Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze need a place in your cookie jar this fall! These are everything I love about autumn baked into one amazingly tasty treat.
Creating the perfect pumpkin cookie takes time. As in numerous batches of cookies–some edible, some not so much.
Just when I was about to give up, I remembered this Iced Oatmeal Cookie recipe on my blog. And I thought . . . perfect!
The oatmeal will absorb some of the extra liquid from the pumpkin creating a delicious, soft (NOT CAKE-Y) pumpkin cookie.
Pumpkin Oatmeal Cookies
I was thrilled that these cookies came out chewy with lots of real pumpkin flavor. But I couldn’t stop there!
I had to go whip up a glaze. And I think maple and pumpkin are just perfect together so I used maple flavoring in the powdered sugar glaze.
Adding a shiny maple glaze helps elevate these cookies from an everyday treat to something truly special.
Oh, and instead of chocolate chips, like you might see in most pumpkin cookies, I used white chocolate morsels.
This is such a delicious pumpkin cookie; and I can say that honestly since I ate nearly half of them on my own.
I just know you’re going to adore this recipe, too!
Bonus: it’s naturally egg free and therefore safe for those with egg allergies.
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What You’ll Need
To make these pumpkin oatmeal cookies, you need:
- Real pumpkin (canned, NOT pumpkin pie mix)
- White and brown sugars
- Quick cooking oats
- Cinnamon and nutmeg
- Baking soda and baking powder
- White chocolate morsels
To make the pumpkin cookies:
STEP 1. In a large mixing bowl, beat butter with sugars. Add pumpkin and mix until fully combined. Add cinnamon, nutmeg, salt, baking powder, baking soda, oats and flour.
Mix until blended. Fold in white chocolate morsels.
STEP 2. Drop cookies by large tablespoon onto a parchment paper lined cookie sheet. Bake in a preheated 350 degree F oven for 14-16 minutes.
Remove and cool completely before glazing.
How to Make Maple Glaze for Cookies
This glaze requires just three ingredients:
- Powdered sugar
- Maple flavoring (or extract)
Whisk the ingredients together in a bowl and use a spoon to drizzle the glaze over the cooled cookies. Let the cookies sit until the glaze hardens (at least 15 minutes) before serving.
The combination of pumpkin, maple and white chocolate in these cookies is almost addictively good. Unlike some other pumpkin cookies I’ve tried, there’s nothing at all cake-like about these treats.
The chewy oatmeal texture plus spiced pumpkin flavor definitely has me in the mood for fall. Sweet bits of white chocolate made them even better.
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Not a white chocolate fan? Here are some other ideas for mix-ins for your pumpkin oatmeal cookies:
- Dried cranberries (craisins)
- Chopped Pecans
- Walnut pieces
- Butterscotch morsels
Personally, I think the white chocolate chips were just perfect in these cookies but I think next time I might try a version with nuts, too, for something a little different.
I suppose you could also make these without the glaze if you want a more basic, but why miss out?
The thin later of glaze gives the cookies an impressive finishing touch with hardly any extra effort.
How to Store Cookies
Store these cookies at room temperature and they’ll keep well for about a week.
They freeze beautifully, too. Stick a piece of parchment paper between each layer of cookies in the freezer to keep the maple glaze from sticking the cookies together.
Thaw in the fridge overnight or for a few hours at room temperature (a great option for lunch boxes).
These cookies could also be great for breakfast on the go. I mean, pumpkin is healthy, right? All that vitamin A.
Oatmeal’s part of all kinds of balanced breakfasts so put them together and you have a cookie that’s not altogether that different from a granola bar.
I can vouch that a pumpkin oatmeal cookie pairs extremely well with a steaming hot cup of coffee! Just sayin’.
More Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies– not from a cake mix!!
- No Bake Nutella Cookies
- Peanut Butter Cookies
- Caramel Cracker Bars
Chewy Pumpkin Oatmeal Cookies with White Chocolate Morsels and Maple Glaze.
FOR THE COOKIE:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pure pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup quick cook oats
- 1 cup all-purpose flour
- 1/2 cup white chocolate morsels
FOR THE GLAZE:
- 1 cup powdered sugar
- 1 tsp maple flavoring
- 1 Tbsp milk
- In a large mixing bowl, beat butter with sugars. Add pumpkin and mix until fully combined. Add cinnamon, nutmeg, salt, baking powder, baking soda, oats and flour. Mix until blended.
- Fold in white chocolate morsels.
- Drop cookies by large tablespoon onto a parchment paper lined cookie sheet. Bake in a preheated 350 degree F oven for 14-16 minutes. Remove and cool completely before glazing.
- For the glaze, whisk together all the ingredients. Drizzle or spoon onto each cookie. Allow to set, about 15 minutes.
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 147mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Whether you serve these Pumpkin Oatmeal cookies as an after school snack, a lunch box treat or even a quick breakfast, everyone loves them. Give them a try this fall and find out for yourself!