Pumpkin Oatmeal Cookies
Yossy Arefi in New York Times Cooking
Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin spice frosting makes them even better. If you don’t keep a pumpkin spice blend on hand you could pick some up at the Market! Yields abut 30 cookies.
INGREDIENTS
For the Cookies
- ½ cup/113 grams unsalted butter, softened
- ¾ cup/150 grams light brown sugar
- ¼ cup/50 grams granulated sugar
- ½ cup/115 grams pumpkin purée (canned or homemade)
- 2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1½ cups/135 grams old-fashioned rolled oats
- 1 cup/128 grams all-purpose flour
- ½ teaspoon baking soda
For the Frosting (optional)
- ½ cup/113 grams unsalted butter, softened
- 1 cup/120 grams powdered sugar
- 1 tablespoon pumpkin purée
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- Pinch salt
PREPARATION
Step 1 – Heat oven to 350 degrees and line two large rimmed baking sheets with parchment paper. Place your racks in the top and bottom third of the oven.
Step 2 – Prepare the cookies: Using a large bowl and electric mixer, cream the butter, brown sugar and granulated sugar until light and fluffy, 5 minutes. Mix in the pumpkin purée, pumpkin spice, vanilla and salt until well combined.
Step 3 – Add the oats, flour and baking soda and mix on low speed until moistened, then switch to a flexible spatula to mix just until combined.
Step 4 – Scoop the dough in heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between scoops. Use damp fingers to gently press and slightly flatten each portion; they will not spread much.
