Pumpkin Oatmeal Cookies
Thick, moist, cake-like oatmeal cookies loaded with cinnamon chips and finished with a vanilla icing drizzle — the recipe that vanished within an hour of hitting a local pub.
- Prep Time
- 20 min
- Cook Time
- 12 min
- Total Time
- 32 min
- Servings
- Makes about 4 dozen cookies
Is it fall yet? Actually, the real question is: is it pumpkin season yet?! The answer is yes, and there's no better way to kick things off than with a batch of thick, moist, cake-like pumpkin oatmeal cookies packed with cinnamon chips and drizzled with vanilla icing.
This recipe started as a total experiment — a mash-up of tricks and ideas pulled from a handful of other recipes. I took a batch to a local pub and warned everyone up front that I hadn't even tasted them yet. All two dozen were gone within the hour.
The next day I made another batch for my son's school party, and when I went back to collect leftovers, there were only three cupcakes left on the entire dessert table. I'm calling that a win and making these again — and again.
Ingredients
- 1 1/2 cups unsalted butter, softened (use plant butter for dairy-free)
- 2 cups light brown sugar
- 1 cup granulated sugar
- 2 tbsp. molasses
- 15 oz. can pure pumpkin
- 1 egg
- 1 tbsp. vanilla extract
- 4 cups gluten-free all-purpose flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 6 cups old fashioned gluten-free oats
- 1 bag cinnamon chips
- 1 cup chopped pecans (optional)
For the Icing
- 1 cup confectioners sugar
- 1 tsp. vanilla extract
- 2-3 tbsp. milk
Instructions
- 1Preheat the oven to 375°F.
- 2Beat the butter at medium speed until it reaches a mayonnaise-like consistency.
- 3Add the light brown sugar, granulated sugar, and molasses, and beat another minute.
- 4Add the egg, vanilla, and pumpkin, and mix another minute.
- 5Add the flour, cinnamon, baking soda, baking powder, and salt, and mix again.
- 6Stir in the oats, cinnamon chips, and pecans, if using.
- 7Scoop the dough onto lined cookie sheets with a cookie scoop and bake 11-12 minutes.
- 8Let the cookies sit on the pan 1-2 minutes before transferring to a cooling rack to cool completely.
- 9Whisk together the confectioners sugar, vanilla, and milk until smooth, and drizzle over the cooled cookies. Store in an airtight container up to 5 days.
