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–+ servings

Pumpkin Oatmeal Cookies

These pumpkin oatmeal cookies are soft, chewy, and filled with warm spices, pecans, and chocolate chips with a maple drizzle.
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AUTHOR Dianna
Course Dessert
Servings 18 cookies
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 22 minutes

Equipment

Ingredients
  

  • 1 cup all purpose flour or whole wheat flour
  • 2 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice (or clove, if preferred)
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/3 cup oil
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup pumpkin puree patted dry with paper towels
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans

Maple Cinnamon Icing

  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375°F. Line 2 large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, spices, baking soda, and salt.
  • In a separate bowl, whisk oil, sugars, egg, and vanilla until creamy. Add pumpkin and mix until just combined.
  • Add the dry ingredients to the bowl with the wet mixture and mix until just combined. Fold in the oats, pecans, and chocolate chips. Cover with plastic wrap, then place the cookie dough in the refrigerator to chill for at least 1 hour.
  • Use a rounded 1 1/2-tablespoon cookie scoop to form a dough ball, then use your hands to roll it into a ball. Place each cookie dough ball on the parchment paper and flatten into a round disc.
  • Bake for 10-12 minutes.
  • While the cookies are baking, make the icing by combining the ingredients in a bowl until smooth. Cover until ready to use.
  • Remove the cookies from the oven and transfer them to a wire rack, and allow them to cool completely. When ready to serve, drizzle the maple cinnamon icing on top. Enjoy!

Notes

Best tip: Don't be surprised if you like these cookies even more the next day. Resting gives the oats time to absorb moisture from the pumpkin, making the cookies chewier and the flavors even better.
Storage: After cooling, store your cookies in an airtight container for up to 3-4 days.
To freeze, place the pumpkin cookies on a baking sheet and put them in the freezer. Once frozen, transfer them to an airtight container and store them for up to 2 months. When ready to enjoy, let them thaw at room temperature.

Nutrition

Serving: 1cookies
Keyword pumpkin oatmeal cookies
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