An easy way to indulge in the richest autumn flavors, these Pumpkin Oatmeal Cookies were a game night favorite at my place recently and could also serve as a great little dessert to pass around at holiday gatherings throughout November and December. But they’re so good, you’ll want to make a batch to leave at home too.
This original recipe from About.com is not frosted. I picked up a can of Duncan Hines Creamy Home-Style Frosting, which contains no high fructose corn syrup, to top them off. But if you’d rather go one-hundred-percent homemade, cream cheese frosting is pretty simple to put together and the recipe can be found here. I topped half of the batch with a mix of chopped pecans and peanuts, and sprinkled the other half with cinnamon, just to leave options.
A commenter on the original recipe left a great gluten-free variation that simply includes swapping out the flour for Bob Mill’s gluten-free all-purpose flour and adding xantham gum as directed, while keeping all other ingredients and their measurements the same.
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup (8 ounces) butter, softened
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned solid pack pumpkin
- 1 cup raisins or cranberries
- 1 cup chopped pecans, walnuts, or hazelnuts