These pumpkin oatmeal cookies can be served for a small get together with friends. Just serve these beauties to them along with newly brewed coffee or tea. They taste so good with coffee and I am telling you this not just because I am a coffee addict! You can also serve this with milk! Milk is good with these cookies!
One of our friends over at Shugary Sweets has this to say about the recipe:
“Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze.”
The truth is, these pumpkin oatmeal cookies are so sinfully good you should feel guilty about consuming so much of these. But how could you if they taste just as heavenly? Other than that, their taste just gets better when eaten with the people you love! What more can you ask for? So thank you very much for this recipe!
Ingredients
FOR THE COOKIE:
- 1/2 cup Kerrygold unsalted butter, melted
- 1/4 cup Domino granulated sugar
- 1/2 cup Domino light brown sugar, packed
- 1/2 cup Libby’s pure pumpkin
- 1 tsp McCormick ground cinnamon
- 1/2 tsp McCormick ground nutmeg
- 1/2 tsp kosher salt
- 1 tsp Clabber Girl baking soda
- 2 tsp Clabber Girl baking powder
- 1 cup Quaker quick cook oats
- 1 cup Gold Medal all-purpose flour
- 1/2 cup Toll House white chocolate morsels
FOR THE GLAZE:
- 1 cup Domino powdered sugar
- 1 tsp McCormick maple flavoring
- 1 Tbsp Borden milk
Instructions
- In a large mixing bowl, beat butter with sugars. Add pumpkin and mix until fully combined. Add cinnamon, nutmeg, salt, baking powder, baking soda, oats and flour. Mix until blended.
- Fold in white chocolate morsels.
- Drop cookies by large tablespoon onto a parchment paper lined cookie sheet. Bake in a preheated 350 degree F oven for 14-16 minutes. Remove and cool completely before glazing.
- For the glaze, whisk together all the ingredients. Drizzle or spoon onto each cookie. Allow to set, about 15 minutes.
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Quick Tip: You can add nuts for that extra crunch if you like.
Thanks again to Shugary Sweets for this amazing recipe.
