These Pumpkin Oatmeal Cookies with Maple Frosting are soft, chewy, and perfectly spiced like fall baked into every bite. The addition of pumpkin purée keeps them moist, while hearty oats add texture. The maple frosting takes them over the top, making these cookies a cozy treat for holiday gatherings or just a chilly afternoon pick-me-up.
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Pumpkin Oatmeal Cookies with Maple Frosting
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Oatmeal Cookies with Maple Frosting are soft, chewy, and perfectly spiced like fall baked into every bite. The addition of pumpkin purée keeps them moist, while hearty oats add texture. The maple frosting takes them over the top, making these cookies a cozy treat for holiday gatherings or just a chilly afternoon pick-me-up.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour (240 g)
- 2 cups old-fashioned rolled oats (160 g)
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- Optional add-ins: 1 cup chopped pecans or walnuts, 1 cup raisins or chocolate chips
Maple Frosting:
- 3 Tbsp unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1–2 Tbsp milk (to thin, as needed)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large mixing bowl until light and fluffy.
- Add pumpkin, egg, and vanilla; beat until combined.
- Whisk dry ingredients (flour, oats, spices, baking soda, baking powder, salt) in a separate bowl.
- Mix dry into wet ingredients just until combined. Fold in optional add-ins if using.
- Scoop dough by heaping tablespoons (or a cookie scoop) onto prepared sheets, spacing 2 inches apart.
- Bake for 11–13 minutes, until edges are set and centers look slightly soft. Cool completely on wire racks.
- Make frosting: Beat butter, powdered sugar, maple syrup, and salt until smooth. Add milk gradually until spreadable.
- Frost cooled cookies with a generous swirl of maple frosting.
Notes
For extra chewy cookies, slightly underbake and let them finish setting on the tray. Add a drizzle of white chocolate or sprinkle cinnamon sugar on top of the frosting for a festive finish. Turn them into sandwich cookies by pairing two cookies with frosting in between.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, oatmeal cookies, maple frosting, fall dessert, holiday cookies
At a Glance
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Estimated Cost: $8–10
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour (240 g)
- 2 cups old-fashioned rolled oats (160 g)
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- Optional add-ins: 1 cup chopped pecans or walnuts, 1 cup raisins or chocolate chips
Maple Frosting:
- 3 Tbsp unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1–2 Tbsp milk (to thin, as needed)
- Pinch of salt
Ingredient notes: You can swap butter with coconut oil for a dairy-free option, and use gluten-free flour + certified GF oats if needed.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large mixing bowl until light and fluffy.
- Add pumpkin, egg, and vanilla; beat until combined.
- Whisk dry ingredients (flour, oats, spices, baking soda, baking powder, salt) in a separate bowl.
- Mix dry into wet ingredients just until combined. Fold in optional add-ins if using.
- Scoop dough by heaping tablespoons (or a cookie scoop) onto prepared sheets, spacing 2 inches apart.
- Bake for 11–13 minutes, until edges are set and centers look slightly soft. Cool completely on wire racks.
- Make frosting: Beat butter, powdered sugar, maple syrup, and salt until smooth. Add milk gradually until spreadable.
- Frost cooled cookies with a generous swirl of maple frosting.
Pro Tips & Variations
- For extra chewy cookies, slightly underbake and let them finish setting on the tray.
- Add a drizzle of white chocolate or sprinkle cinnamon sugar on top of the frosting for a festive finish.
- Turn them into sandwich cookies by pairing two cookies with frosting in between.
Serving Suggestions
These cookies pair perfectly with a glass of cold milk, a chai latte, or a cup of coffee. They also make a great addition to fall dessert platters alongside apple crisp and pumpkin pie.
Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week (bring to room temp before serving).
- Freeze unfrosted cookies for up to 2 months; thaw and frost before serving.
Troubleshooting
- Cookies too flat? Dough may be too warm chill for 30 minutes before baking.
- Frosting too runny? Add more powdered sugar until it thickens.
- Too dry? Be sure to measure flour correctly (spoon & level, not packed).