Pumpkin Oatmeal Cookies with Vanilla Bean Icing
These pumpkin oatmeal cookies are perfect for enjoying on a crisp fall day, or at any holiday event. Malty rye flour pairs with the warm flavors of cinnamon, nutmeg, and clove for a unique twist on a pumpkin favorite. Drizzled with a sweet vanilla bean icing, keep this recipe handy when your next craving for autumn flavors appears!
Pumpkin Oatmeal Cookies with Vanilla Bean Icing
Makes 24 cookies
Cookie Ingredients:
2 cups rye flour
1-1/2 cups old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fresh nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon Kosher salt
2/3 cup pumpkin puree
1 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
2 egg yolks, room temperature
1/3 cup maple syrup
1 teaspoon pure vanilla extract
Vanilla Bean Icing Ingredients:
1 cup confectioners' sugar, sifted
1 tablespoon whole milk
1 teaspoon vanilla bean paste
Directions:
1. Line 2 cookie sheets with parchment paper and set aside.
2. In a large mixing bowl, add the rye flour, rolled oats, baking soda, baking powder, nutmeg, cinnamon, ginger, clove, allspice, and salt. Mix until combined.
3. In a small bowl, place the pumpkin puree and press with a paper towel to soak up any excess liquid. Discard the paper towel.
4. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar on high speed for 3-5 minutes. Add the pumpkin puree, egg yolks, maple syrup, and vanilla extract and continue to mix until combined. Scrape down the sides and bottom of the bowl with a flexible spatula as needed.
5. On low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined.
6. Scoop the dough into roughly 2" balls and place, evenly spaced, on the cookie sheets. Place the cookie sheets in the freezer for roughly 10 minutes to chill.
7. While the cookie dough is chilling, preheat the oven to 350°F. Once ready to bake, bake for 10-12 minutes, or until the edges are a light golden brown. Cool the cookies on the cookie sheets for 2-5 minutes, then transfer to a cooling rack.
8. While the cookies cool, makethe icing. In a medium bowl, whisk together the confectioner’s sugar, 1 tablespoon whole milk, and vanilla bean paste until a thick icing has formed. (If needed, very gradually and incrementally add additional whole milk, 1/4 teaspoon at a time until the icing can be drizzled while still holding its shape.) Drizzle onto the cooled cookies. Wait for the icing to harden before serving or stacking. ENJOY!
Tip: Store cooled cookies in an airtight container at room temperature for up to 7 days, or in the freezer for up to 3 months.