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Pumpkin Oatmeal Cookies with Maple Glaze Recipe

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4.3 from 80 reviews

Deliciously soft and chewy Pumpkin Oatmeal Cookies made with rich browned butter, warm pumpkin pie spices, and a sweet maple glaze. These cookies blend the comforting flavors of pumpkin and oats, perfect for autumn treats or cozy dessert moments.

Ingredients

Cookies

  • 2 oz (¼ cup) Unsalted Butter, browned
  • 2 oz (¼ cup) Unsalted Butter, cut into small cubes
  • 150 grams (¾ cup) Brown Sugar
  • 50 grams (¼ cup) Granulated Sugar
  • 80 grams (⅓ cup) Pumpkin Puree
  • 1 Egg Yolk, at room temperature
  • 2 teaspoons Vanilla Extract
  • 125 grams (1 cup) All-Purpose Flour
  • 1.5 teaspoons Salt
  • 1.5 teaspoons Baking Soda
  • 1 tablespoon Pumpkin Pie Spice
  • 2 teaspoons Cornstarch
  • 100 grams (1 cup) Rolled Oats

Maple Glaze

  • 150 grams (1 ¼ cups) Confectioner’s Sugar
  • 2 tablespoons Heavy Cream or Whole Milk
  • 1-2 teaspoons Maple Extract

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the first 2 oz of butter. Watch carefully and stir constantly until the butter turns golden with brown flecks and a nutty aroma develops. Remove from heat before it burns to get perfectly browned butter.
  2. Mix Wet Ingredients: In the bowl of an electric stand mixer with paddle attachment, or a large bowl with a handheld mixer, combine the browned butter and the cubed unsalted butter. Beat until combined. Add brown sugar and granulated sugar and beat for 1 minute. Add pumpkin puree, egg yolk, and vanilla extract, and beat for 2 minutes. Let the batter rest for 30 seconds, then beat again for 1-2 minutes until the mixture lightens in color.
  3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking soda, pumpkin pie spice, cornstarch, and rolled oats until evenly mixed.
  4. Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure tender cookies. Cover the dough and refrigerate for 30 minutes to 1 hour to firm up.
  5. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (180°C). Line a baking sheet with a Silpat liner or parchment paper to prevent sticking.
  6. Scoop and Bake: Using a tablespoon or small ice cream scoop, form 2-tablespoon-sized balls of dough and place on the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes, until the cookies are just set and the tops no longer look wet.
  7. Cool the Cookies: Remove cookies from the oven and transfer to a wire rack to cool completely.
  8. Prepare Maple Glaze: In a medium bowl, whisk together confectioner’s sugar, maple extract, and heavy cream or whole milk until you achieve a thick yet pourable consistency.
  9. Glaze the Cookies: Dip the cooled cookies into the maple glaze, allowing excess to drip off. Set the cookies back on the wire rack and allow the glaze to set completely before serving.
  10. Store: Store leftover cookies in an airtight container at room temperature for up to 5 days.

Notes

  • Browned butter adds a rich, nutty flavor that enhances the pumpkin and spices.
  • Do not overmix the cookie dough once the dry ingredients are added to avoid tough cookies.
  • Chilling the dough helps prevent spreading and improves texture.
  • The glaze should be thick enough to coat but still smooth enough to dip the cookies easily.
  • Cookies can be stored at room temperature for 5 days or frozen for longer storage.

Find it online: https://flavorspath.com/pumpkin-oatmeal-cookies-with-maple-glaze-recipe/