Oatmeal Pumpkin Pie Spice Cookies
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A pumpkin recipe! Are your surprised?
I sure hope not! It’s pumpkin everything around my neck of the woods. They’re everywhere and I love it.
So I have been trying to make pumpkin cookies for about a month now. I made three recipes that I didn’t like and then I made these and fell in love, hard. These oatmeal pumpkin pie spice cookies taste like Fall. A little spicy, warm, comforting, sweet, and chewy. Oh and these are super easy to make too.
They’re very similar to an oatmeal cookie but with a ton of pumpkin pie spice in them and a few other spices like cinnamon and ginger, and nutmeg. What really make these cookies amazing is the drizzle on top. It not only makes them look oh so pretty but it adds a hint of sweetness and vanilla without any spices in it, these bad boys are spicy enough.
If you look closely, you can see the specks of pumpkin pie spice – just like vanilla beans in vanilla bean ice cream. I didn’t add any pumpkin puree which is why I put a ton of the spice in there so that the pumpkin flavor would come through. One less ingredient and it works!
I’m obsessed with those mini pumpkins.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- Glaze
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 teaspoons water
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
- In a large bowl, mix all of the dry ingredients together; flour through the pumpkin pie spice; set aside.
- In a stand-alone mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add eggs one at a time and vanilla extract, scraping down the sides of the bowl as necessary.
- With the mixer on low-speed, gradually add the dry ingredients until a thick dough forms.
- Measure about 1 1/2 tablespoons of dough and drop them on the baking mat. Bake for 12 – 14 minutes. Let cool completely before glazing.
- To make the glaze, whisk all the ingredients together in a bowl. The glaze should be runny but not so runny that it will run off the cookies. If the glaze does ends up being too thick, or starts to harden a little, add an additional teaspoons of water. Drizzle icing over cookies using a piping bag or a fork.
These were the BEST cookies EVER!!!! Thank you for the recipes! The icing was fabulous and truly added the perfect essence to the delicious cookies! I’m adding some pretty sprinkles on top for the holidays! I will make these over and over for sure! YUM!
Yay! We love them too! Enjoy!
Made these in May since I’m craving the fall season…but these are my new favorite cookies! These are amazing! I didn’t even make the glaze, I find the cookies are the perfect sweetness. I didn’t change the recipe at all.
How many cookies does this recipe make?
About 30 cookies! I will add that to the recipe. Enjoy Andrea!
I love that drizzled frosting on the tops of those pumpkin cookies. Looks amazing!
Thanks so much! It’s truly the best part!
They look really good! I love pumpkin and spice!
Thanks Marye! Yes, it’s just a good spice flavor!
Love love love pumpkin cookies! That glaze looks great. 🙂
Thanks Julia!