Total Time About 30 minutes, plus cooling

Prep Time 10 minutes

Cook Time 20 minutes, plus cooling

Ingredients

Yield:About 30 cookies

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For the Cookies

½cup/113 grams unsalted butter, softened

¾cup/150 grams light brown sugar

¼cup/50 grams granulated sugar

½cup/115 grams pumpkin purée

2teaspoons pumpkin spice

2teaspoons vanilla extract

1teaspoon kosher salt (such as Diamond Crystal)

1½cups/135 grams old-fashioned rolled oats

1cup/128 grams all-purpose flour

½teaspoon baking soda

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For the Frosting (optional)

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½cup/113 grams unsalted butter, softened

1cup/120 grams powdered sugar

1tablespoon pumpkin purée

1teaspoon pumpkin spice

1teaspoon vanilla extract

Pinch salt

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Preparation

1. Step 1

   Heat oven to 350 degrees and line two large rimmed baking sheets with parchment paper. Place your racks in the top and bottom third of the oven.

2. Step 2

   Prepare the cookies: Using a large bowl and electric mixer, cream the butter, brown sugar and granulated sugar until light and fluffy, 5 minutes. Mix in the pumpkin purée, pumpkin spice, vanilla and salt until well combined.

3. Step 3

   Add the oats, flour and baking soda and mix on low speed until moistened, then switch to a flexible spatula to mix just until combined.

4. Step 4

   Scoop the dough in heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between scoops. Use damp fingers to gently press and slightly flatten each portion; they will not spread much.

5. Step 5

   Bake 14 to 16 minutes or until the cookies are matte and slightly golden on the edges, rotating the pans from front to back and switching racks halfway through. Cool completely on the baking sheets.

6. Step 6

   While the cookies cool, prepare the frosting (if using): In a medium bowl, combine the butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla and salt. Mix on low with an electric mixer until the sugar is moistened, then adjust speed to medium-high and mix until light and fluffy, scraping the bowl as necessary, about 3 minutes.

7. Step 7

Spread about 2 teaspoons of frosting onto each cooled cookie. Store frosted cookies in an airtight container, layering with parchment or wax paper, and keep in the fridge or at room temperature.

Notes:

Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin spice frosting makes them even better. In keeping with the autumnal theme, the frosting includes a little bit of pumpkin purée, which imparts a creamy orange hue and well balanced flavor. If you don’t keep a pumpkin spice blend on hand, cinnamon is a great substitute.