These Pumpkin Oatmeal Cookies represents everything I love about Fall. Pumpkin spice, maple, and cozy fall baking wrapped into one little cookie.
Because it’s rainy and it’s Fall and I’m in a baking mood. Which does not happen very often. I introduce to you possibly the greatest improvement on oatmeal and chocolate chip cookies ever.
I’ve added pumpkin and a maple glaze and I think I’ve died and gone to cookie heaven. This is exactly what this recipe is about. I think I went a little too far with the maple glaze but you only live once.
Trust me they are so worth making on a rainy Fall day.
The glaze is so extra, but so worth it!
Pumpkin Oatmeal Cookies
21 October, 2012
: Makes 3 Dozen
: 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 3/4 cup {1-1/2 sticks} Unsalted Butter, softened to room temperature
- 1 cup Brown Sugar, firmly packed
- 1/2 cup Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Maple Extract
- 8 ounces Pumpkin Puree
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 2 cups Old Fashioned Oats
- 1 cup Semi-Sweet Chocolate Chips
- For the Maple Glaze
- 1/4 cup Unsalted Butter
- 1/4 cup Heavy Whipping Cream
- 1 tablespoon Brown Sugar
- 1 teaspoon Maple Extract
- 1/2 cup Powdered Sugar
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 In a large bowl or stand mixer with whisk attachment. Beat butter and sugars together on medium speed until creamy. Add the eggs, vanilla and pumpkin
- Step 3 beat well.
- Step 4 In a separate bowl combine flour, baking powder, cinnamon and salt. Gradually add the dry ingredients into the wet ingredients on low speed on the mixer. Mix well until all ingredients are combined. Add oats, mix well. Fold in chocolate chips.
- Step 5 Work in batches, on a ungreased baking sheet drop dough by rounded spoonfuls, about 8 per sheet evenly spaced. Bake 10-12 minutes until cookies are a light golden brown around the edges. Remove cookies to wire racks to cool. Repeat baking process until all dough is gone.
- Step 6 Make the glaze. In a small saucepan add butter, cream, brown sugar and maple extract. Bring to a slight simmer until sugar is melted. Remove from heat and whisk in powdered sugar until smooth. Allow to cool for 5 minutes before drizzling on cookies. The glaze will thicken as it cools.
- Step 7 When cookies are cooled, use a spoon to drizzle glaze over cookies. Store in an airtight container. Enjoy!
Savor and Enjoy!
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