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

Scale

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp salt

Maple Frosting:

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp pure maple syrup
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in pumpkin puree, egg, and vanilla extract until smooth.
In another bowl, whisk flour, oats, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add dry ingredients to the wet mixture and stir until combined.
Scoop dough onto baking sheets and flatten slightly.
Bake 12–14 minutes or until edges are golden. Cool completely.
For the frosting, beat cream cheese and butter until creamy. Add powdered sugar, maple syrup, and vanilla, and beat until smooth.

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.