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A stack of soft-baked pumpkin oatmeal cookies drizzled with white cinnamon glaze on a wire cooling rack.
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Soft-Baked Pumpkin Oatmeal Cookies

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings
Calories: 145kcal

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree, patted dry
  • 1 large eg g
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all -purpose flour
  • 1 1/2 cups old -fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sal t
  • 1 cup powdered sugar
  • 2 tablespoons mil k
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
  • Cream together softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
  • Incorporate the pumpkin puree, egg, and vanilla extract, beating until smooth.
  • In a separate medium bowl, whisk together the flour, oats, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
  • Portion dough into 2-tablespoon rounds and place on the prepared baking sheets 2 inches apart.
  • Bake for 10 to 12 minutes until edges are set but the center remains soft.
  • Cool cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Whisk together powdered sugar, milk, and additional cinnamon to create a glaze.
  • Drizzle the glaze over the cooled cookies and allow to set before storage.