Description
Delight in the warm flavors of fall with these Irresistible Pumpkin Oatmeal Cookies topped with creamy Maple Frosting. Perfectly spiced, chewy, and oh-so-satisfying!
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, vanilla extract, and egg to the butter mixture, mixing until well combined.
- Gradually stir in the dry ingredient mixture until just combined. If using, fold in the chopped walnuts.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the maple frosting, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk until smooth. Drizzle over cooled cookies before serving.
Notes
- For extra flavor, add chocolate chips or dried cranberries to the dough.
- Store cookies in an airtight container for up to a week.
- These cookies freeze well; just ensure they are fully cooled before freezing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg