Pumpkin oatmeal cookies with maple icing taste like a bowl of pumpkin oatmeal wrapped up into a cookie! Made with simple ingredients like whole-wheat flour, oats, pumpkin and cinnamon, they’re perfect for your next fall baking adventure.
- 1 cup whole-wheat pastry flour (or white whole-wheat flour)
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- ¾ tsp. baking soda
- ¼ tsp. salt
- 1/3 cup coconut oil, melted
- 1/2 cup packed brown sugar (or coconut sugar)
- 1 tsp. vanilla extract
- 1 egg
- ¾ cup pumpkin puree
- 1 cup old-fashioned oats (or GF old-fashioned oats)
for the maple icing:
- 1/2 cup confectioners sugar
- 1 tbsp. maple syrup
- 1/2 tsp. pumpkin pie spice
- 1 tbsp. milk (oat or almond work) if needed
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined and creamy. Add in pumpkin and beat on low speed until just combined.
- In a separate bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda and salt.
- Add the dry ingredients to the wet, mixing on low until just combined. Fold in the oats with a wooden spoon.
- Portion out cookie dough using a cookie scoop onto prepared. baking sheet.
- Bake for 10-12 minutes.
- While the cookies are baking whisk or use a fork to whisk together the ingredients for the icing. If it’s too thick to drizzle add a little oat or almond milk (>1 tbsp.).
- Remove cookies from oven, let cool completely and use a fork to drizzle the icing on top. Enjoy!
I recommend storing these pumpkin cookies on the counter for a day and then in an airtight container for maximum freshness!
Keywords: soft pumpkin oatmeal cookies; pumpkin oatmeal cookies with maple glaze