Fall is upon us and I am craving all things pumpkin. Well, except the lattes.... those aren't my jam. But pretty much everything else is :) I have been waiting for an opportunity to make these cookies and when we had a rainy evening and everything on hand I jumped on it.
Here's What You'll Need
Step 1 - Mix the flour, oats, baking powder, cinnamon, ginger, salt and nutmeg together in a bowl.
Step 2 - Place the butter, brown sugar and granulated sugar in your mixer. Start it on medium and let it go for a few minutes until it's all fluffy and lighter in color.
Step 3 - Add in the egg and vanilla extract and mix.
Step 4 - Add in half of the flour/oat mixture, mix it up a bit then half of the pumpkin and mix. Repeat with the other half of the flour/oats and pumpkin. Be sure to scrape down the sides.
This is seriously the weirdest looking dough. It's like a cookie dough/cake batter hybrid and I was completely skeptical. I scooped it out using a 1/4 cup measuring cup (per the original directions) and plopped them onto parchment paper lined baking sheets (these are my favorite because they're HUGE!).
Step 5 - Bake the cookies for 24 minutes at 350 degrees. I did two at a time and rotated the two pans so that they were on the lower rack half of the time and the upper rack the other half.
Step 6 - After the cookies have cooled on a cooling rack, mix the powdered sugar, milk and maple syrup together using a fork. It should be smooth and not super thick.
Step 7 - Take the glaze and drizzle it over the cool cookies
Let the glaze set for about 20 minutes and then you're set!
Spoiler alert - you don't have to wait for it to set... it's good when it's gooey as well :)
They are so so so good!!! Fall goodness without being way too pumpkiney ;)
So cross your fingers and hope for a dreary day so you can get your bake on :)
Happy Thursday, friends!