Pumpkin Maple Cookies-chewy, soft pumpkin oatmeal cookies with a sweet maple glaze. These cookies are a real fall treat!
Oooooh, Monday. I did not want to see you this morning. I spent most of my weekend at Deer Valley for the Better Blog Retreat (I will share a recap soon). I had an amazing time, but I didn’t get anything on my to do list done and I didn’t get to spend enough time with my boys. SO instead of having the Monday blues, I am going to extend my weekend. I am going to stay in my pj’s, read stories with my boys, turn on some tunes, and bake Pumpkin Maple Cookies. Take that Monday!
Maple donuts are Josh’s all-time favorite donuts and he is passed his love on to our boys. Caleb and Maxwell both love maple donuts. Maxwell has only had a few tastes, but he savored every little bite!
I am not a huge donut fan, I save my calories for cookies. I do like the flavor of maple though, so I made a Pumpkin Maple Cookie, the best of both worlds. And since it is fall I HAD to use pumpkin because pumpkin is everything right now…and the pumpkin maple combo is legit.
The pumpkin oatmeal cookies are soft, chewy, and sweetened with pure maple syrup. My boys favorite part of a maple donut is the glaze, so I made a sweet maple glaze for my cookies too! The drizzle took the cookies from good to GREAT!
Boycott Monday with me and make Pumpkin Maple Cookies. You will be glad you did!
If you like these Pumpkin Maple Cookies, you might also like:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cinnamon Cookies
- Pumpkin Gingersnap Cookies
- Pumpkin Breakfast Cookies
Pumpkin Maple Cookies
Soft and chewy pumpkin oatmeal cookies sweetened with pure maple syrup and drizzled with a sweet maple glaze.
- Prep Time
- 15 minutes
- Cook Time
- 12 minutes
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/4 cup pure maple syrup
- 1 1/4 cups old-fashioned oats
- For the Maple Glaze:
- 2 tablespoons melted butter
- 1 1/3 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon maple extract or flavoring
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
3. In the bowl of a stand mixer, beat butter, brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract. Beat until combined. Beat in the pumpkin and maple syrup until smooth. Gradually add flour mixture and mix until ingredients are incorporated. Stir in the oats.
4. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake cookies for 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.
5. While the cookies are cooling, make the glaze. In a medium bowl, whisk together melted butter, powdered sugar, maple syrup, maple extract, vanilla extract, and milk. You may need to add a little more milk if the glaze is too thick. Whisk until smooth.
6. Drizzle maple glaze over cooled cookies. Let sit until glaze hardens. Serve and enjoy!
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