These chewy pumpkin oatmeal cookies taste like oatmeal cream pies! They’re full of pumpkin spices and drizzled with an easy powdered sugar icing.
What’s the trick to making these pumpkin oatmeal cookies taste like oatmeal cream pies? Well, a few things. These are actually vegan oatmeal cookies: coconut oil is used in place of butter, and pumpkin instead of eggs. The coconut oil brings just the right texture to the cookies without bringing in a flavor of coconut! The pumpkin brings moisture and a bit of binding to the cookie.
These pumpkin oatmeal cookies are full of the traditional pumpkin spices: cinnamon, ginger, and nutmeg. And the powdered sugar icing drizzled in a lacy pattern takes them over the top. Other than being vegan, the method is similar to most cookie recipes.
For the cookies
- 1 1/2 cups One Degree Organic Sprouted Rolled Oats or regular rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup coconut oil, at room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 tablespoon vanilla
For the powdered sugar icing
- 3/4 cup confectioners’ sugar
- 1 1/2 tablespoons almond milk
- In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
- In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 1/2 tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
- Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
- To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using a thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes. Store at room temperature in a cookie tin for up to 3 days or freeze for up to 3 months.
You can read full article and recipes here : https://www.acouplecooks.com/chewy-pumpkin-oatmeal-cookies/