If you are looking for a fall favorite that perfectly balances cozy spices with a rich, sweet finish, the Pumpkin Oatmeal Cookies with Maple Frosting Recipe is an absolute must-try. These cookies bring together tender oats, warm pumpkin puree, and a hint of cinnamon and nutmeg, all topped with a luscious maple frosting that elevates every bite. They are soft, chewy, and packed with comforting autumn flavors that will have you reaching for seconds. Whether you’re baking for a crowd or just to satisfy a personal craving, these cookies never fail to impress and bring a touch of seasonal magic to any table.
Ingredients You’ll Need
This Pumpkin Oatmeal Cookies with Maple Frosting Recipe calls for simple, pantry-friendly ingredients that combine to create a flavor and texture dream. Each component plays an important role—from the soft pumpkin adding moisture and earthiness, to the oats lending heartiness and chewiness, not to mention the warm spices that deliver all the comforting flavors of fall.
- All-purpose flour: The base that provides structure to the cookies.
- Baking soda and baking powder: These leavening agents give the cookies a light, tender crumb.
- Ground cinnamon, nutmeg, and ginger: Classic spices that infuse the cookies with warm autumn flavors.
- Salt: Enhances the sweetness and balances the spices perfectly.
- Unsalted butter: Adds richness and helps create a soft, tender bite.
- Granulated and brown sugar: Brown sugar adds a hint of molasses depth, while granulated sugar keeps it light and sweet.
- Canned pumpkin puree: The star ingredient that keeps the cookies moist and full of fall goodness.
- Large egg: Binds the ingredients together and adds moisture.
- Vanilla extract: Enhances the overall flavor, making everything taste a little more special.
- Rolled oats: Provides chew and texture, making these cookies satisfyingly hearty.
- Maple syrup, powdered sugar, and butter (for frosting): These create the sweet, creamy maple frosting that crowns each cookie beautifully.
How to Make Pumpkin Oatmeal Cookies with Maple Frosting Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining baking sheets with parchment paper for easy cleanup. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures that all the spices and leavening agents are evenly distributed, guaranteeing consistent flavor and texture in each cookie.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter alongside both the granulated sugar and brown sugar until the mixture becomes creamy and smooth. This step is crucial because it helps incorporate air into the dough, resulting in a lighter cookie that still feels indulgently soft.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, blend in the pumpkin puree, egg, and vanilla extract with your creamed butter and sugar. These wet ingredients add moisture and flavor depth. The pumpkin, in particular, keeps the cookies wonderfully tender and perfectly seasonal.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until everything is combined. Overmixing can make the cookies tough, so a gentle touch here is key to a soft, tender cookie.
Step 5: Stir in the Rolled Oats
Finally, stir in the rolled oats. They provide a chewy texture that balances out the soft pumpkin dough beautifully. Your cookie dough is now ready to be shaped and baked.
Step 6: Bake the Cookies
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your lined baking sheets, spacing them a few inches apart to prevent spreading into one another. Bake for 10 to 12 minutes, or until the cookies are set and the edges have a lovely golden-brown hue. Let them cool completely before frosting.
Step 7: Make the Maple Frosting
While the cookies cool, melt the butter in a small saucepan over medium heat. Stir in the maple syrup and bring it to a quick boil, then immediately remove from heat to preserve that rich maple flavor. Whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy.
Step 8: Frost the Cookies
Drizzle the luscious maple frosting over each cooled cookie. This sweet, silky topping adds the perfect finishing touch to the pumpkin oatmeal base, making these cookies irresistibly delicious.
How to Serve Pumpkin Oatmeal Cookies with Maple Frosting Recipe
Garnishes
For an extra festive touch, sprinkle a pinch of chopped toasted pecans or walnuts on top of the maple frosting while it’s still soft. A light dusting of cinnamon or a few cinnamon sugar crystals can also add a lovely aroma and crunch, enhancing the overall experience of these delightful cookies.
Side Dishes
These Pumpkin Oatmeal Cookies with Maple Frosting Recipe treats pair wonderfully with a warm cup of chai tea, herbal tea, or a cozy latte. You might also serve them alongside a bowl of vanilla-flavored yogurt or creamy hot apple cider to complement the autumnal spices and bring out the maple’s sweetness.
