NYT Pumpkin Oatmeal Cookies

Ingredientes

For the cookies:

½ cup/113 grams unsalted butter, softened

¾ cup/150 grams light brown sugar

¼ cup/50 grams granulated sugar

½ cup/115 grams pumpkin purée

2 teaspoons pumpkin spice

2 teaspoons vanilla extract

1 teaspoon kosher salt

1½ cups/135 grams old-fashioned rolled oats

1 cup/128 grams all-purpose flour

½ teaspoon baking soda

For the frosting (optional):

½ cup/113 grams unsalted butter, softened

1 cup/120 grams powdered sugar

1 tablespoon pumpkin purée

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

Pinch salt

Instrucciones

For the cookies:

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, use a stand mixer or a hand mixer to beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy.

Add the pumpkin purée, pumpkin spice, vanilla extract, and kosher salt. Mix until the ingredients are well combined.

In a separate medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, and baking soda.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart.

Bake for 12–15 minutes, or until the edges are set and the cookies are lightly browned. The centers may still be soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the frosting (optional):

Once the cookies are cool, beat the softened butter and powdered sugartogether in a medium bowl until fluffy.

Add the pumpkin purée, pumpkin spice, vanilla extract, and salt. Continue beating until the frosting is smooth.

Spread the frosting generously over each cooled cookie.