Pumpkin Oatmeal Cookies with Maple Glaze
Pumpkin Oatmeal Cookies coated with Maple Glaze are the quintessential fall treats bursting with pumpkin spice and everything nice! These soft and chewy cookies are easy to make and are ideal for holiday bake sales, potlucks, and as yummy giveaways for the holidays.
If there is one food that makes me instantly think of fall and winter, it’s PUMPKIN!
You can practically make anything out of these versatile winter squash- from pumpkin bread, pumpkin pie, pumpkin muffins, and pumpkin-flavored smoothies. And while I am no stranger to pumpkin-laced cookies, this one may be the pumpkiniest of them all! Not only did I use pumpkin pie spice and puree to make the cookies, but I also spiked the maple glaze with a pinch of pumpkin spice! Talk about starting the fall with a bang, eh?
What You Need to Make Pumpkin Oatmeal Cookies
Include these as part of your autumn shopping list so you can make them anytime you crave warm-spiced cookies brimming with fall flavors! Here’s what you’ll need:
For the cookies:
- Old-fashioned oats- also called rolled oats. These are perfect for making chewy cookies! They are fiber-loaded and protein-rich too, making these cookies healthier than most.
- All-purpose flour
- Pumpkin pie spice- this spice mix will surely bring the holiday vibes to any dessert! It is usually made of cinnamon, allspice, nutmeg, cloves, and ginger.
- Canned pumpkin puree-what can you can also use homemade pumpkin puree.
- Baking soda- this will leaven the dough, making the cookies soft.
- Kosher salt
- Unsalted butter- use at room temperature to create tender and chewy cookies!
- Brown sugar- adds a caramel-like sweetness and keeps the cookies moist too.
- Egg- this holds the ingredients together so the cookies stay compact even as they spread. This prevents the cookies from becoming crumbly and too dry.
- Maple syrup
- Chopped pecans – these are optional but add a nice crunchiness and flavor to the cookies.
For the maple glaze:
- Powdered sugar- fine sugar makes a smoother mixture.
- Maple syrup- adds thickness and gloss to the glaze.
- Pumpkin spice- for a warm and earthy flavor.
- Milk- this will give the glaze a nice consistency and creamy texture.
How to Make Them?
These cookies are super easy and are baked in just 15 minutes! You can make the dough ahead of time so you can just scoop and bake when needed. Double the recipe and keep some for days when you need something sweet to cheer you up and bring you to a more festive mood!
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Mix the dry ingredients. In a large bowl combine flour, pumpkin pie spice, baking soda, and kosher salt.
- Cream the butter. In another large mixing bowl beat the butter and brown sugar together using a hand mixer until the mixture becomes light and fluffy.
- Add the wet ingredients. Add in the egg, pumpkin puree, and maple syrup. Beat until combined.
- Combine. Gradually add in the flour mixture making sure the batter is well combined then fold the chopped nuts into the mix.
- Chill the dough. Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Shape the cookies. Using an ice cream scooper, make roughly 16 ball-sized cookie doughs. Place them on the prepared baking sheets at least 2 inches apart. Slightly flatten the balls using your palm or a spatula.
- Bake. For about 14 to 15 minutes until lightly browned. Then, remove them from the oven and let them cool completely on a wire rack.
- Make the glaze. In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice together. Add in 1 tbsp milk at a time until desired consistency is met. Drizzle the glaze over the cooled cookies. Let the glaze stand for a few minutes until set.
Tips When Making Pumpkin Oatmeal Cookies
- Remove excess liquid from the pumpkin puree before using it. Too much liquid in the dough will result in a cakey texture instead of a chewy one.
- Chilling the dough achieves two things. First, it is easier to shape them once they firm up and become less sticky. Second, it solidifies the fats, making the cookie expand slower in the oven resulting in a chewier texture.
- Make sure to leave enough space between the cookie doughs before baking them. They will spread in the oven so placing them too close to each other will result in them sticking together.
- The cookies should be completely cool before adding the glaze. If they are still warm, the glaze will melt and the cookies will become sticky and soggy.
- You can add chocolate chips or dried berries to the cookies to add more flavor and texture.
- If you like them less sweet, you can skip the glaze altogether. The cookies would still be delicious without it.
Frequently Asked Questions
- Can I use other nuts? Absolutely. Though pecans are commonly used for holiday treats, feel free to use macadamia, cashew, or almonds for this recipe.
- What can I use instead of pumpkin pie spice? You can use a combination of any of these spices: cinnamon, allspice, nutmeg, cloves, and ginger.
- Can I use quick oats instead of rolled oats? I prefer using rolled oats because the cookies always turn out chewier and bulkier.
You can place the Pumpkin Oatmeal Cookies in a tightly lidded cookie jar for up to 5 to 7 days. You can prolong their shelf life by 3 months in the freezer I recommend placing them in individual plastic bags so they do not get stuck together, especially if glazed.
Pumpkin Oatmeal Cookies with Maple Glaze
- For the cookies:
- 1 cup All-purpose flour
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Brown sugar
- 1 large Egg
- 1/3 cup Pumpkin puree
- 2 tbsp Maple syrup
- 1 1/2 cups Old fashioned rolled oats
- 1/2 cup Chopped pecans (optional)
- For the maple glaze:
- 3/4 cup Powdered sugar
- 1 tbsp Maple syrup
- Pinch of pumpkin spice
- 1 to 3 tbsp Whole milk
- Preheat an oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl combine flour, pumpkin pie spice, baking soda, and kosher salt.
- In another large mixing bowl using a hand mixer, beat the butter and brown sugar together until light and fluffy. Next, add in an egg, pumpkin puree, and maple syrup. Beat until combined. Gradually add in the flour mixture making sure the batter is well combined.
- Fold in the oats and pecans if using. Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Scoop out roughly 16 cookie dough sized balls. I used an ice cream scooper! Place the cookie dough balls on the baking sheet spaced about 2 inches apart. Slightly flatten the ball with your hand or spatula and bake for about 14 to 15 minutes until lightly browned. Remove from the oven and cool completely.
- In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice together. Add in 1 tbsp milk at a time until desired consistency. Drizzle the glazed over the cooled cookies. Let the glaze stand for a few minutes until set.
The recipe does not list how much brown sugar to use.
Hi Cathy! Sorry about that! I just updated the recipe. It should be a 1/2 cup of brown sugar. Thanks!