Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are soft in the middle, gently chewy from rolled oats, and topped with buttery pecans and a sweet glaze. They come together with melted butter, no mixer, and no chilling for a cozy pumpkin treat in roughly half an hour.
Ingredients
- 1/2 cup unsalted butter melted and cooled for a minute
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar packed lightly
- 1/4 cup pumpkin puree plain puree, not pumpkin pie filling
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup extra chopped pecans for pressing onto the tops
- 1 cup plus 2 tablespoons powdered sugar
- 2 tablespoons water
Instructions
- Heat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium mixing bowl, use a fork to combine the melted butter, granulated sugar, and light brown sugar until glossy and mostly blended.
- Add the pumpkin puree, egg yolk, and vanilla, then mix until everything is combined.
- Stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice until no dry streaks of flour remain.
- Fold in the rolled oats and the 1/2 cup chopped pecans, switching to a sturdy spoon if the dough gets thick.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently press each dough ball down a little, make a small indentation in the top, and sprinkle or press a few of the extra chopped pecans onto each cookie.
- Bake for 18 to 20 minutes, pulling the cookies when the centers look set and before the edges really start to brown.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack because they are delicate right out of the oven.
- Stir the powdered sugar and water together until smooth, then drizzle the glaze over the cookies while they are cooling but not steaming hot.
Notes
Keep the iced cookies in an airtight container in the refrigerator for up to 5 days, using parchment between layers if stacked. Freeze for up to 3 months once the glaze has fully set, with parchment between layers; thaw on the counter for 20 to 30 minutes before eating. To refresh a cookie, microwave it for 8 to 10 seconds, but do not overheat or the glaze will get slippery.
Nutrition
Calories: 186kcal
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