Pumpkin Oatmeal Cookies Dessert (Recipe for Printing)
Soft pumpkin cookies with oats, spices, and spiced cream cheese icing for a delightful seasonal dessert.
# What You Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup granulated sugar
03 -
3/4 cup packed light or dark brown sugar
04 -
1 large egg yolk only
05 -
2 tablespoons unsulfured molasses
06 -
2 teaspoons pure vanilla extract
07 -
1 cup pumpkin puree
08 -
1 2/3 cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
2 1/2 cups old-fashioned rolled oats
12 -
2 1/2 teaspoons ground cinnamon
13 -
1 teaspoon ground nutmeg
14 -
1 teaspoon ground cloves
15 -
1/2 teaspoon ground ginger
16 -
1/2 teaspoon ground allspice
→ Add-Ins (optional, choose one or combine as desired)
17 -
1/2 cup chocolate chips
18 -
1/2 cup dried cranberries
19 -
1/2 cup chopped nuts
→ Spiced Cream Cheese Icing
20 -
4 tablespoons unsalted butter, softened
21 -
2 ounces cream cheese, softened
22 -
1 1/4 cups powdered sugar
23 -
1 teaspoon vanilla extract
24 -
2-4 tablespoons milk, plus more as needed
25 -
Reserved spice mix from dough
# How to Make It:
01 -
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
03 -
Mix in egg yolk, molasses, vanilla extract, and pumpkin puree until fully incorporated.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, salt, oats, cinnamon, nutmeg, cloves, ginger, and allspice.
05 -
Gradually add dry ingredients to wet ingredients. Mix until a cohesive dough forms.
06 -
Stir in chocolate chips, dried cranberries, or chopped nuts as desired.
07 -
Cover and chill dough for 30 minutes to prevent spreading.
08 -
Spoon heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 13 to 15 minutes, until edges are set.
09 -
Remove from oven and allow cookies to cool completely on baking sheets.
10 -
While cookies cool, beat together softened butter, cream cheese, powdered sugar, vanilla extract, 2 tablespoons milk, and reserved spice mix until smooth. Add additional milk as needed for drizzling consistency.
11 -
Dip the tops of cooled cookies briefly into icing, allowing excess to drip off, then transfer to a flat surface for icing to set.
# Extra Tips:
01 -
For gluten-free adaptation, substitute all-purpose flour with a certified gluten-free blend.
02 -
To reduce fat, replace half of the butter with unsweetened applesauce.
03 -
For best results, use canned or homemade pumpkin puree that is well-drained.
04 -
Chilling the dough helps cookies maintain their shape during baking.