These pumpkin oatmeal cookies are absolutely one of my favorite cookies to serve during autumn months. I made them yesterday afternoon for my guests. The recipes are from my cookbook, Confectionately Yours.
Makes about 34 cookies
1 c. all-purpose flour
1 c. rolled oats
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground mace
1/4 t. ground nutmeg
1/2 c. unsalted butter, softened
3/4 c. dark brown sugar, firmly packed
1/3 c. granulated white sugar
1/2 c. packed pumpkin puree
1 lg. egg
1 t. vanilla extract
2/3 c. walnuts, finely chopped
2/3 c. baking raisins, sweetened dried cranberries, pitted and chopped fresh dates, and/or chopped prunes, combined
- Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper.
- In medium bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, ginger, mace, and nutmeg. Set aside.
- In a large bowl, beat together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla. On lowest speed of mixer, beat in dry ingredients until well combined and then stir in nuts and fruit.
- Scoop by rounded tablespoonfuls onto baking sheets spacing cookies 3” apart.
- Bake for about 14 to 16 minutes or until cookies are just set and are lightly browned on the bottoms. Place baking sheets on wire racks and allow cookies to cool. Serving suggestions: once cooled drizzle with Pure White Cookie Icing.
Pure White Cookie Icing
This icing will add just a little sweetness to your baked goods, and will make them see a little moister, but is primarily used for decoration.
1 c. confectioner’s sugar
1 T. milk
2 t. light corn syrup
- Place confectioner’s sugar in a small bowl. Stir in milk and light corn syrup until perfectly smooth. The mixture will be a little on the thick side, but should pour from a spoon in a slow, smooth stream.
- Drizzle or pipe onto cooled baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)