Description
Soft, chewy, delicious pumpkin spice oatmeal cookies with icing! No rolling, dough-chilling or decorating needed — just bake these cookies and dip them in icing anytime you’re craving a cozy, quintessentially fall baking cookie recipe.
Ingredients
Units
Scale
For the cookies:
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
For the icing:
- 2 cups powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 3 to 5 tablespoons milk or heavy cream
Instructions
- First, make the cookies: Heat your oven to 350°F. Line two large baking sheets with parchment paper.
- In the bowl of a food processor, pulse oats 10 to 12 times just to break them up a bit into smaller, uneven-sized pieces (do not process into an oat flour; you’re just trying to cut up the oats a little). Add oats to a large bowl along with flour, baking powder, 2 1/2 teaspoons pumpkin pie spice, baking soda and salt.
- In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter on medium-high speed for about 1 minute or until smooth. Beat in both sugars on medium-high speed for about 2 minutes or until the mixture lightens and becomes fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.
- Stir in half of the oat mixture on low speed until just combined. Add remaining oat mixture; stir just until a dough forms and no dry bits remain.
- Using a spoon or cookie scoop, scoop approximately 2 tablespoons of dough; roll into a ball and place on baking sheet. Repeat with remaining cookie dough, spacing dough balls about 2 inches apart on prepared baking sheets. Bake on center rack, in batches if needed, for 10 to 12 minutes or just until the cookies are set and golden on the edges. Cool cookies 5 minutes on baking sheets, then transfer to a cooling rack to cool completely.
- Meanwhile, make the icing: In a medium bowl, whisk together powdered sugar, 1/2 teaspoon pumpkin pie spice and at least 3 tablespoons milk, or as much milk is needed to form a thick but drippy glaze. Lightly dip tops of cookies, one at a time, into the icing; let excess icing drip off. Return cookies to cooling rack to allow icing to set completely.
Notes
- Store cookies in an airtight container at room temperature or in the fridge for up to 5 days.
- If you don’t have pumpkin pie spice, you can make your own!
- Recipe adapted from Saving Room for Dessert.