Maple Iced Pumpkin Oatmeal Cookies
Maple iced pumkin oatmeal cookies are tender and cakey, with oats, pumpkin puree, pumpkin spices, and sweet, rich maple icing.
Servings: 28 Cookies
Ingredients
Cookies
- 2 cups rolled oats
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 cup butter, room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ⅓ cup pumpkin puree
Maple Icing
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 2 teaspoons maple extract
Instructions
- Preheat the oven to 350 degrees and line a baking sheet(s) with parchment paper. Set aside.
Cookies
- In a medium sized bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
- In a large mixing bowl, using a hand mixer, beat the butter until light and fluffy, about 3 minutes.
- Next, add the sugars and beat until well combined.
- Add the eggs, vanilla, and pumpkin puree and beat until mixture is fully incorporated.
- Slowly add the dry ingredients into the wet ingredients and mix until combined.
- Using a 2 tablespoon cookie scoop, place dough balls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the edges start to slightly brown.
- Remove from the oven and let cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
Maple Icing
- In a medium sized bowl, combine the powdered sugar, milk, and maple extract.
- Whisk until fully incorporated and no lumps of sugar remain.
- Once the cookies have completely cooled, dip the tops of each cookie in the maple icing and place back onto the wire rack to let the icing set. Enjoy!
Notes
- Use room-temperature butter: Softened butter beats more easily and helps create the light, cakey texture.
- Beat the butter well: Give the butter about 3 minutes to become light and fluffy before adding the sugars
- .Use room-temperature eggs: They blend more easily into the butter mixture.
- Don't overmix: Mix the dough just until the dry ingredients are incorporated.
- Use a cookie scoop: A 2-tablespoon scoop helps keep the cookies a consistent size so they bake evenly.
- Don't overbake: Pull the cookies when the edges are just starting to brown so the centers stay soft and cakey.
- Cool completely before icing: Warm cookies will cause the maple icing to become too thin and runny.
- Whisk the icing well: Make sure there are no lumps of powdered sugar before dipping the cookies.
- Dip instead of spreading: Dipping the tops creates an easy, even layer of maple icing without needing any fancy decorating tools.
- Let the icing set: Give the cookies time on the wire rack for the maple icing to firm up before stacking or storing them.