Description
Soft Chewy Pumpkin Oatmeal Cookies topped with a delicious maple frosting, perfect for fall and a delightful treat for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the maple frosting, mix together powdered sugar, maple syrup, and a little milk until smooth, then drizzle over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- For a thicker frosting, add more powdered sugar.
- These cookies can be frozen for up to 3 months without frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg