Description
These Pumpkin Oatmeal Cookies with Maple Frosting are a delightful fall treat combining the warm spices of cinnamon, nutmeg, and cloves with hearty oats and moist pumpkin puree. Topped with a rich and smooth maple frosting, these cookies offer a perfect balance of spicy, sweet, and creamy flavors, ideal for cozy snack times or festive gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
Maple Frosting
- 1/2 cup unsalted butter
- 1 cup maple syrup
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the pumpkin puree, vanilla extract, and eggs into the sugar mixture, mixing thoroughly until fully combined to form a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the leavening agent and spices.
- Mix Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make cookies tough.
- Add Oats: Fold in the old-fashioned oats evenly to provide texture and heartiness to the cookie dough.
- Shape Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating doneness. Then, transfer to a wire rack to cool completely.
- Prepare Maple Frosting: In a small saucepan over medium heat, melt the butter, then add the maple syrup and bring to a boil. Reduce the heat to a simmer and cook for about 3 minutes to thicken the syrup slightly.
- Finish Frosting: Remove the saucepan from heat, then whisk in the sifted powdered sugar and vanilla extract until the frosting is smooth and creamy.
- Frost Cookies: Once the cookies have cooled, generously spread the maple frosting over each cookie using a spatula or knife.
- Set Frosting: Allow the frosting to set at room temperature before serving or storing, so it firms up slightly and enhances the texture of the cookies.
Notes
- For chewier cookies, slightly underbake by removing from the oven as soon as edges turn golden.
- Ensure the cookies are completely cool before frosting to prevent melting the maple frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Maple syrup can be substituted with honey for a different but complementary flavor.
- Use old-fashioned oats, not quick-cooking oats, for better texture.
