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Pumpkin Oat Cookies Recipe

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★★★★★

4.8 from 118 reviews

These delicious pumpkin oat cookies are spiced with cinnamon, nutmeg, and cloves, then topped with a luscious maple cream cheese frosting. Perfectly soft and chewy with a festive fall flavor, these cookies make a delightful treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully. Stir in the vanilla extract and pumpkin puree, mixing until smooth.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Add Rolled Oats: Stir in the old-fashioned rolled oats evenly throughout the dough to add texture and heartiness.
  7. Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft for a chewy texture.
  9. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Prepare Frosting: While cookies cool, beat together the softened cream cheese and unsalted butter in a medium bowl until smooth and creamy.
  11. Add Powdered Sugar: Gradually beat in the powdered sugar, mixing well to achieve a smooth consistency without lumps.
  12. Flavor Frosting: Stir in the maple syrup and vanilla extract, blending until the frosting is smooth and creamy with a rich maple flavor.
  13. Frost Cookies: Once the cookies are completely cooled, spread or pipe the maple frosting on top of each cookie. Allow frosting to set slightly before serving.

Notes

  • For best results, use fresh pumpkin puree or canned pumpkin pureed but not pie filling.
  • If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Store frosted cookies in an airtight container refrigerated for up to 3 days due to the cream cheese frosting.
  • You can add chopped nuts like pecans or walnuts to the dough for extra crunch if desired.
  • Ensure cookies are completely cool before frosting to prevent melting or sliding.

Keywords: pumpkin cookies, maple frosting, fall cookies, oatmeal cookies, cream cheese frosting, spiced cookies, autumn dessert

Find it online: https://cookwithlea.com/pumpkin-oat-cookies-recipe/