Epicure Recipes

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Pumpkin Spice Oatmeal Cookies

DessertLow-sodiumSugar ConsciousVegetarianGluten-freeThanksgivingSheet PanAppetizers & Small BitesDessertsDairy-freeNew Year’s EveChristmasHalloween

1 hr 25 min (includes 30 min chilling)

40 cookies

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Spice up the classic oatmeal cookie for the holidays. We’re all about cozy vibes this year. These cookies are like a warm hug on a crisp autumn day, or a sweet treat for a gluten-free Santa and his little elves on Christmas Eve. Our favourite pairing? A drizzle of spiced glaze alongside a steaming cup of Dark & Dreamy Hot Chocolate.

Ingredients

  • 2 cups rolled oats
  • 1 2⁄3 cups gluten-free all-purpose flour 
  • 1 tsp baking soda
  • 2 tbsp Pumpkin Pie Spice
  • 1 cup brown sugar 
  • 3⁄4 cup unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1 egg
  • 1⁄3 cup fancy molasses

Preparation

  • Pulse oats in a food processor 12–15 times until you have a coarse flour. The texture does not need to be even.
  • In a bowl, combine oats, flour, spice, and baking soda.
  • In another larger bowl, using a stand mixer (with paddle attachment) or hand mixer, beat brown sugar, butter, and granulated sugar for 2 min. Add egg and molasses; beat on high until combined, about 2–3 min. Scrape down sides of bowl and beat again as needed until fully combined.
  • Add flour mixture; beat on low until combined. Dough will be very thick and a little sticky. Cover; refrigerate 30–45 min.
  • Meanwhile, preheat oven to 350° F. Line Sheet Pan with Sheet Pan Liner.
  • Scoop 1⁄3 of the dough into 1 1⁄2 tbsp balls. Arrange on pan, about 3" apart. Return remaining dough to the refrigerator.
  • Bake 12–14 min, or until cookies are lightly browned at edges (centres will be very soft).
  • Let cool on pan 10 min; transfer to Cooling Rack to cool completely.
  • Repeat with remaining dough.

Epicure Products Used

Nutritional Information

Per serving: Calories 110, Fat 4 g (Saturated 2.5 g, 0.2 0 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 17 g (Fiber 0 g, Sugars 10 g), Protein 1 g.

Tips

To make a glaze for the cookies, combine 1 1⁄2 cups icing sugar with 1 tbsp milk, your choice, 1⁄4 tsp vanilla extract, and 1⁄4 tsp Pumpkin Pie Spice. The icing will be very thick, slowly add small amounts of milk until a thick icing has formed. Dip or spoon glaze over fully cooled cookies.