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Perfect Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting

Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting
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These soft and chewy pumpkin oatmeal cookies are topped with a sweet maple frosting, creating a delightful autumn treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups rolled oats (not instant)
  • For the Maple Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the maple frosting. In a medium bowl, beat the softened butter until smooth.
  11. Gradually beat in the maple syrup and vanilla extract.
  12. Add the powdered sugar, one cup at a time, beating until smooth and creamy. If the frosting is too thick, add a teaspoon of milk or maple syrup at a time. If it’s too thin, add more powdered sugar.
  13. Once the cookies are completely cooled, spread or pipe the maple frosting onto the tops.

Notes

  • Ensure your pumpkin puree is not pie filling, as it contains added sugar and spices.
  • Rolled oats provide the best texture for chewy cookies; avoid using instant oats.
  • For softer cookies, slightly underbake them.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://afripaket.com/soft-chewy-pumpkin-oatmeal-cookies-maple/