Introduction

These pumpkin oatmeal cookies with maple frosting are a deliciously soft and spiced treat perfect for cozy gatherings or an afternoon snack. The combination of warm spices, oats, and creamy maple frosting makes them irresistibly comforting.

A close-up of two thick oatmeal cookies on a white plate placed on a white marbled surface. The cookie in the front has a bite taken out of it, showing a moist and crumbly inside with a rough, textured surface of oats on the outside. Each cookie is topped with a generous layer of creamy, smooth white frosting swirled in loose loops on top. In the background, the second cookie is slightly blurred, placed near a window that lets in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups old-fashioned rolled oats
For the Maple Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
Step 4: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Stir in the rolled oats until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
Step 8: Bake for 12-15 minutes, or until the edges are set and the centers remain soft.
Step 9: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Step 10: While the cookies cool, prepare the maple frosting by beating together the softened cream cheese and butter until smooth in a medium bowl.
Step 11: Gradually beat in the powdered sugar until well combined.
Step 12: Stir in the maple syrup and vanilla extract until the frosting is smooth and creamy.
Step 13: Once the cookies are completely cool, spread or pipe the maple frosting onto each cookie.

Tips & Variations

For an added crunch, mix in 1/2 cup chopped pecans or walnuts to the cookie dough before baking.
If you prefer a thicker frosting, chill it for 15 minutes before spreading.
Use canned pumpkin puree for convenience, or make your own by roasting and pureeing fresh pumpkin.
To make the cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cookies for up to 3 months and frost them after thawing.

How to Serve

Two oatmeal cookies with thick white creamy frosting on top, each cookie showing a rough, crumbly brown texture with visible oats. One cookie in the front has a bite taken out, showing a dense, moist interior with a slightly darker brown tone. The frosting is swirled in soft waves, creating a fluffy and smooth layer on each cookie. Both cookies rest on a plain white plate with a soft focus kitchen background blurred behind, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the butter and cream cheese with dairy-free alternatives such as coconut oil and dairy-free cream cheese. This will slightly alter the texture but still yield delicious cookies.

Can I skip the frosting?

Absolutely! These pumpkin oatmeal cookies are tasty on their own without frosting. You can also dust them with powdered sugar or enjoy them plain for a simpler treat.