Starbucks is officially selling Pumpkin Spiced Coffees so now you need this Pumpkin Cookie Recipe!
I do not like pumpkin-flavored drinks, and I do not like pumpkin pie, but I love pumpkin desserts like these pumpkin butterscotch muffins and this new recipe for pumpkin oatmeal cookies with a maple icing. This recipe is better than (or at least as good) as any Libby’s pumpkin cookies.
These are iced pumpkin cookies that are soo good! They are soft pumpkin cookies that would be perfect with your morning coffee!
I think I also need to try a pumpkin chocolate chip cookie recipe to try or pumpkin cookies with a cream cheese icing.
Fall is my favorite season. I love the cool nights and the bonfires. I love to have my windows open all day long. And I love going to fall festivals and pumpkin patches with my family. It’s a great time of year!
I also love making a lot of baked goods, and during the fall I don’t have to worry about getting my house too hot while baking!
You are really going to like these cookies! They are full of flavor, and they are covered with a maple glaze – pumpkin and maple are a great flavor combination!
Pumpkin Cookie Recipe
Prep: 10 minutes | Bake: 13 minutes | Chill: 2 hours | Makes: 24 cookies
- 2 ½ cups flour
- 1 ½ cups rolled oats
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ teaspoon pumpkin pie spice
- 1 cup unsalted butter, softened
- ⅔ cup of sugar
- 1 ⅓ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 ¼ cup canned pumpkin puree
Maple Drizzle Ingredients:
- 1 ½ cup powdered sugar
- 3 Tablespoon whole milk
- 2 Tablespoon maple syrup
Instructions For Pumpkin Cookie Recipe:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
- Whisk the dry ingredients together and set aside.
- Using an electric mixer or hand mixer cream together the butter and both sugars. Continue to mix until it is blended, creamy, and smooth.
- Add the egg, vanilla, and pumpkin puree and whisk until it’s combined.
- Slowly add the dry ingredients into the wet ingredients – about ½ cup at a time.
- Cover the dough with plastic wrap or foil and put it in the refrigerator to chill for 1-2 hours, or until the dough can be formed into balls.
- With a small ice cream scoop form cookie dough balls and place the dough balls on the prepared cookie sheets.
- Bake at 350 degrees for 12-13 minutes.
- Remove from the oven and let them cool on the cookie sheet for 5 minutes. Once slightly cooled, transfer the cookies to a wire rack to cool completely.
- Whisk together all ingredients until they are smooth and well combined.
- Once the cookies are cool, drizzle on the top of each cookie.
- Allow the drizzle to set for about 3-5 minutes.
So what do you think…are you ready to start enjoying all things pumpkin??
Here are some of my favorite pumpkin recipes:
Do you need even more pumpkin recipes? Visit my friend Pam’s blog and you will find 25 Pumpkin Spice Breakfast Recipes You Will Love This Fall