Description
These Pumpkin Oatmeal Cookies with Maple Frosting are a delightful seasonal treat combining warm spices, hearty oats, and rich pumpkin puree. Finished with a luscious maple frosting, these cookies offer a perfect balance of moist texture and sweet, spiced flavor, ideal for fall gatherings or cozy afternoons.
Ingredients
Scale
Cookie Dough
- 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 ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This creates a well-blended spice and leavening base for the cookies.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is creamy and light, which helps with the texture of the cookies.
- Add Wet Ingredients: Incorporate the pumpkin puree, large egg, and vanilla extract into the creamed mixture, mixing until well combined to add moisture and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which keeps the cookies tender.
- Add Oats: Stir the rolled oats evenly into the dough to distribute the hearty texture throughout the cookies.
- Scoop Dough onto Sheet: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading while baking.
- Bake Cookies: Bake for 10 to 12 minutes until the cookies are set and edges are lightly browned, indicating they are cooked through but still moist inside.
- Prepare Maple 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 to prevent burning.
- Finish Frosting: Whisk in the powdered sugar and vanilla extract into the maple syrup mixture until smooth and glossy for a perfect frosting consistency.
- Frost Cookies: Once the cookies have cooled completely, drizzle the maple frosting over each cookie generously for a sweet, rich finish that complements the spiced pumpkin flavor.
Notes
- Ensure the butter for the dough is softened to room temperature to achieve a creamy mixture.
- Do not overbake the cookies to maintain their soft and chewy texture.
- The maple frosting hardens slightly as it cools, so drizzle it while still fluid for easy spreading.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For added texture and flavor, consider folding in chopped nuts or raisins into the dough before baking.
