cool completely before adding the icing.
To make the icing, whisk together the powdered sugar, milk and vanilla. Add a sprinkle of nutmeg or pumpkin pie spice, if desired. The icing should be smooth but very thick. Once the cookies are completely cool to the touch, dunk the top side of each cookie into the top layer of icing. You want to cover the top of each cookie with the icing and allow the excess to run off before flipping the cookie over and placing on a wire rack. The icing will set in about 20 minutes.

Notes

**Prep time does not include chilling time.

Store cookies tightly covered at room temperature for up to 5 days.

May be frozen. Allow icing to firmly set and then lay cookies flat in large freezer bag. Stack cookies between layers of parchment paper to keep the icing neat. Defrost at room temperature before serving.