Description
Delight in these soft and chewy Pumpkin Oatmeal Cookies topped with a luscious maple frosting. Bursting with warm spices and wholesome oats, these cookies are the perfect fall treat to enjoy with a cup of coffee or tea.
Ingredients
Scale
Cookies
- 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) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth, which incorporates air for a light texture.
- Add Pumpkin and Egg: Mix the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until well combined for a moist dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing.
- Incorporate Oats: Fold in the rolled oats thoroughly so they are evenly distributed throughout the cookie dough.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving a few inches between each to allow spreading.
- Bake Cookies: Bake for 10 to 12 minutes until the edges are lightly browned and the centers are set, then remove from the oven and let cool on the baking sheet for a few minutes.
- Prepare Frosting: While the cookies cool, melt the butter in a small saucepan over medium heat. Stir in the maple syrup and bring the mixture to a boil, then immediately remove from heat.
- Finish Frosting: Whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy.
- Frost Cookies: Once the cookies have cooled completely, drizzle the maple frosting over each cookie evenly.
Notes
- Allow cookies to cool completely before frosting to prevent melting.
- You can store the cookies in an airtight container for up to 5 days at room temperature.
- For a thicker frosting, allow the maple frosting to cool slightly before drizzling.
- Use fresh spices for the best flavor in the cookie dough.
- These cookies freeze well; freeze unfrosted cookies and thaw before applying frosting.
