Pumpkin Oatmeal Cookies With Hazelnuts And Coconut

Name: Pumpkin Oatmeal Cookies With Hazelnuts And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1 cup Unsalted Butter, melted; 3/4 cups Dark Brown Sugar; 3/4 cups Granulated Sugar; 1 whole Egg; 1-1/4 cup Canned Pumpkin Puree; 2 teaspoons Vanilla Extract; 2-3/4 cups All-purpose Flour; 3/4 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; 3/4 teaspoons Fine Sea Salt; 1/4 teaspoons Allspice; 1/4 teaspoons Ground Cloves; 1/8 teaspoons Ground Nutmeg; 2 cups Rolled Oats; 3/4 cups Shaved Or Shredded Coconut; 3/4 cups Chopped Hazelnuts; 3/4 cups Semi-Sweet Chocolate Chips; FOR THE WHITE CHOCOLATE GLAZE:; 1 cup White Chocolate Chips; 1/2 cups Whole Milk; 1 cup Confectioner's Sugar (more Or Less As Needed)

Servings: persons

FOR THE COOKIES:
1 cup Unsalted Butter, melted
3/4 cups Dark Brown Sugar
3/4 cups Granulated Sugar
1 whole Egg
1-1/4 cup Canned Pumpkin Puree
2 teaspoons Vanilla Extract
2-3/4 cups All-purpose Flour
3/4 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
3/4 teaspoons Fine Sea Salt
1/4 teaspoons Allspice
1/4 teaspoons Ground Cloves
1/8 teaspoons Ground Nutmeg
2 cups Rolled Oats
3/4 cups Shaved Or Shredded Coconut
3/4 cups Chopped Hazelnuts
3/4 cups Semi-Sweet Chocolate Chips
FOR THE WHITE CHOCOLATE GLAZE:
1 cup White Chocolate Chips
1/2 cups Whole Milk
1 cup Confectioner's Sugar (more Or Less As Needed)

1
Preheat your oven to 375 F and line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
2
Into the bowl of your stand mixer with paddle attachment, add the butter and sugars. Mix until smooth. Next, add your egg and mix again until incorporated. Add the pumpkin puree and vanilla extract, and mix again until smooth.
3
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, allspice, ground cloves, and ground nutmeg. Fold in the rolled oats.
4
With the mixer speed set on low, slowly add the dry ingredients to the wet. Mix until just combined. Do not over-mix. Fold in the coconut, hazelnuts and chocolate chips until evenly dispersed.
5
Scoop the cookie dough onto the prepared baking sheets in 2 tablespoon dollops leaving an inch or two between each. Bake the cookies for 10-11 minutes or until the edges just begin to brown, but the center is still soft. Remove from oven and set aside to cool for 2-3 minutes. Transfer to a wire rack to cool the rest of the way.
6
While your cookies are cooling, prepare your glaze. In the top of a double boiler (with simmering water in the bottom), add the white chocolate chips and the whole milk. Whisk until melted. Remove from heat, and whisk in the confectioners' sugar until smooth. If you find that the glaze is too thick, add a touch more milk. If you find that it is too thin, add tablespoons of confectioners' sugar until you reach the desired consistency.
7
Drizzle the glaze onto cooled cookies. Serve immediately or store in an airtight container for 2-3 days.
8
Enjoy!
9
Recipe slightly adapted from Sally's Baking Addiction.

1730

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE COOKIES:, 1 cup Unsalted Butter, melted, 3/4 cups Dark Brown Sugar, 3/4 cups Granulated Sugar, and more.

Yes, Pumpkin Oatmeal Cookies With Hazelnuts And Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!