With all the flavors of fall in one bite, you’re going to love these Pumpkin Oatmeal Cookies with Maple Icing!
Pumpkin Oatmeal Cookies with Maple Icing
Hey there friends have I got a treat for you today! You know sometimes you just want a cookie that is so full of goodness that you can’t even stand it? Yeah, me too!! And that’s how these treats came to be. When concocting an idea for the perfect fulfilling cookie I knew I needed oatmeal to make them hearty, maple for that rich flavor, and pumpkin well it’s that time of year so it got thrown in too. These cookies do not disappoint…I mean if you’re looking for a cookie that is so full of goodness you can’t stand it.
Pumpkin Oatmeal Cookies Ingredients
No off the wall ingredients here.. bet you have most of these in your pantry already.
- flour
- rolled oats
- salt
- baking soda
- pumpkin pie spice
- unsalted butter, softened
- sugar
- brown sugar, packed
- egg
- vanilla
- canned pumpkin puree
- powdered sugar
- whole milk
- maple syrup
How to Make Pumpkin Oatmeal Cookies with Maple Icing
Preheat your oven to 350 degrees and line cookie sheets with parchment paper. Whisk the dry ingredients together and set aside. Using an electric mixer or hand mixer cream the butter and both sugars; continue to mix until it is blended, creamy, and smooth. Add the egg, vanilla, and pumpkin puree and whisk till combined.
Slowly begin adding in the dry ingredients 1/2 cup at a time. Cover the dough with food wrap or foil and put it in the refrigerator to chill for 1-2 hours, or until the dough can be formed into balls. With a small ice cream scoop form cookie dough balls. Place the dough balls on the prepared cookie sheets. Bake at 350 degrees for 12-13 minutes. Remove from the oven when baked leaving them on the cookie sheets to cool for 5-6 minutes. Once slightly cooled transfer the cookies to a wire rack to cool completely.
For the icing, whisk all ingredients together until smooth and well combined. Drizzle on the top of each cookie. Allow the drizzle to set for about 3-5 minutes then serve and enjoy!
Tools Used to make this Recipe:
- Wilton Cooling Sheet: I love the size and quality of this one.
- Measuring Cups and Spoons: These are nice and durable for all the upcoming holiday baking.
- Wilton Baking Sheet: Nice and large to fit lots of cookies to bake at one time.
For More Pumpkin Recipes, Check Out:
For More Oatmeal Cookie Recipes, Check Out:
Pumpkin Oatmeal Cookies with Maple Icing
Ingredients
- Cookie Ingredients:
- 2 1/2 cup flour
- 1 1/2 cup rolled oats
- 3/4 tsp salt
- 1 tsp baking soda
- 2 1/4 tsp pumpkin pie spice
- 1 cup unsalted butter softened
- 2/3 cup sugar
- 1 1/3 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla
- 1 1/4 cup canned pumpkin puree
- Maple Drizzle Ingredients:
- 1 1/2 cup powdered sugar
- 3 tbsp whole milk
- 2 tbsp maple syrup
Instructions
-
Preheat oven to 350 degrees
-
Line cookie sheets with parchment paper
-
Whisk the dry ingredients together. Set aside.
-
Using an electric mixer or hand mixer cream the butter and both sugars.
-
Continue to mix until it is blended, creamy, and smooth.
-
Add the egg, vanilla, and pumpkin puree and whisk till combined.
-
Slowly begin adding in the dry ingredients 1/2 cup at a time.
-
Cover the dough with food wrap or foil and put it in the refrigerator to chill for 1-2 hours, or until the dough can be formed into balls.
-
With a small ice cream scoop form cookie dough balls.
-
Place the dough balls on the prepared cookie sheets.
-
Bake at 350 degrees for 12-13 minutes.
-
Remove from the oven when baked leaving them on the cookie sheets to cool for 5-6 minutes.
-
Once slightly cooled transfer the cookies to a wire rack to cool completely.
-
Drizzle Directions:
-
Whisk all ingredients together until smooth and well combined.
-
Drizzle on the top of each cookie.
-
Allow the drizzle to set for about 3-5 minutes.
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