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 love 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.
I love fall for everything it represents; cool weather, leaves changing and the fantastic flavors that bring cozy and comforting foods to the surface. Pumpkin and maple is some of those flavors.
However, if you can’t justify making a cake just for the heck of it like I did, then these little delicious cookies will have to do. Trust me they are so worth making on a rainy fall day.
Pumpkin Oatmeal Cookies
- 1-1/2 sticks Butter, softened at room tempature
- 3/4 cup Brown Sugar, firmly packed
- 1/2 cup Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1/2 cup Canned Pumpkin Puree
- 1-1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 2 cups Oats, quick cooking or old fashioned
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4 cup Butter
- 1/4 cup Heavy Whipping Cream
- 1 tablespoon Brown Sugar
- 2 tablespoons Maple Syrup, plus more for taste
- 1 teaspoon Vanilla Extract
- 1/2 cup Powdered Sugar, more or less for consistency
- 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. I like to sift all dry ingredients through a fine mesh sieve to eliminate any clumps.
- Step 5 Gradually add the dry ingredients into the wet ingredients on low speed on the mixer. Mix well until all ingredients are combined. Add oats and chocolate chips and mix well.
- Step 6 On ungreased baking sheets drop dough by rounded spoonfuls. Bake 8-10 minutes until cookies are a light golden brown. Cool 1 minute on the baking sheets and remove cookies to wire racks to finish cooling. Prepare glaze in the meantime.
- Step 7 In a small saucepan combine butter, cream, brown sugar and maple syrup. Bring to a slight simmer until sugar is melted. Don’t boil the milk. Remove from heat and let cool slightly. I like to do this in my stand mixer as well.
- Step 8 Whip the vanilla and powdered sugar into your mixture until you reach a smooth and slightly thick consistency. At this point taste and decide whether or not you want more maple syrup and just whip more in. Also if you want a thicker glaze add more powdered sugar.
- Step 9 When cookies are cooled drizzle glaze over cookies and serve. Store in an airtight container.
Savor and Enjoy!