Sourdough Pumpkin Iced Oatmeal Cookies
These sourdough pumpkin iced oatmeal cookies are soft, chewy, and perfect for fall. Made with sourdough discard, pumpkin puree, and topped with spiced maple icing.
Ingredients
Sourdough Pumpkin Cookies
- 1 cup salted butter room temperature
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 Tablespoon molasses do not use blackstrap molasses, use light or dark molasses
- ½ cup sourdough discard
- ¾ cup pumpkin puree
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 & ½ teaspoons pumpkin pie spice
- 1 & ½ cups all-purpose flour
- 3 cups quick oats
Spiced Maple Icing
- ½ teaspoon pumpkin pie spice
- ⅔ cup powdered sugar
- 2 Tablespoons maple syrup
- ½-1 Tablespoon milk
Instructions
Sourdough Pumpkin Cookies
- Preheat oven to 350℉ (177℃). Place oven rack in the center of the oven and line a baking sheet with parchment paper. Set aside.
- In a kitchen stand mixer fitter with a paddle attachment, combine room temperature butter and sugars. Cream together on medium-high speed for 2 minutes.
- Add the egg yolk, vanilla extract, molasses, sourdough discard, and pumpkin puree. Mix to combine, stopping halfway to scrape down the sides of the bowl with a spatula.
- Add the salt, baking soda, pumpkin pie spice, and mix. Add the flour ½ cup at a time and mix. Add the oats 1 cup at a time and scrape down the sides of the bowl to make sure all ingredients are evenly mixed together.
- Use a large spoon or cookie scoop to roll balls of cookie dough. Place a few inches apart on the baking pan lined with parchment paper. Place pan on the center rack of the oven. Bake for 12-15 minutes until cookies are puffed up and golden, with the edges set and the centers slightly underdone. Allow to rest on the baking pan for 5 minutes after removing from the oven before transferring cookies to a wire rack to cool.
Key tip: Don't over bake! The secret to soft, chewy cookies is to slightly underbake them.
Spiced Maple Icing
- When cookies are cool, make the icing by combining the pumpkin pie spice and powdered sugar in a bowl. Add the maple syrup and ½ Tablespoon (1 & ½ teaspoons) milk. If you want the icing thinner, add a little bit more milk. If the icing gets too runny, add more powdered sugar to thicken it to your desired consistency.
- Once the cookies are cool, scoop a little icing on top of each cookie and spread it around with the spoon. Allow the icing to cool and harden. Then serve and enjoy!
Notes
- Molasses - Do not use blackstrap molasses for this recipe or your cookies will be bitter. Use light or dark molasses for baking. Grandma's Original Unsulphered Molasses is a good brand to use.
- Oats - I use quick oats for this recipe because the result is a softer, fluffier cookie. You can use old fashioned oats if you wish. Just pulse them in a food processor or blender first to break them up.
- Pumpkin - Use pumpkin puree from a can for this recipe.
- Baking - Don't over bake these cookies! You do not want them to get dried out and crispy. Bake them for 12 minutes to start and then check on them. When ready, they will be puffed up and golden, with the edges set and the centers slightly underdone.