Pumpkin Oatmeal Cookies
Warm, chewy cookies infused with pumpkin and spices, perfect for fall with a delightful icing drizzle.
Ingredients
For the Cookies
- 1 cup dairy-free butter Provides a rich base and creamy texture without any dairy.
- 1 cup brown sugar Adds depth of flavor and a hint of caramel sweetness.
- 1 cup pumpkin purée Offers moisture and a subtle sweetness, perfect for fall flavors.
- 1 teaspoon vanilla extract Enhances the overall flavor profile with a warm aromatic note.
- 2 cups all-purpose flour Creates the structure and base of the cookies.
- 2 cups rolled oats Provides a chewy texture and added fiber, making these cookies hearty.
- 1 teaspoon baking soda Acts as a leavening agent, helping the cookies rise.
- 2 teaspoons pumpkin pie spice A warm blend of spices that brings autumnal flavor to the cookies.
- 1 teaspoon cinnamon Adds warmth and depth, enhancing the overall flavor.
- 1 teaspoon salt Balances the sweetness and enhances the flavors.
For the Icing
- 1 cup powdered sugar Used for the icing, creating a sweet glaze.
- 2 tablespoons non-dairy milk Helps achieve the right consistency for the icing.
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a large baking sheet with parchment paper.
Mixing
- In a large bowl, cream together dairy-free butter and brown sugar until fluffy.
- Mix in pumpkin purée and vanilla extract until smooth.
- Gradually fold in flour, rolled oats, baking soda, pumpkin pie spice, cinnamon, and salt until evenly mixed.
Baking
- Scoop the dough into balls and place them on the baking sheet.
- Bake for 12-13 minutes until edges firm up and centers look set.
- Cool completely on the baking sheet.
Icing
- In a small bowl, whisk together powdered sugar and non-dairy milk until smooth.
- Drizzle over cooled cookies and let it set before serving.
Notes
For best results, use quality ingredients. Measure flour correctly to avoid dense cookies. Store leftovers in an airtight container.