Oh, there’s just something magical about fall baking, isn’t there? The air gets crisp, the leaves start to turn, and my kitchen just calls out for warm spices and cozy treats. And if there’s one thing that screams autumn comfort to me, it’s pumpkin! But not just any pumpkin treat. I’m talking about my absolute favorite: Soft Chewy Pumpkin Oatmeal Cookies with Maple Frosting.
These aren’t your average, crumbly cookies. No, these are wonderfully soft, with that perfect chewy texture that makes you want to take bite after bite. The warm hug of cinnamon, nutmeg, and cloves blends so beautifully with the earthy pumpkin. And then, that maple frosting! It’s sweet, creamy, and just takes these cookies to a whole new level.
Growing up in Italy, our fall traditions were a little different, but the joy of baking and sharing delicious things was always at the heart of it. Now, living here in the USA, I’ve fallen completely in love with pumpkin season, and these cookies have become a cherished part of my own fall rituals. My name is Lina Kohn, and I’m so excited to share this recipe from my kitchen to yours.
Why You’ll Love These Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting
Trust me, these cookies are going to become a new favorite in your home, just like they are in mine! Here’s why you’ll adore them:
- They have the most amazing soft and chewy texture. It’s pure cookie bliss!
- The warm fall spices and pumpkin flavor are just perfect for cozy days.
- That sweet, creamy maple frosting is simply divine and takes them over the top.
- They’re absolutely wonderful for sharing at holidays or any gathering.
- And the best part? They’re surprisingly easy to whip up!
Ingredients for Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting
Okay, let’s gather everything we need to make these delightful cookies. Having all your ingredients ready makes the baking process so much smoother!
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
And for that dreamy Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Equipment Needed
Before we get baking, let’s make sure you have the right tools ready to go. Having these things handy will make making your soft chewy pumpkin oatmeal cookies a breeze!
- Large mixing bowls
- A hand mixer or stand mixer
- Baking sheets
- Parchment paper
- A wire cooling rack
How to Prepare Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting
Alright, now for the fun part! Let’s get these delicious soft chewy pumpkin oatmeal cookies ready to bake. Just follow these steps, and you’ll be enjoying them in no time.
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps prevent sticking and makes for easy cleanup later. I always do this first so the oven is ready when the dough is.
In a big bowl, cream together the softened butter, that lovely packed light brown sugar, and the granulated sugar. Beat them until they are light and fluffy. This usually takes a few minutes with a mixer. It should look pale and airy.
Next, beat in the eggs one at a time. Make sure each egg is fully mixed in before adding the next. Then, stir in the vanilla extract and the pumpkin puree. The mixture might look a little wet and separated at this point, and that’s totally fine!
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Give it a good whisk to make sure all those lovely spices are distributed evenly.
Now, gradually add the dry ingredients to the wet ingredients. Mix until they are just combined. Don’t overmix here! Overmixing can make your cookies tough, and we want them soft and chewy.
Gently stir in the old-fashioned rolled oats. Make sure they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto your prepared baking sheets. Leave a bit of space between each cookie so they have room to spread just a little as they bake.
Bake for 12 to 15 minutes. You’ll know they’re ready when the edges look set but the centers still look a little soft. This is key for that chewy texture!
Let the cookies cool on the baking sheets for just a few minutes. They are delicate when hot. Then, carefully move them to a wire rack to cool completely. This is important before frosting!
While your cookies are cooling, let’s make that amazing maple frosting! In a medium bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Make sure they are both at room temperature for the best result.
Gradually beat in the powdered sugar until it is well combined and smooth. It might look a little thick at first.
Finally, stir in the maple syrup and vanilla extract. Beat until the frosting is smooth and has a nice, spreadable consistency.
Once your cookies are completely cool to the touch, spread or pipe the maple frosting onto each one. Now, enjoy your beautiful soft chewy pumpkin oatmeal cookies!
Tips for Perfect Soft Chewy Pumpkin Oatmeal Cookies
Getting that perfect soft and chewy texture for your soft chewy pumpkin oatmeal cookies is easy with a few simple tricks. I’ve learned these along the way, and they make all the difference!
Make sure your butter and cream cheese are truly softened. This helps everything mix together smoothly and gives you the right texture.
When you add the dry ingredients, mix just until they disappear. Don’t keep mixing! Overworking the dough develops gluten and can make your cookies tough.
Letting the cookies cool on the baking sheet for a few minutes before moving them is crucial. They set up just enough so they don’t fall apart.
For the frosting, make sure your cream cheese and butter are soft. If it’s too stiff, your frosting won’t be smooth.
And always frost cookies that are completely cool! Otherwise, your beautiful maple frosting will just melt right off.
Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting Variations
One of the things I love about baking is how you can play around with recipes! These soft chewy pumpkin oatmeal cookies are wonderful as they are, but you can easily switch things up.
Try adding about 1/2 cup of chopped pecans or walnuts to the cookie dough with the oats. They add a lovely crunch!
Chocolate chips are always a good idea, right? A handful of milk chocolate or white chocolate chips stirred into the dough is delicious.
Want a little extra spice? You could add a pinch of ground ginger or a tiny bit more cinnamon.
Serving and Storing Your Soft Chewy Pumpkin Oatmeal Cookies
These soft chewy pumpkin oatmeal cookies with maple frosting are best enjoyed fresh! They’re perfect with a cup of tea or coffee, or even a glass of cold milk. They make a wonderful dessert or a special snack.
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container. If they are frosted, you’ll want to store them in the refrigerator. They’ll stay soft and delicious for about 3-4 days.
You can enjoy them straight from the fridge, or let them come to room temperature for a few minutes before eating.
Frequently Asked Questions About Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting
I get asked some questions about these soft chewy pumpkin oatmeal cookies, so I thought I’d answer a few common ones here!
Can I use canned pumpkin? Yes, absolutely! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling.
Can I freeze the cookie dough? Yes, you can! Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I make the maple frosting ahead of time? You can! Store it in an airtight container in the refrigerator for up to a week. Just let it sit at room temperature for a bit and whisk it before frosting the cookies.
Nutritional Information
Just a little note about the nutritional information provided for these soft chewy pumpkin oatmeal cookies. The numbers you see are estimates.
They can change depending on the specific ingredients and brands you use. It’s a general guide!
Print
Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting: 1 Amazing Bite
- Total Time: 35 minutes
- Yield: About 3 dozen cookies
- Diet: Vegetarian
Description
Soft and chewy pumpkin oatmeal cookies with a sweet maple frosting.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats
- For the Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
- Bake for 12-15 minutes, or until the edges are set and the centers are still soft.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the maple frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually beat in the powdered sugar until well combined.
- Stir in the maple syrup and vanilla extract until the frosting is smooth and creamy.
- Once the cookies are completely cool, spread or pipe the maple frosting onto each cookie.
Notes
- Make sure your butter and cream cheese are softened to room temperature for best results with the frosting.
- Do not overmix the cookie dough after adding the dry ingredients.
- For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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