Description
These cookies are soft and chewy. They combine pumpkin and oats. Maple icing adds sweetness. Perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Whisk flour, oats, cinnamon, nutmeg, baking soda, and salt in a bowl.
- Cream butter and brown sugar in a separate bowl.
- Beat in pumpkin puree, egg, and vanilla.
- Stir dry ingredients into wet mixture until combined.
- Drop rounded tablespoons of dough onto the baking sheet.
- Bake for 12 to 14 minutes.
- Cool cookies on a wire rack.
- Whisk powdered sugar, maple syrup, and milk in a small bowl.
- Drizzle icing over cooled cookies.
Notes
- Use canned pumpkin puree for best results.
- Adjust spices to taste.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg