Pumpkin Oatmeal Cookies
These soft and chewy pumpkin oatmeal cookies are the perfect fall treat! Packed with pumpkin puree, warm spices, and hearty oats, they're easy to make and irresistibly delicious. Topped with a simple maple frosting, they're sure to become a new favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.75 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 3 cup Rolled oats
- 0.5 cup Maple Syrup For frosting
- 1 cup Powdered Sugar For frosting
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats.
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting: Whisk maple syrup and powdered sugar until smooth. Drizzle over cooled cookies.
Notes
For extra flavor, add a pinch of nutmeg or a 1/2 cup of chopped pecans or walnuts to the dough. Store cookies in an airtight container at room temperature for up to 3 days.