Recipe: Iced Pumpkin Oatmeal Cookies

I fell in love with this recipe from Simply Recipes and this recipe from Williams-Sonoma. I couldn’t decide which to make (and my hips certainly don’t need both) so I combined them…the base is the Williams-Sonoma recipe definitely, but I don’t like raisins with my pumpkin and I hate nuts entirely (yeah, yeah except peanut butter). Thus we have this amazing cookie…and with all Penzeys Spices (ya know the freshest, best spices – and vanilla – on the planet)…OMG! Yep. Make these. NOW!

You can fiddle with the spices a bit and see what you like…this turns out to be my preference for it. I am a chai drinker so I always have cardamom on hand, but you can totally leave it out and they still taste great.


3/4 cup butter (I prefer to bake with margarine, gives it a better texture)
3/4 cup brown sugar (I use dark on everything…gives it a nice kick)
3/4 cup white sugar
3/4 cup pumpkin puree (half a 15 oz can or so)
1 egg
2 tsp vanilla
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cloves
1/8 tsp ground cardamom
2 1/4 cups flour
1 1/2 cups quick or old-fashioned oatmeal
1/2 cup raisins (if you really wanted to)

3 oz cream cheese
1 1/2 tbsp butter (I did use real butter for this!)
1 1/2 cups powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees.

Cream the butter and sugars together until fluffy. Add pumpkin, egg and vanilla. Combine well. Stir in spices and remaining ingredients until mixed.

Drop by the tablespoon (or by the really cool silicon push button backed cookie scoopful) onto a greased baking pan (or a silicon baking sheet like I do), about 2 inches apart (not unlike chocolate chip cookies). Bake about 15 to 20 minutes, until just brown. Cool.

Now these are great without “frosting”. Really they are. But you gotta “frost” them. Really. Trust me on this.

Just mix together the cream cheese and butter until fluffy, add the sugar and mix well. Toss in the vanilla and again mix well until its smooth. The mixture will be thick so all you have to do is “frost” each cookie. Let them sit out for about an hour before packaging them up though, just so the “frosting” hardens.


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Filed under Food Porn, Recipe

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