Description
These soft and chewy pumpkin oatmeal cookies are topped with a delicious maple frosting. They are the perfect fall treat, easy to make and bursting with warm flavors. Enjoy these cookies for a cozy afternoon snack or a sweet ending to any meal.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups rolled oats
- For the Maple Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the maple frosting. In a medium bowl, beat the softened butter until smooth.
- Gradually add the powdered sugar and maple syrup, beating until well combined.
- Add vanilla extract and 1-2 tablespoons of milk, beating until the frosting reaches your desired consistency.
- Once the cookies are completely cool, spread or pipe the maple frosting over the tops.
Notes
- Make sure your pumpkin puree is not pumpkin pie filling.
- Do not overmix the cookie dough once the flour is added.
- For softer cookies, bake for a shorter time.
- For crispier cookies, bake for a longer time.
- The frosting can be adjusted with more milk for a thinner consistency or more powdered sugar for a thicker consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: Approximately 200-250 calories (will vary based on exact ingredients and frosting amount)
- Sugar: Approximately 20-25g
- Sodium: Approximately 50-75mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 5-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg