American · Desserts
Pumpkin Oatmeal Cookies
Chewy, cake-like oatmeal cookies with pumpkin puree and a spiced pumpkin frosting.
Ingredients
Serves 30- ½ cupunsalted butter, softened
- ¾ cuplight brown sugar
- ¼ cupgranulated sugar
- ½ cuppumpkin puree
- 2 tsppumpkin spice
- 2 tspvanilla extract
- 1 tspkosher salt
- 1 ½ cupsold-fashioned rolled oats
- 1 cupall-purpose flour
- ½ tspbaking soda
- ½ cupunsalted butter, softened
- 1 cuppowdered sugar
- 1 tbsppumpkin puree
- 1 tsppumpkin spice
- 1 tspvanilla extract
- salt
Method
- 01
Heat oven to 350 degrees and line two baking sheets with parchment. Place racks in top and bottom third of oven.
- 02
Cream butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Mix in pumpkin puree, pumpkin spice, vanilla, and salt until combined.
- 03
Add oats, flour, and baking soda; mix on low until moistened, then fold with a spatula until just combined.
- 04
Scoop heaping tablespoons onto prepared sheets, leaving 2 inches between. Use damp fingers to gently flatten; they won't spread much.
- 05
Bake 14 to 16 minutes until matte and slightly golden on edges, rotating pans halfway. Cool completely on sheets.
- 06
For the frosting: Combine butter, powdered sugar, pumpkin puree, pumpkin spice, vanilla, and salt. Beat on low until moistened, then medium-high until light and fluffy, about 3 minutes.
- 07
Spread about 2 tsp frosting onto each cooled cookie.