Introduction
As the leaves turn and the air becomes crisp, there's nothing quite like the warmth of freshly baked cookies to embrace the season. Pumpkin oatmeal cookies combine the satisfying chewiness of oats with the comforting flavor of pumpkin, creating a delightful treat perfect for any occasion.
Topped with a light and sweet maple frosting, each cookie is a little burst of fall flavors. These cookies not only offer a wonderful taste but also a wholesome twist, making them a great snack for the whole family.
Whether enjoyed with a warm cup of tea or as an after-school treat, these cookies are sure to bring smiles. Let’s dive into this delicious recipe that captures the essence of autumn.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk, as needed
Directions & Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and light in color.
- Add the egg and vanilla extract, mixing until fully combined.
- Stir in the pumpkin puree until well integrated into the mixture.
- In another bowl, combine rolled oats, flour, baking soda, cinnamon, nutmeg, and salt; mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear soft but will set as they cool.
- Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting by mixing powdered sugar, maple syrup, and enough milk to achieve a smooth, spreadable consistency.
- Once the cookies are completely cool, generously frost each cookie with the maple frosting.
FAQs
What texture should the cookies have when baked?
The cookies should be chewy with slightly crisp edges and a soft center.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, though the texture may be slightly different.
What if my frosting is too thick?
If the frosting is too thick, gradually add more milk, one teaspoon at a time, until the desired consistency is achieved.
Can I double this recipe for a larger batch?
Absolutely! Simply double each ingredient and bake them in batches if necessary.
What can I do if the cookies spread too much?
Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking to help maintain structure.
How can I enhance the flavor of my cookies?
Feel free to add in spices like ginger or cloves or mix in nuts and chocolate chips for extra flavor and texture.
Is it ok to use homemade pumpkin puree?
Yes, homemade pumpkin puree works well, just ensure it is well-drained to prevent excess moisture.
Conclusion
These pumpkin oatmeal cookies with maple frosting are a sincere celebration of fall flavors, inviting you to enjoy every bite.
Perfect for sharing or savoring on your own, this recipe is simple enough for anyone to master, bringing warmth into your home.
So grab your apron and enjoy the cozy scents and tastes that come with baking—it's time to indulge in a bit of autumn magic.
Recipe Card
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
