Soft Pumpkin Oatmeal Cookies with Maple Icing:27-Minute Best
Soft and chewy pumpkin oatmeal cookies topped with maple icing. A fall favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- For icing: 1 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugars until creamy. Add pumpkin, egg, and vanilla; mix well.
- In another bowl, whisk flour, oats, baking soda, cinnamon, nutmeg, salt, and ginger.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Drop rounded tablespoons of dough onto prepared sheets, 2 inches apart.
- Bake 12 minutes or until edges are firm. Cool on pan 5 minutes, then transfer to wire rack.
- For icing, whisk powdered sugar, maple syrup, and milk until smooth.
- Drizzle icing over cooled cookies. Let set before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Cookies stay soft for up to 3 days in an airtight container.
- Icing can be omitted for less sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg