Pumpkin Oatmeal Cookies
These pumpkin oatmeal cookies are slightly thick pumpkin cookies loaded with cinnamon. They are topped with a cream cheese glaze.
Servings: 18 pumpkin cookies
Calories: 287kcal
Ingredients
Pumpkin Cookies
- 1 cup Unsalted butter melted
- 1 ¼ cups Brown sugar light or dark packed
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 cup Pure pumpkin puree not pumpkin pie filling
- 1 Egg yolk room temperature
- 2 ½ cups All-purpose flour
- 1 ½ cups Quick oats
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 1 ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
Cream Cheese Glaze
- 2 oz Cream cheese room temperature
- 1 tablespoon Unsalted butter room temperature
- ¾ cup Powdered sugar sifted
- 1 teaspoon Vanilla bean paste or extract
- ⅓ cup Milk
Instructions
Pumpkin Cookies
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
- In a mixing bowl, mix flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Place pumpkin puree in a bowl. Use a paper towel to soak some of the liquid out.2 ½ cups All-purpose flour, 1 ½ cups Quick oats, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 3 minutes. Add in vanilla, pumpkin puree, and egg yolk. Mix until just combined.1 ¼ cups Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 cup Pure pumpkin puree, 1 Egg yolk, 1 cup Unsalted butter
- Add in the dry ingredients. Mix until just combined.
- Use a 2oz (2 Tablespoons) cookie scoop and scoop heaping cookie dough balls. Place 6 cookie dough balls per cookie sheet. Flatten the cookie dough balls slightly.
- Bake for 14-16 minutes. The cookies are done baking when the edges are lightly golden brown. Let them sit on the cookie sheet for 5 minutes. Then, transfer to a cooling rack.
Cream Cheese Glaze
- Using a hand mixer, beat the cream cheese and butter on high. Beat for 1 minute. Add in the sifted powdered sugar. Mix. It will be dry at first, then it will be smooth. Add in the vanilla.2 oz Cream cheese, 1 tablespoon Unsalted butter, ¾ cup Powdered sugar, 1 teaspoon Vanilla bean paste, ⅓ cup Milk
- Add in the milk. Beat until a thin glaze forms. It should be thin enough to spread on the cookies. Place glaze in a squeeze bottle or piping bag. Drizzle glaze on top of cookies.
Notes
Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out the egg yolk, cream cheese, and 1 tablespoon of butter 2 hours before baking.
Nutrition
Calories: 287kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 190mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2515IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg