🍂 Historical Overview
Pumpkin desserts trace their roots back to early American settlers who used pumpkins in pies, puddings, and breads. Oats, introduced later, became a pantry staple in the 19th century, beloved for their hearty texture. Combining the two creates a warm, comforting cookie that feels like autumn in every bite. The maple frosting is inspired by traditional New England flavors, adding a silky sweetness that complements the pumpkin spice perfectly.
Pumpkin Oatmeal Cookies with Maple Frosting – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Oatmeal Cookies with Maple Frosting are soft, chewy, and irresistibly cozy — the perfect fall treat for Thanksgiving, Halloween, or any crisp autumn day. With a blend of pumpkin puree, oats, cinnamon, and nutmeg, each cookie bursts with seasonal flavor. The maple frosting adds a creamy, luxurious finish that makes these cookies truly unforgettable.
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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1 cup pumpkin puree
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 ½ cups old-fashioned oats
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1 tsp baking soda
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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½ tsp salt
Maple Frosting:
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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1 ½ cups powdered sugar
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2 tbsp pure maple syrup
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in pumpkin puree, egg, and vanilla extract until smooth.
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In another bowl, whisk flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
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Gradually add dry ingredients to the wet mixture and stir until combined.
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Scoop dough onto baking sheets and flatten slightly.
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Bake 12–14 minutes or until edges are golden. Cool completely.
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For the frosting, beat cream cheese and butter until creamy. Add powdered sugar, maple syrup, and vanilla, and beat until smooth.
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Frost cooled cookies and sprinkle with raw sugar if desired.
Notes
For extra spice, add a pinch of ginger.
Use quick oats for a softer texture or rolled oats for more chew.
Store in an airtight container for up to 4 days.
FAQ
1. Can I make these cookies ahead of time?
Yes! You can bake the cookies up to two days in advance and store them unfrosted. Add the maple frosting just before serving for the freshest texture and taste.
2. Can I substitute the pumpkin puree?
You can use sweet potato puree or butternut squash puree as a substitute. Both will give a similar texture and mild sweetness that complements the spices beautifully.
3. How can I make these cookies gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend and ensure your oats are certified gluten-free. The texture remains soft and chewy with all the same cozy fall flavor.
