These spiced pumpkin oatmeal cookies are a delightful treat, perfect for fall gatherings or as a comforting snack.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the pumpkin puree, egg, melted butter, and brown sugar until smooth.
Ensure the butter is slightly cooled before mixing to avoid cooking the egg.
In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Sifting helps to evenly distribute the baking soda and spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the oats.
Avoid overmixing to keep the cookies tender.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Check the cookies a minute before the suggested time to avoid overbaking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set before moving.
In a small saucepan, combine the powdered sugar, milk, molasses, and vanilla extract. Heat gently until smooth.
Stir constantly to prevent the glaze from burning.
Drizzle the glaze over the cooled cookies or dip the tops of the cookies into the glaze.
For a thicker glaze, let it cool slightly before applying.
Serve the cookies once the glaze has set. Enjoy!
Pair with a warm beverage for a cozy treat.
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