1. How can I keep Pumpkin Oatmeal Cookies with Maple Frosting soft?

To keep Pumpkin Oatmeal Cookies with Maple Frosting soft and chewy, drain excess liquid from the pumpkin puree and fold dry ingredients in gently. Slightly underbaking the cookies also helps maintain a tender texture. Using old-fashioned rolled oats ensures a hearty chew without making them dense.

2. Can I prepare the maple frosting ahead of time?

Yes, the maple frosting for Pumpkin Oatmeal Cookies with Maple Frosting can be made a day in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature and stir before spreading to achieve a smooth, creamy finish.

3. Are these cookies suitable for gluten-free or vegan diets?

Definitely. Swap all-purpose flour for a gluten-free blend and use plant-based butter or oil to make Pumpkin Oatmeal Cookies with Maple Frosting vegan. Maple syrup in the frosting is naturally vegan, keeping the flavor authentic while making the recipe inclusive.

4. How should leftover Pumpkin Oatmeal Cookies with Maple Frosting be stored?

Store cooled Pumpkin Oatmeal Cookies with Maple Frosting in an airtight container at room temperature for up to five days. For longer storage, freeze unglazed cookies or cookie dough for up to three months, adding the frosting only after thawing to preserve freshness and flavor.

Pumpkin Oatmeal Cookies with Maple Frosting Made Simple

Description

Soft, chewy Pumpkin Oatmeal Cookies with Maple Frosting, perfect for fall or any cozy occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
2 cups old-fashioned rolled oats
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
½ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract

Maple Frosting:

2 cups powdered sugar
3 tbsp pure maple syrup
1–2 tbsp milk or cream

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk together flour, oats, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix until combined.
Fold dry ingredients into wet ingredients until just combined.
Drop dough onto prepared sheets, spacing each cookie about 2 inches apart.
Bake 12–14 minutes until edges are firm and centers are soft.
Let cookies cool completely.
For frosting, whisk powdered sugar, maple syrup, and milk until smooth. Spread or drizzle over cooled cookies.

Notes

Pumpkin Purée: Make sure your pumpkin purée is well-drained. Too much moisture can make the cookies spread too much or become soggy.
Baking Time: Keep an eye on the cookies; bake until edges are set but centers remain soft. They will firm as they cool.
Oats Choice: Use old-fashioned rolled oats for the best chewy texture. Quick oats may make the cookies too soft or crumbly.
Customizations: Add chopped nuts, chocolate chips, or extra spices like ginger and cloves for a personalized twist.
Frosting Tips: Spread frosting only after cookies have fully cooled to prevent melting. For a tangy variation, mix in a bit of cream cheese.
Storage: Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze unglazed cookies or dough and frost after thawing.
Serving Suggestion: These cookies pair beautifully with coffee, tea, or hot chocolate, making them perfect for cozy fall treats or holiday gatherings.

Prep Time: 20 minutes
Cook Time: 12–14 minutes
Category: Dessert, Snack, Holiday Treat
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 12 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: Pumpkin Oatmeal Cookies with Maple Frosting, pumpkin cookies, fall baking, Maple syrup, brown sugar, oats, pumpkin puree, ginger