This post appears in Make Meal Magic

Prep Time: 20 minutes Cook Time: 17 minutes Makes: 40 Servings

‘Tis the season for warm treats! Pumpkin adds a delicious twist to the good old-fashioned oatmeal cookie. Drizzled with maple glaze, this delightful indulgence will give you a hankering to cozy up with a book by the fire. Effortlessly prepare large batches in less time by using non-stick parchment cookie baking sheets to easily transfer new cookie dough batches onto baking pans. This will become 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 Non-Stick 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.

Cook:

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 KITCHENS TIP:

Large cookie batches can be made by preparing one set of cookies on the cookie baking sheet while another batch bakes.Simply slide the cookie baking sheet with the baked cookies onto a cooling rack and immediately put another batch of cookie dough in the oven. You’ll save time and clean-up will be a breeze.

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