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Soft Glazed Pumpkin Oatmeal Cookies

Soft, chewy, and perfectly spiced pumpkin oatmeal cookies topped with a rich maple vanilla glaze. The ultimate fall treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1.5 cups old-fashioned rolled oats not instant
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg yolk large
  • 1 cup pumpkin puree blotted dry
  • 2 tsp vanilla extract
Maple Glaze
  • 2 cups powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk plus more as needed
  • 0.5 tsp vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Blot the pumpkin puree with paper towels to remove excess moisture.
  3. In a medium bowl, whisk together flour, oats, baking soda, salt, and spices.
  4. Cream butter and sugars together until light and fluffy. Beat in egg yolk, vanilla, and pumpkin.
  5. Gradually mix in dry ingredients until just combined. Do not overmix.
  6. Scoop dough onto baking sheets, spacing 2 inches apart. Flatten slightly.
  7. Bake 11-13 minutes until edges are golden. Cool on pan for 5 minutes, then transfer to wire rack.
  8. Whisk glaze ingredients together until smooth. Dip or drizzle over cooled cookies.

Notes

Blotting the pumpkin is essential for a chewy rather than cakey texture. Store in an airtight container for up to 4 days.