Pumpkin Spice Oatmeal Cookies For Sharing
 
Prep time
Cook time
Total time
 
These are soft, moist, delicious cookies that can be mixed by hand or with a mixer. Oatmeal and pumpkin add fiber and great flavor.
Author:
Recipe type: Cookies and Bars
Cuisine: American
Yield: 5 dozen 2-1/2" cookies
Ingredients
Cookies
  • 2 cups (8-1/2 oz, 240 grams) all-purpose flour
  • 2 cups (7 oz, 200 grams) old-fashioned rolled oats
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (8 oz, 227 grams) butter, melted
  • 1 cup (7-1/2 oz, 213 grams) packed brown sugar
  • 1/2 cup (3-1/2 oz, 100 grams) granulated sugar
  • 1 cup (8 oz, 227 grams) canned pumpkin puree (not pie filling)
  • 10 oz (280 grams) Nestle® Toll House® Pumpkin Spice Morsels
Icing
  • 1-1/2 cups (6-1/2 oz, 180 grams) confectioner's sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water, plus more if necessary
Instructions
  1. Preheat oven to 350° F.
  2. Line baking sheets with parchment paper or line with lightly greased foil.
  3. Combine the flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl.
  4. By hand or with a mixer, blend the melted butter, brown sugar and granulated sugar in a large mixing bowl until combined, then add the pumpkin and mix in completely.
  5. Gradually beat in the flour mixture, then stir in the morsels and any other add-ins.
  6. Drop by 2 tablespoons portions (#30 scoop) 2 inches apart onto prepared baking sheets.
  7. Bake for 14 to18 minutes or until light golden brown.
  8. Remove from the oven and leave on the baking sheets for a full 5 minutes; then remove from the parchment and place on a cooling rack..
  9. While cookies cool, sift the confecitoner's sugar into a small bowl, then add the vanilla and 1 tablespoon of water, adding more water, a few drops at a time if necessary, to achieve smoothly flowing icing.
  10. With the cookies still on the cooling rack, slide a large sheet of parchment under the rack.
  11. Scoop the icing into a zip-top sandwich bag then snip off a tiny corner of the bag and drizzle the icing back and forth over the cookies.
  12. Let the icing dry, then store the cookies at room temperature, tightly covered.
Notes
Up to 1 cup of toasted and chopped nuts (pecans, walnuts) or dried fruit (cranberries, raisins, currants) may be added to the dough with the morsels.
Recipe by MJ Bakes A Lot at https://www.mjbakesalot.com/pumpkin-spice-oatmeal-cookies-for-sharing/