Description
Pumpkin Oatmeal Cookies with Maple Frosting are soft, chewy, and packed with cozy fall flavors. Pumpkin puree and oats give them a hearty texture, while the maple frosting adds a creamy, sweet finish. Perfect for autumn gatherings or a weekday treat.
Ingredients
For the Cookies:
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
2 large eggs
1/2 cup melted coconut oil (or unsalted butter, cooled)
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the Maple Frosting:
4 tablespoons unsalted butter, softened
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1–2 tablespoons milk (any kind), as needed
A pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk pumpkin puree, brown sugar, eggs, coconut oil, and vanilla until smooth.
3. Add oats, flour, baking soda, pumpkin pie spice, and salt. Stir until just combined.
4. Scoop dough onto baking sheets, spacing about 2 inches apart.
5. Bake 10–12 minutes until edges are set and centers are soft. Cool completely on sheets.
6. For frosting: Beat softened butter until creamy. Add maple syrup and vanilla, mix well.
7. Gradually beat in powdered sugar and salt. Add milk 1 tsp at a time until spreadable.
8. Frost cooled cookies and serve.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze unfrosted cookies for up to 3 months. Frost after thawing for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg