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Oatmeal-Pumpkin Cookies

These pumpkin cookies are filled with pumpkin, oatmeal, and warm spices! Perfect to enjoy on a cool autumn night! Don't forget the maple glaze! It really makes these cookies special.

Prep time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Serving Size: 32 cookies

Featured Bakeware:

USA Pan Large Cookie Sheet


2 cups flour
1 1/2 cups oatmeal (old fashioned, not instant)
1 1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 can (15 ounce) pumpkin (not pie filling, just pumpkin)
1 cup (2 sticks) unsalted room temperature butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla

2 cups sifted confectioner's sugar
3 Tablespoons milk
2 Tablespoons maple syrup

Recipe Instructions

Preheat oven to 350 degrees. Whisk together the flour, oatmeal, salt, and spices. Break up any large lumps and set aside. In a separate bowl, cream together the butter and sugars until well mixed. Add in the egg and vanilla and mix well. Alternate adding your flour mixture and pumpkin. Scrape down bowl as you mix. Mix until everything is incorporated. Drop cookies by scant 1/4 cup onto your USA Pan cookie sheet. Bake for 24 minutes. Remove to cooling rack to cool for a few minutes and then remove from cookie sheet to cool completely. Once cool, mix glaze ingredients together. You can adjust the glaze to your liking if it's too thick or thin (adding more sugar or milk as needed). Use a fork or spoon to drizzle the glaze over the cool cookies. Let cookies sit for about 20 minutes until glaze sets.