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To make delightful pumpkin oatmeal cookies, gather these main ingredients: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup walnuts or pecans, chopped (optional) - 1/2 cup raisins or chocolate chips (optional) These ingredients create the perfect blend of flavors and textures. Rolled oats add chewiness. Pumpkin puree gives moisture and flavor. The spices bring warmth and a hint of fall. For a sweet finishing touch, you need the following for the maple glaze: - 1 cup powdered sugar - 2 tablespoons maple syrup - 2-3 tablespoons milk (or more for desired consistency) The glaze adds a lovely shine and sweetness. It also enhances the flavor of the cookies. Adjust the milk to make the glaze thicker or thinner, based on your preference. 1. Preheat your oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. 3. In a large bowl, mix rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. 1. In another bowl, cream the softened butter, brown sugar, and granulated sugar. Beat until fluffy. 2. Add pumpkin puree, egg, and vanilla extract. Mix well. 3. Gradually stir the dry mixture into the wet mixture. Combine until just mixed. 4. If you like, fold in chopped walnuts or pecans and raisins or chocolate chips. 1. Use a tablespoon or cookie scoop to drop rounded dough onto the baking sheet. Leave space between cookies. 2. Bake for 12-15 minutes. Check if edges are golden and tops are just set. 3. Let cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Measuring ingredients accurately is key to great cookies. Use a kitchen scale for the best results. If you don’t have one, use dry measuring cups for flour and oats. Spoon the flour into the cup and level it with a knife. This prevents packing it down, which can make cookies dense. Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes. Check them at 12 minutes. The edges should be golden, and the tops should feel set. If you like a softer cookie, take them out a minute early. To get the perfect glaze consistency, mix powdered sugar, maple syrup, and milk. Start with 2 tablespoons of milk. Add more if the glaze is too thick. You want it smooth but not runny. For drizzling the glaze evenly, use a spoon or a piping bag. If using a spoon, lift it high above the cookies. Let the glaze fall naturally. This gives a nice, even look. Pumpkin oatmeal cookies are great with coffee or tea. They pair well with a cold glass of milk, too. These cookies are perfect for fall gatherings, holiday parties, or just a cozy night in. Enjoy them fresh or share with friends! {{image_2}} You can change the flavor of your pumpkin oatmeal cookies easily. Try adding different spices. Nutmeg and allspice add warmth and depth. Just a pinch will do. Each spice gives a new twist to the cookie's taste. You can also switch out sugars. Use coconut sugar or honey for a unique sweetness. This can change the texture and flavor profile. If you want a gluten-free option, swap all-purpose flour with almond flour. It works well and keeps the cookies soft. You can also use gluten-free rolled oats to maintain the oatmeal texture. For vegan cookies, replace the butter with coconut oil. Use a flax egg instead of a regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can add more fun to your cookies with mix-ins. Dried fruit like cranberries or apricots adds sweetness. Shredded coconut gives a chewy texture. For crunch, try seeds like pumpkin or sunflower. You can even add chocolate chips for a sweet surprise. These optional ingredients make each batch unique and fun to explore. To keep your pumpkin oatmeal cookies fresh, use an airtight container. This helps prevent them from drying out or getting hard. You can store these cookies at room temperature for up to a week. If you live in a warmer area, the fridge is a better choice. The cool air helps keep them soft and tasty. Want to save some cookies for later? You can freeze them! Just place the cookies in a single layer on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. Be sure to remove as much air as possible. When you're ready to enjoy, thaw them at room temperature for a few hours. For the best taste, you can warm them slightly in the oven. These cookies stay fresh for about a week at room temperature. In the fridge, they can last up to ten days. If frozen, they can keep their yummy flavor for up to three months. Mark the date on the bag so you remember when you froze them. Enjoy your delicious treats anytime! Yes, you can use canned pumpkin. Make sure you pick pure pumpkin. Pure pumpkin has no added sugar or spices. Pumpkin pie filling has added sugar and spices, which can change your cookie flavor. Using pure pumpkin keeps the taste true to the recipe. It also gives the cookies a nice texture. Just measure one cup and add it to your mix. To check if the cookies are done, look for golden edges. The tops should look set but soft. A toothpick can help too. If it comes out clean, your cookies are baked. Baking for 12-15 minutes usually works well. Ovens can vary, so keep an eye on them. Let them cool a bit on the sheet before moving them. If you want a different topping, try cream cheese frosting. You can make it with cream cheese, butter, powdered sugar, and vanilla. Another option is a simple powdered sugar glaze. Mix powdered sugar with milk and a splash of vanilla. This is easy and quick to make. Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store the dough in the fridge for up to three days. You can also freeze the dough. Shape it into balls and freeze them on a baking sheet. Once frozen, store them in a bag. When ready, bake straight from the freezer. Just add a few extra minutes to the baking time. You learned about the key ingredients, steps, and tips for making delicious pumpkin oatmeal cookies. From mixing spices to perfecting the glaze, each detail matters. Remember to store cookies properly and explore variations to suit your taste. These cookies can be great for any occasion. Experiment with flavors and enjoy! By following these guidelines, you’ll bake cookies that everyone will love. Happy baking!

Pumpkin Oatmeal Cookies with Glaze Bakery

Indulge in the flavors of fall with these delightful Pumpkin Spice Oatmeal Cookies with Maple Glaze! Perfectly spiced with cinnamon, nutmeg, and ginger, these soft and chewy cookies are a must-try. Learn how to whip up this easy recipe and enjoy a delicious treat any time of year. Click through to discover how to make these mouthwatering cookies and impress your family and friends with your baking skills!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1/2 cup walnuts or pecans, chopped (optional)

1/2 cup raisins or chocolate chips (optional)

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

2-3 tablespoons milk (or more for desired consistency)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, whisk together rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined.

      In another mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).

        Mix in the pumpkin puree, egg, and vanilla extract until well combined.

          Gradually add the dry ingredients into the wet mixture, stirring until just combined. If desired, fold in the chopped nuts and raisins or chocolate chips.

            Use a tablespoon or cookie scoop to drop rounded dough onto the prepared baking sheet, leaving space between cookies.

              Bake for 12-15 minutes or until edges are golden and tops are just set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                While cookies are cooling, prepare the maple glaze. In a bowl, mix powdered sugar, maple syrup, and milk until smooth. Adjust the milk to reach your desired consistency.

                  Drizzle the glaze over the cooled cookies using a spoon or piping bag. Allow glaze to set before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies