We’re more than halfway through October, and so far, I’ve had zero pumpkin spice lattes.
Before you start praying for my basic soul, I haven’t had a PSL because I’ve been getting my pumpkin fix from these Pumpkin Oatmeal Cookies.
These Pumpkin Oatmeal Cookies are packed with both pumpkin spice and puree and have that wonderful chewy texture from the oatmeal that’s folded throughout the cookie dough.
Oh and did I mention there’s a cinnamon glaze??
There’s a cinnamon glaze.
It’s one of those glazes that you hope to have too much of so you can eat the leftovers yourself. I could seriously eat this stuff straight out of the bowl. And I seriously have.
It’s also one of those glazes that are so easy to bring together. Put all the ingredients into a bowl, mix and you’re done! It makes the cookies look extra special without giving you extra work.
Make an ice cream cookie sandwich with these little beauties. Oh yeah, I went there.
A pumpkin oatmeal cookie topped with vanilla bean ice cream topped with another pumpkin oatmeal cookie topped with cinnamon glaze? Could you image anything greater?!? Because I surely cannot.
Alright I have to get out of here before I give myself a virtual sugar comma.
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 6 Tbs pumpkin puree
- 1 ½ tsp vanilla extract
- 1 ¼ cups all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin spice
- 1 ½ cups rolled oats
- 1 cup powdered sugar, sifted
- ½ tsp vanilla extract
- 1 Tbs whole milk
- ¼ tsp cinnamon
- Preheat oven to 350F. Line two sheet pans with parchment or non-stick matts and set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together butter and both sugars until light and fluffy about 3 minutes.
- Mix in egg, pumpkin puree and vanilla until well combined.
- Add flour, baking soda, salt and pumpkin spice and mix until just combined.
- Fold in oats with a rubber spatula.
- Scoop out about a tablespoon amount of dough onto the prepared pans. Each pan should fit about 12 cookies.
- Bake for 12-13 minutes or until the tops of the cookies are dry and the bottom edges have some color.
- Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack.
- In a small bowl, mix together all four ingredients. The glaze should be thick enough that when you lift the whisk above the bowl it will fall back in and form a ribbon of the surface of the glaze. If it’s too runny add more powdered sugar. Too thick add more milk.
- Using a spoon or a Ziploc bag with a corner cut off, pipe the glaze over the cookies.
- Allow 30 minutes for the glaze to set and dig in.