Pumpkin Spice Oatmeal Cookies without Pumpkin Puree
Soft and chewy Pumpkin Spice Oatmeal Cookies without Pumpkin Puree. Packed with warm spices, oats, and raisins!
Servings 24 cookies
Calories 3774kcal
Ingredients
Cookies
- 1 1/4 cups (150g) all-purpose flour, scoop & leveled
- 2 tsp pumpkin pie spice homemade or store-bought
- 1/2 tsp baking soda
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats
- 3/4 cup raisins
Pumpkin Spice Glaze
- 30 g unsalted butter, melted
- 1 1/4 cups (150g) powdered sugar
- 1 tsp pumpkin pie spice, homemade
- 2 1/2 Tbsp whole milk
Instructions
Cookies
- Combine Dry Ingredients: In a small mixing bowl, add the flour, pumpkin pie spice, baking soda and salt. Whisk until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, add softened butter and both sugars. Beat on high for 2 minutes until well combined, pale, and fluffy. Scrape down the sides.
- Incorporate Egg and Vanilla: Add the egg and vanilla, beating for 15 seconds until well combined.
- Mix in Oats: Pour in oats and beat on low speed for 10 seconds until just incorporated into the dough.
- Add Flour Mixture: Add the flour mixture, beating for on low speed for 15 seconds until a dough forms without over-mixing.
- Raisins: Fold in raisins using a spatula until evenly distributed.
- Chill: Cover and chill the dough in the fridge for 30 minutes.
- Preheat Oven: While the dough chills, preheat the oven to 156ºF (180ºC) fan-forced. Line a baking sheet with parchment paper and set aside.
- Form Cookies: Roll about 1 heaping tablespoon (30g / 1 oz.) of dough into a ball, flatten in your palms and place on the baking sheet. Leave a small gap between each cookie.
- Bake: Bake for 10-12 minutes until the edges are golden and the tops are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Pumpkin Spice Glaze
- Prepare the Glaze: Once the cookies have cooled, start making the glaze. In a small mixing bowl, sift the powdered sugar and pumpkin pie spice. Pour in the melted butter and milk. Whisk until smooth.
- Dip Cookies: Dip the tops of the cooled cookies into the glaze, allowing the excess to drip back into the bowl. If the glaze thickens while glazing, whisk in an extra ½ tablespoon of milk to thin it out.
- Set Glaze: Place the glazed cookies on a wire rack and allow the glaze to set before serving. Enjoy!
Notes
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
Nutrition
Calories: 3774kcal | Carbohydrates: 601g | Protein: 43g | Fat: 142g | Saturated Fat: 84g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 37g | Trans Fat: 5g | Cholesterol: 501mg | Sodium: 1301mg | Potassium: 1855mg | Fiber: 25g | Sugar: 308g | Vitamin A: 4191IU | Vitamin C: 7mg | Calcium: 360mg | Iron: 18mg