The 9th Day: Maple Glazed Pumpkin Oatmeal Cookies

Maple Glazed Pumpkin Oatmeal Cookies.

‘Tis the season for warm treats! I created this recipe especially for the awesome folks at The Epicurious Community Table and Reynolds to Make Meal Magic, and I am thrilled to share it with you today! Pumpkin adds a delicious twist to the good old-fashioned oatmeal cookie. Who says that pumpkin is only for Thanksgiving? I so disagree. Drizzled with maple glaze, this delightful indulgence will give you a hankering to cozy up with a book by the fire while Michael Buble croons from your docked iPhone :) Effortlessly prepare large batches of these treats in less time by using the cookie baking sheets. Then simply enjoy serving the most popular treat at this year’s holiday gathering!

Ingredients:

- 1 3/4 cups all-purpose flour

- 2 cups quick-cooking rolled oats

- 1 teaspoon pumpkin pie spice

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup butter, softened

- 3/4 cup granulated sugar

- 3/4 cup brown sugar

- 1 15-ounce can pumpkin

- 1 egg

- 1 teaspoon vanilla

Glaze:

- 2 cups powdered sugar

- 3 tablespoons milk

- 2 tablespoons maple syrup

Prep:

1. Preheat the oven to 350°F.

2. Line cookie sheet with Reynolds® Cookie Baking Sheets Nonstick Parchment Paper.

3. Combine the flour, oats, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl; set aside.

4. Beat the butter and sugars in a stand mixer on medium speed until light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

5. Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.

6. Add half of the reserved flour mixture and beat on low speed until just incorporated.

7. Add half of the pumpkin and beat until just incorporated. Repeat with the remaining flour mixture and pumpkin until combined.

8. Drop 2-inch dough rounds on cookie baking sheet, staggering them 2 inches apart.

Method:

1. Bake cookies for 12 minutes.

2. Rotate the pans from top to bottom and front to back.

3. Bake the cookies for another 5 minutes.

4. Remove cookies from the oven. Using oven mitts, simply slide cookie baking sheet onto wire rack and let cool completely.

For the Glaze:

1. Combine ingredients in a medium bowl and whisk until evenly combined.

2. Dip spoon in glaze and drizzle over the cookies in a zigzag pattern. Let the cookies sit on the cookie baking sheet at room temperature until the glaze has set, about 20 minutes.

REYNOLDS KITCHEN TIP: You can cook large batches by preparing one set of cookies on the cookie baking sheet while another batch bakes. Then simply slide the cookie baking sheet with the baked cookies onto a cooling rack and you can immediately put another batch of cookie dough in the oven. It saves time and – BONUS – makes clean up a breeze.