Pumpkin Oatmeal Cookies
Soft and sweet pumpkin oatmeal cookies flavored with orange zest, pumpkin spice, and ground cinnamon and topped with an orange glaze. The perfect cookie for fall!
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/4 cup rolled oats
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or vegan butter, softened to room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon pumpkin puree at room temperature
- zest of 1 orange
Orange Glaze
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon maple syrup
- 1 tablespoon orange juice
Instructions
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
- In a different bowl, combine all the dry ingredients (oats, flour, spices, baking powder and baking soda, salt, and orange zest).
- Add the dry ingredients with the pumpkin mixture and stir to combine.
- Refrigerate the dough for one to two hours. This will improve its texture and flavors, so don’t skip this step.
- When you’re ready to bake, preheat the oven to 350F.
- Scoop the dough using a 1 1/2 tablespoon ice cream scoop and lightly flatten the top of each cookie.
- Bake for 12 to 15 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
- Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
- To make the orange glaze, you just need to mix all the ingredients until well combined. Then, once the cookies are chilling in the cooling rack, drizzle them with the orange glaze.
Notes
Tips
- Store these cookies in a sealed bag at room temperature for up to 3 days or in the fridge for up to 5 days.
- To make these cookies vegan, you can easily replace 1:1 regular butter with vegan butter.
Nutrition
Serving: 1cookie | Calories: 156 | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 11g | Net Carbs: 28g
Nutrition facts are provided as a courtesy.
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