Pumpkin Recipes · Recipes

Pumpkin Oatmeal Cookies


Pumpkin Pie Oatmeal is a staple for breakfast around here, so it made logical sense that one day while measuring the rolled oats I noticed the recipe for oatmeal cookies on the canister and had an epiphany: Pumpkin Oatmeal Cookies! Being in the midst of our pumpkin baking marathon, I went online and found a scrumptious-sounding recipe for Oatmeal Pumpkin Cookies that included a maple glaze. Can we say YUMMERS?!! Thank you CHOW! Now witness my attempt to make the recipe with my meagerly-stocked kitchen:


For the cookies:

2 cups all-purpose flour
1 1/3 cups rolled oats (not instant)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

For the glaze:

1 1/2 cups powdered sugar, sifted
3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
2 tablespoons maple syrup


For the cookies:

“…Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside…”

I don’t actually have parchment paper so my only option is to grease the baking sheets.

“…Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside…”

So far, so good!


“…Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula…”

Uh oh. I don’t have a mixer either! Time to take off the rings and get my hands dirty…


“…Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl…”

The ingredients say the egg should be room temperature. I’ll do them one better: strait out of the chicken’s butt WARM. Lol!


“…With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin…”

Having no electric mixer, this part forced me to switch to the big wood spoon for extra muscle.


“…Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more…”

I let them bake for 10 minutes, switched the trays around and did another 10. They turned out perfect! My oven has weird temperature fluctuations though.


“…Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside…”


At this point, our lazy 13-week-old black lab puppy, Gertie decided to join me in the kitchen and help. I use the word “help” pretty loosely.


For the glaze:

“…Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)…”

Way easier than making frosting and smells amazing!


“…Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes…”

I laid out sheets of wax paper on the kitchen table for glazing.


Despite being an artist by trade, it turns out I’m a terrible cookie glaze dribbler.


All in all, the cookies weren’t as fluffy as they would’ve been with the use of things like parchment paper and a stand mixer, but the flavor is amazing. My official cookie taster gave them a 9 out of 10 …with no explanation of where the last point went!


One thought on “Pumpkin Oatmeal Cookies

  1. The original cookie was great. They disappeared quickly.
    Then I adjusted the respite to make them into pumpkin chocolate chip cookies. They went even quicker.

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