Soft Chewy Pumpkin Oatmeal Cookies with Dreamy Maple Frosting
Delicious Soft Chewy Pumpkin Oatmeal Cookies topped with irresistible Maple Frosting, perfect for fall gatherings.
Equipment
- Oven
- mixing bowl
- Hand mixer
- baking sheet
- parchment paper
- spatula
Ingredients
For the Cookies
- 1 cup butter, softened This adds richness and helps create that chewy texture.
- 1 cup packed light brown sugar Brings moisture and deep caramel flavor.
- ½ cup granulated sugar Balances sweetness and provides a slight crunch.
- 2 large eggs Essential for binding and adding softness.
- 1 teaspoon vanilla extract Enhances the overall flavor profile beautifully.
- 1 cup pumpkin puree The star ingredient, ensuring a moist, pumpkin-spiced delight.
- 2 ½ cups all-purpose flour Provides structure, balance the soft texture.
- 1 teaspoon baking soda Helps the cookies rise to perfection.
- 1 teaspoon cinnamon Adds a warm, inviting spice that screams fall.
- 1 teaspoon nutmeg A touch of nutty and slightly sweet flavor.
- ½ teaspoon ground cloves For that rich, aromatic depth in every bite.
- ¼ teaspoon salt Elevates the flavors and balances sweetness.
- 3 cups old-fashioned rolled oats Adds chewiness and a wholesome heartiness to each cookie.
For Maple Frosting
- 4 ounces cream cheese, softened Gives a creamy base with a subtle tanginess.
- ¼ cup butter, softened Ensures a smooth texture for spreading.
- 2 cups powdered sugar Sweetness overload for that dreamy frosting finish.
- 2 tablespoons maple syrup Infuses the frosting with irresistible maple goodness.
- 1 teaspoon vanilla extract Complements the frosting’s flavor profile elegantly.
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract and pumpkin puree until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt, then gradually fold into the wet mixture.
- Gently stir in the old-fashioned rolled oats until evenly distributed.
- Drop portions of cookie dough onto prepared baking sheets, spaced about 2 inches apart.
- Bake for 12 to 15 minutes until edges are set and centers are slightly soft.
- Cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat together cream cheese and butter for frosting until smooth, then gradually add powdered sugar, maple syrup, and vanilla extract.
- Frost completely cooled cookies with the maple frosting using a knife or piping bag.
Notes
For best results, use 100% pumpkin puree and check spices for freshness. Store cookies in an airtight container to maintain texture.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg
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