Thursday, September 15, 2016

Pumpkin Oatmeal Cookies with a Maple Glaze

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

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


YUM!!!


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!

22 comments:

  1. Can't wait to try these. Thanks for sharing the recipe !!!

    ReplyDelete
  2. I'm thinking I should probably make them tonight. ;) They look amazing!

    ReplyDelete
  3. Yum!! Can't wait to try. Thanks for sharing.

    ReplyDelete
  4. These look so good! Thanks for sharing!

    ReplyDelete
  5. Those looks so yummy! And I love your cooking/baking posts with all the great step-by-step pictures!

    ReplyDelete
  6. These look AMAZING!!! I will for sure be making these.. and now that this Texas girl lives in Colorado, I totally don't have to wait as long for fall! *insert confetti emoji here*

    ReplyDelete
  7. Quick question; why not nonfat milk? :)

    ReplyDelete
  8. Pumpkin and powdered sugar going on the grocery list so I can make these ASAP!

    ReplyDelete
  9. Glad to know I'm not the only one who LOVES pumpkin....but not in her latte! :) These look yummy!

    ReplyDelete
  10. Andrea, where is your salt and pepper container from?! LOVE! I'm sure it is posted somewhere on your blog, but I can't find it for the life of me!

    Can't wait to try these cookies!

    ReplyDelete
  11. Yum! I JUST bought pumpkin to make muffins, but I think I may have to shift it over and make these cookies instead :) They look so yummy! I too am NOT a fan of the PSL, but LOVE everything else pumpkin :)

    ReplyDelete
  12. Yummy Andrea! I am going to see if the kids will try them in my house!

    ReplyDelete
  13. This may be kind of a dumb question but is the stand mixer really needed? I only have a hand held one with no paddle attachment, does that make much of difference? They look delicious!!

    ReplyDelete
  14. These look delicious! Can't wait to try them!!

    ReplyDelete
  15. Love your recipes!!! I cant wait to make these for my family! Have a great Friday Eve :)

    ReplyDelete
  16. I'm excited to try these! I never get tired of pumpkin recipes!

    ReplyDelete
  17. Oh, yummy! *adding pumpkin and oatmeal to the grocery list*

    ReplyDelete
  18. I made these last night - thanks for the suggestion! They are delicious....and really good with my coffee this morning. ;)

    ReplyDelete