Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are soft, chewy, sweet and finished with a rich, thick layer of maple cream cheese frosting. It's the ultimate fall cookie recipe that's sprinkled with just the right amount of pumpkin spice to swoon all your friends.
Servings 12 large cookies
Ingredients
For cookies:
- 2 cups all-purpose flour
- 1 ½ cups old fashioned oats
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- For maple cream cheese frosting:
- 4 oz cream cheese
- 2 tbsp maple syrup
- 1 cup powdered sugar
- 2 tsp pumpkin pie spice
- Pinch of kosher salt
- 1-2 tsp milk or half-and-half if needed
Instructions
- Prep the equipment: Preheat the oven to 350 F. Line two large baking sheets with parchment paper and set aside.
- Mix dry ingredients: In a large bowl mix together all-purpose flour, old-fashioned oats, baking soda, cinnamon and kosher salt.
- Cream wet ingredients: In a separate large bowl fitted with a hand or stand mixer, beat together butter, white sugar, and brown sugar until light and fluffy. Add in pumpkin puree, vanilla extract, and egg to the butter mixture until combined.
- Mix cookie batter: Slowly add the dry mixture to the wet mixture and beat together until just combined.
- Form cookies: Drop ¼ cup dough balls onto the baking sheet spread out apart from each other.
- Bake and cool: Bake for 10-12 minutes or until the sides are golden brown. Cool on a cooking rack for 5-10 minutes to cool completely before frosting.
- Make frosting: In a medium bowl fitted with a stand or hand mixer add in cream cheese, maple syrup, powdered sugar, pumpkin pie spice and a pinch of kosher salt. Mix together until mixture is creamy and smooth, but still spreadable. Add in 1-2 tsp of milk or half and half if the mixture is too thick.
Notes
Store the cookies in an airtight container in the fridge for up to 1 week, with parchment between the layers.
Freeze the cookies on a parchment-lined baking sheet for 1 hour, then transfer them to a freezer-safe storage bag and freeze for up to 3 months. Thaw to room temperature.