Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 12 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1 cup rolled oats
- 2 cups unbleached all-purpose flour
- 1 cup canned pumpkin
- 12 ounces chocolate chips (optional)
- 2 cups powdered sugar
- 12 teaspoon pumpkin pie spice
- 14 cup milk (enough to make a spreadable glaze) or 14 cup cream (enough to make a spreadable glaze)
- 12 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees.
- Lightly grease (or line with parchment) two baking sheets.
- To make the cookies, in a large bowl, cream together the butter, sugars, vanilla, cinnamon, baking soda, and salt.
- Beat in the egg, then the oats.
- Add the flour alternately with the pumpkin.
- Stir in the chocolate chips, if you've decided to use them.
- Drop the dough by 1/4-cupfuls onto the prepared baking sheets.
- Bake the cookies for 20-25 minutes, until they're set.
- Remove them from the oven and transfer to racks to cool.
- To make the glaze, in a medum-sized bowl, stir together the powdered sugar, pumpkin pie spice, and milk or cream.
- Spread or drizzle each cookie with the glaze.
- Top with a sprinkle of pecans, if desired.
← Back to all recipes