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.
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
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
- 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.
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.
Keywords: fall, oats, frosting