Prep 0 mins
Cook 20 mins
These yummy, soft, chewy cookies have a nice pumpkin taste to them. The chocolate chips are optional, and I like the cookies better without the chips. I don't use the pecans, because I don't like them, but use them if you want. I also don't use the 1/4 cup measurement to drop the cookies on the baking sheet. I just use a tablespoon measurement. If you use a different measurement, you might want to adjust the time that you bake them. This is one of my favorite cookie recipes.
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 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
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄4 cup milk (enough to make a spreadable glaze) or 1⁄4 cup cream (enough to make a spreadable glaze)
- 1⁄2 cup chopped pecans (optional)
- 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.