Description
These Pumpkin Oatmeal Cookies with Maple Frosting combine the cozy flavors of pumpkin and warm spices with hearty oats for a soft, chewy texture. Topped with a luscious maple syrup frosting, they make a perfect fall treat that’s both comforting and delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Maple Frosting
- 1/4 cup unsalted butter
- 1/2 cup maple syrup
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is creamy and smooth.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars, stirring until everything is well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined to avoid overmixing.
- Add Oats: Stir in the rolled oats until they are evenly distributed throughout the dough, providing texture and substance.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are set and lightly browned around the edges.
- Prepare Maple Frosting: While cookies cool, melt the butter in a small saucepan over medium heat. Stir in maple syrup and bring to a boil, then immediately remove from heat.
- Finish Frosting: Whisk in powdered sugar and vanilla extract into the maple syrup mixture until the frosting is smooth and glossy.
- Frost Cookies: Once the cookies have cooled completely, drizzle the maple frosting over each cookie to finish.
Notes
- For a stronger maple flavor, use pure maple syrup rather than pancake syrup.
- Allow cookies to cool fully before frosting to prevent melting or running.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute rolled oats with quick oats if short on time, though texture will be slightly different.
- For a dairy-free version, use vegan butter and powdered sugar alternatives.
