Name: Pumpkin Oatmeal Cookies
Prep time: 20 min
Total time: 1 h
Yield: 2 dz.
Ingredients: 1 3/4 c. all-purpose flour; 1 tbsp. pumpkin pie spice; 1 1/2 tsp. baking soda; 1 tsp. kosher salt; 3/4 c. (1 1/2 sticks) salted butter, at room temperature; 1 c. packed light brown sugar; 1/2 c. granulated sugar; 1/2 c. pure pumpkin puree; 1 large egg, at room temperature; 2 1/2 tsp. vanilla extract; 3 c. old-fashioned rolled oats; 2 1/2 c. powdered sugar, sifted

Step 1Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 2In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Add the pumpkin puree, egg, and 2 teaspoons of the vanilla, scraping the bowl as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats by hand with a rubber spatula.

Step 4Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 14 to 17 minutes. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough. Let the cookies cool completely.

Step 5In a medium bowl, whisk together the powdered sugar, the remaining ½ teaspoon vanilla, and 3 tablespoons water to a consistency loose enough to drizzle. If the glaze is too stiff, add water, 1 teaspoon at a time. Drizzle the cooled cookies with the glaze and allow to set, at least 15 minutes.

Pumpkin Oatmeal Cookies

Ingredients

Directions

Thanksgiving