Creative Ways to Present
Arrange your cookies on a rustic wooden board or a festive plate lined with autumn leaves or a checkered cloth for a charming display. For gatherings, stack them in layers separated by parchment paper inside a decorative tin or box, making a perfect gift or party favor that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Once you’ve made these scrumptious Pumpkin Oatmeal Cookies with Maple Frosting Recipe, store any leftovers in an airtight container at room temperature. They will stay fresh and moist for 3 to 4 days, although the frosting’s texture might soften slightly over time, adding a delightful melt-in-your-mouth quality.
Freezing
To keep these cookies longer, freeze them without frosting by placing them in a single layer on a baking sheet until solid, then transfer into a sturdy freezer bag or container. Freeze the frosting separately if possible. When ready to enjoy, thaw the cookies at room temperature and drizzle with freshly made maple frosting for that just-baked taste.
Reheating
If you want to enjoy these cookies warm, simply microwave one for about 10 seconds or warm a few in a low oven at 300°F (150°C) for 5 minutes. The frosting softens and the oats and pumpkin come alive with all their comforting flavors, making for an irresistible treat.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just be sure to cook and puree your fresh pumpkin first, and measure out the same amount needed in the recipe. Homemade pumpkin puree tends to be a bit more watery, so you might want to drain any excess moisture for best results in your cookies.
Is there a way to make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure your oats are certified gluten-free as well, since oats can sometimes be cross-contaminated. The cookies may have a slightly different texture but should still be delicious.
Can I make the cookies vegan?
Yes! To make this Pumpkin Oatmeal Cookies with Maple Frosting Recipe vegan, replace butter with a vegan butter substitute, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and check that your sugar is vegan-friendly. The frosting can be made using vegan butter as well.
How thick should the maple frosting be?
The frosting should be thick enough to coat the back of a spoon but still pourable. If it’s too thin, add a little more powdered sugar to thicken it. If it’s too thick, add a splash of maple syrup or a tiny bit of milk to loosen it up. This balance helps with easy drizzling over the cookies.
Can I skip the frosting altogether?
You can! The cookies themselves are delightful and flavorful on their own. However, the maple frosting adds a special sweetness and a gorgeous glossy finish that takes these cookies to the next level. If you want a simpler version, just dust them with powdered sugar instead.
Final Thoughts
Making the Pumpkin Oatmeal Cookies with Maple Frosting Recipe is like capturing the essence of fall in every bite. With warm spices, hearty oats, and that incredible maple frosting, you’ll find it hard to stop at just one cookie. I hope you enjoy baking and sharing these as much as I do – they’re perfect for cozy afternoons, festive gatherings, or just a sweet moment to yourself.
Print
Pumpkin Oatmeal Cookies with Maple Frosting Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delicious Pumpkin Oatmeal Cookies with a luscious Maple Frosting combine warm spices with hearty oats and moist pumpkin puree, creating a soft and flavorful treat perfect for autumn or any cozy occasion.
Ingredients
Cookie 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
- 1/2 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
- 1 1/2 cups rolled oats
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). Line baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt, then set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth.
- Add Pumpkin and Wet Ingredients: Mix the canned pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined to avoid overmixing.
- Incorporate Oats: Fold in the rolled oats evenly through the dough to add texture and heartiness.
- Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies are set and lightly browned on the edges.
- Prepare for Frosting: While cookies cool, start making the maple frosting for a perfect finish.
- Melt Butter and Maple Syrup: In a small saucepan over medium heat, melt the butter and stir in the maple syrup, bringing the mixture to a boil; remove immediately from heat once boiling.
- Mix Frosting Ingredients: Whisk in powdered sugar and vanilla extract until the frosting is smooth and of drizzle-able consistency.
- Frost Cookies: Once the cookies have cooled completely, drizzle the maple frosting evenly over each cookie to finish.
Notes
- Make sure the butter is softened, not melted, for best creaming results.
- Allow cookies to cool completely before frosting to prevent melting the frosting.
- You can substitute rolled oats with quick oats if preferred, but texture will vary slightly.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with margarine or coconut oil, and ensure the frosting powdered sugar is vegan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
