Print

Cozy Pumpkin Oatmeal Cookies Recipe with Easy Maple Frosting

pumpkin oatmeal cookies - featured image
Print Recipe

Soft, chewy pumpkin oatmeal cookies topped with a smooth maple frosting, perfect for cozy fall baking and holiday treats.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) old-fashioned rolled oats
  • 1 1/4 cups (160g) all-purpose flour (can swap for almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • For the Maple Frosting:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 1–2 teaspoons whole milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
  3. Beat in the egg, pumpkin puree, and vanilla extract until smooth and well combined.
  4. In a separate medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. The dough should be thick and slightly sticky.
  6. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 12 to 14 minutes, or until edges are golden and centers look set but still soft.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, whisk together powdered sugar, softened butter, maple syrup, vanilla extract, and 1 teaspoon milk in a small bowl. Add more milk as needed for spreadable consistency.
  10. Once cookies are fully cool, spread a generous dollop of maple frosting on each cookie.

Notes

If cookie dough is too wet, chill in fridge for 15 minutes before scooping. Use old-fashioned rolled oats for best chewy texture. Cream butter and sugar well to trap air for tender cookies. Frost cookies only when completely cool to avoid melting frosting. For gluten-free, swap flour and use certified gluten-free oats. For vegan, replace egg with flax egg and use dairy-free butter or coconut oil.

Nutrition

Keywords: pumpkin oatmeal cookies, maple frosting, fall dessert, cozy cookies, pumpkin spice, easy baking, gluten-free option, vegan option

Find it online: https://realityeats.com/cozy-pumpkin-oatmeal-cookies-recipe-with-easy-maple-frosting-step-by-step/