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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, tightly packed - 1/2 cup granulated sugar The main ingredients give the cookies their unique flavor and texture. The rolled oats add chewiness and heartiness. All-purpose flour provides structure. Pumpkin puree brings moisture and a subtle sweetness. The sugars balance the flavors, while butter adds richness. - 1 cup powdered sugar - 2 tablespoons milk (or almond milk) - 1/2 teaspoon vanilla extract The icing adds a sweet and creamy touch. Powdered sugar helps create a smooth glaze. Milk thins it out, while vanilla adds a lovely aroma. You can adjust the thickness by adding more milk or sugar. - 1/2 cup chopped pecans Pecans are a tasty option for extra crunch. They add a nice nutty flavor. Feel free to skip them if you prefer simpler cookies. You can also try other nuts or chocolate chips for variety. For the full recipe, check the detailed steps provided earlier. First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven warms up, line a baking sheet with parchment paper. This will stop the cookies from sticking. Next, grab a medium mixing bowl. Combine 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk these ingredients together until they blend well. Set this dry mixture aside for later. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer or a whisk to beat them until the mixture looks light and fluffy. This should take about 3-5 minutes. Now, add 1/2 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture. Mix well until everything combines smoothly. Then, gradually stir in the dry mixture. Use a spatula or wooden spoon for this step. If you want, fold in 1/2 cup of chopped pecans for extra flavor. Using a cookie scoop or spoon, drop rounded dollops of dough onto the lined baking sheet. Make sure to space them about 2 inches apart so they can spread while baking. Place the sheet in your preheated oven and bake for 12-15 minutes. Check for doneness; the edges should be lightly golden, and the centers should remain soft. While the cookies bake, prepare the icing. In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of milk (or almond milk), and 1/2 teaspoon of vanilla extract. Whisk until the icing is smooth and creamy. If it’s too thick, add a bit more milk, one teaspoon at a time, until it’s just right. Once the cookies cool completely, drizzle or spread the icing on top. This adds a delicious finish to your iced pumpkin oatmeal cookies. For the full recipe, refer to the recipe section above. To get the right texture in your cookies, use room temperature butter. Cold butter makes dough tough and hard to mix. Soft butter blends easily with sugars, creating a light and fluffy base. Aim for a dough that is thick but still holds its shape. If your dough feels too dry, add a splash of milk. If it’s too wet, sprinkle in a bit more flour. Icing can make your cookies look special. You can drizzle or spread the icing on top. For drizzling, use a fork or a piping bag. Hold it high above the cookie for a nice effect. If you prefer spreading, use a knife or spatula. Spread the icing evenly for a smooth finish. Let the icing set for a few minutes before enjoying your cookies. Cooling is key for great cookies. Remove them from the oven when they are lightly golden. Let them sit on the baking sheet for about 5 minutes. This helps them firm up. After that, transfer the cookies to a wire rack. Let them cool completely before icing. This prevents the icing from melting into the cookie. Enjoy making these iced pumpkin oatmeal cookies! For the full recipe, check out the complete guide. {{image_4}} You can change the spices in your iced pumpkin oatmeal cookies to create new flavors. For a warm twist, add ground ginger or ground cloves. These spices bring a nice kick and can make the cookies even more special. You can also use allspice for a unique taste. Experiment with the spice mix to find what you like best. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many brands offer great mixes that work well. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can add more fun to your cookies with different mix-ins. Try using chopped walnuts or almonds instead of pecans. For a sweet touch, add chocolate chips. Dark chocolate works especially well with pumpkin flavors. You can also top the cookies with a sprinkle of chopped nuts or a drizzle of chocolate for a tasty finish. For the full recipe, check the complete instructions above. To keep your cookies fresh for a few days, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep the container at room temperature for the best taste. This way, your cookies stay soft and delicious for up to five days. If you want to save cookies for later, freezing is a great option. To freeze, let the cookies cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about two hours. After that, transfer them to a freezer-safe bag. This method helps keep them fresh for up to three months. When you're ready to enjoy them, simply take out the desired number of cookies. Let them thaw at room temperature for about 30 minutes. You can also warm them in the oven at 350°F (175°C) for a few minutes for that fresh-baked taste. For icing, store any extra in an airtight container in the fridge. This helps keep it fresh for up to a week. When you’re ready to use it again, just stir it well. If it’s too thick, add a splash of milk to reach your desired consistency. Enjoy your iced pumpkin oatmeal cookies anytime! You can find the full recipe for these delicious treats above. To make iced pumpkin oatmeal cookies, follow these steps: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a mixing bowl, whisk rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. 3. In another bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. 4. Add pumpkin puree, egg, and vanilla extract to the butter mixture and blend well. 5. Gradually mix the dry ingredients into the wet ingredients. Optionally, fold in chopped pecans. 6. Drop rounded dollops of dough on the baking sheet, spaced apart. 7. Bake for 12-15 minutes until lightly golden on the edges. 8. Cool cookies on a wire rack. Drizzle icing on each one after cooling. This quick overview gives you the basics to create these delicious cookies. For the full recipe, check the recipe section above. Yes, you can use fresh pumpkin. Fresh pumpkin puree brings a unique taste. To make it, cook and mash your pumpkin. Aim for a smooth texture similar to canned puree. Remember to drain any excess moisture. This step helps maintain the right dough consistency. Using fresh pumpkin can make your cookies more flavorful and vibrant. Iced pumpkin oatmeal cookies shine at gatherings. Serve them on a festive platter. Pair them with warm apple cider or a glass of milk. For a fun twist, enjoy them with a scoop of vanilla ice cream. They also make a great snack with coffee or tea. The flavors blend beautifully, making for a delightful treat. We explored how to make iced pumpkin oatmeal cookies. You learned about the key ingredients, tips for texture, and variations you can try. Baking these treats is fun and can lead to tasty results. Remember to store them well for freshness. Enjoy your time baking, and don't hesitate to experiment with flavors. Each batch can be a new favorite. Happy baking!

- Iced Pumpkin Oatmeal Cookies

Indulge in the cozy taste of fall with these delicious iced pumpkin oatmeal cookies! Made with rolled oats, warm spices, and creamy pumpkin puree, these cookies are perfect for any autumn occasion. The added icing takes them to the next level of sweetness. Get ready to impress your friends and family with this easy recipe! Click through for the complete recipe and make your kitchen smell heavenly!
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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 salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup brown sugar, tightly packed

1/2 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

For the Icing:

1 cup powdered sugar

2 tablespoons milk (or almond milk)

1/2 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well blended. Set this dry mixture aside.

      In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer or a whisk, until the mixture becomes light and fluffy, about 3-5 minutes.

        To the creamed mixture, add the pumpkin puree, egg, and vanilla extract. Mix well until all ingredients are fully combined and the mixture is smooth.

          Gradually incorporate the dry mixture into the wet ingredients by stirring with a spatula or wooden spoon until just combined. If desired, gently fold in the chopped pecans for added crunch and flavor.

            Using a cookie scoop or spoon, drop rounded dollops of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.

              Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. The centers should remain soft.

                Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  For the icing, combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk until the mixture is smooth and creamy. If the icing is too thick, add a little more milk, one teaspoon at a time, until reaching your desired consistency.

                    Once the cookies are completely cooled, drizzle or spread the icing on top of each cookie. Allow the icing to set for a few minutes before serving to create a lovely finish.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: About 24 cookies

                        - Presentation Tips: Arrange the iced cookies on a decorative platter, garnished with a sprinkle of cinnamon or a few whole pecans to enhance the autumnal feel.