Yup… more cookies today. But these are very different and more like cookies than clouds. In this version I tried adding oats, raisins, nuts, and spices to create a cross between an oatmeal cookie and a pumpkin cookie. (Although, because of the pumpkin, they are softer and less chewy than an oatmeal cookie.) Then… just because it sounded like a good idea, I drizzled them with a spicy cream cheese glaze.
Oh my stars! YUMMMMMMM!
You may want to make these when no one is home because, if anyone is home and they smell the pumpkin spicy goodness coming from the kitchen, you will never fill your cookie jar. These will be gone before it’s time to store them.
Prepare your taste buds my friends. These cookies scream FALL!
If you have any left, have them with a cup of hot caramel apple cider. Ohhhhhh myyyyyy!
Glazed Pumpkin Spice Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 1/3 cups quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup light brown sugar, packed
- 1 cup pumpkin (not pie filling or mix)
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 1 cup raisins
- 1 cup pecans
For the Glaze:
- 1/2 stick (1/4 cup) butter
- 2 oz cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
- 1/8 teaspoon cinnamon
- dash of allspice
- dash of nutmeg
Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray.
In a bowl or on a sheet of waxed paper, blend flour, oats, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large mixing bowl, beat the butter with the sugars until creamy. Add pumpkin, vanilla and egg, beating just until combined. Stir in the raisins and pecans.
Drop by spoonfuls onto prepared cookie sheets. Press down lightly to spread a little. (Cookies will spread out more while cooking.)
Bake for approximately 17 minutes. Check them at 15 minutes as oven temperatures vary. Remove from oven and let sit for 2-3 minutes before removing to a rack to cool completely.
Prepare glaze:
Melt the butter and stir in the cream cheese to combine. Add remaining ingredients. Taste. Add a dash more allspice and/or nutmeg if you think it needs it. Just don’t overdo it. You don’t want the spicy glaze to overpower the rest of the flavors.
Line up the cooled cookies on waxed paper-lined cookies sheets on your counter top. Drizzle the glaze over the cookies in long strokes, drizzling across several cookies in lines. Place in refrigerator to set the glaze. This should take about 30 minutes. Remove and store in sealed container.
This makes approximately 3 1/2 dozen cookies.
Sweetest Blessings,
LeAnn
{ 7 comments… read them below or add one }
I am a pumpkin lover, and these last few recipies…oh my. Do you know how to get drool out of my computer keyboard?
Next to the change in the seasons, I think fall cooking is my favorite. A question about the pumpkin. Is it just plain canned pumpkin?
This recipe looks delicious. It’s on my to-do list. Also, I love the ability to print the recipes.
LeAnn – I’m going to make this one!!! But I have a question. I only have “old fashioned” oats. Is there any adaptation I can make to the recipe so I can use those?
Wonderful recipe! I made these today. I got one batch out of the oven too early @15 min’s, they were too soft to pick up. We just had to eat them immediately! YUM! Your time of 17 min’s is perfect. Everyone loved them! Thanks LeAnn. YOur recipes are amazing!
Hi Glynnis,
I have never switched out rolled oats for quick-cooking oats in this particular recipe but I have made the switch on other recipes as I usually keep rolled oats instead of instant in the house. It does make a difference in baking. The cookies will probably work but they may be chewier and possibly a little dry. Although… I like a chewy cookie!
Hugs!
LeAnn
My Grandmother used to make these. I had not seen them for years. I now make them for my son, who loves them.