Description
These dense, chewy pumpkin oat cookies capture the essence of autumn in every bite. By blotting the pumpkin puree to remove excess moisture, we achieve a perfect, stable texture that avoids being cakey. Paired with a tangy, spiced cream cheese drizzle, these cookies offer a sophisticated balance of warm spices, earthy oats, and rich molasses. Perfect for busy weeknights or cozy gatherings, they are a delightful treat for any fall occasion.
Ingredients
2 1/2 cups old-fashioned rolled oats
1 2/3 cups all-purpose flour
1 cup chopped pecans
1 cup pure pumpkin puree
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg yolk
2 tablespoons unsulfured molasses
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon spice mix (cinnamon, nutmeg, cloves, ginger, allspice)
4 oz cream cheese, softened (for icing)
1 cup powdered sugar (for icing)
1 tablespoon milk (for icing)
Instructions
Line a large plate with paper towels and spread pumpkin puree on top; let sit for 15 minutes to absorb excess moisture.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and spice mix.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg yolk, molasses, vanilla extract, and the blotted pumpkin puree until well combined.
Gradually stir in the dry ingredients, then fold in the rolled oats and pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12-14 minutes until edges are set, then cool completely on a wire rack.
Whisk together softened cream cheese, powdered sugar, milk, and a pinch of spice mix until smooth.
Drizzle the icing over the cooled cookies.
Notes
Ensure the pumpkin is blotted well for the best texture. If you prefer a nut-free version, sunflower seeds are a great substitute for pecans. Store cookies in an airtight container in the refrigerator due to the cream cheese icing.
- Prep Time: 25
- Cook Time: 14
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg