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Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting Recipe

Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting Recipe
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★★★★★

5 from 15 reviews

These Soft Chewy Pumpkin Oatmeal Cookies with Maple Frosting are a perfect blend of warm spices, hearty oats, and rich pumpkin flavor, topped with a luscious maple cream cheese frosting. Ideal for fall gatherings or a cozy treat, these cookies offer a tender, chewy texture and a sweet, creamy finish that’s sure to delight any cookie lover.

Ingredients

Scale

For the Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 cups old-fashioned rolled oats

For the Maple Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a mixer.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and pumpkin puree; the mixture may appear slightly wet and separated—that’s normal.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing and tough cookies.
  6. Incorporate Oats: Gently fold in the old-fashioned rolled oats until evenly distributed throughout the dough.
  7. Shape Cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them to allow for slight spreading during baking.
  8. Bake: Bake in the preheated oven for 12 to 15 minutes, until edges look set but centers remain soft for a chewy texture.
  9. Cool: Let the cookies cool on baking sheets for a few minutes before transferring them carefully to a wire rack to cool completely, which is essential before frosting.
  10. Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and continue to beat until well combined and smooth.
  11. Add Maple Syrup and Vanilla: Beat in the maple syrup and vanilla extract until the frosting is light and fluffy.
  12. Frost Cookies: Once cookies are completely cooled, spread or pipe the maple frosting on top. Serve and enjoy!

Notes

  • Do not overmix the dough to keep your cookies soft and chewy.
  • Ensure butter and cream cheese are softened to room temperature for smooth frosting.
  • Use old-fashioned rolled oats for the best texture; instant oats may make cookies too soft.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 1 week.
  • For a stronger maple flavor, consider using pure maple syrup instead of maple-flavored syrup.
  • These cookies freeze well; freeze frosted cookies between layers of parchment for up to 3 months.

Nutrition

Keywords: pumpkin cookies, oatmeal cookies, maple frosting, soft cookies, chewy cookies, fall dessert, pumpkin oatmeal, cream cheese frosting

Find it online: https://mixitwitjoe.com/soft-chewy-pumpkin-oatmeal-cookies-maple-frosting-recipe/