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.
Pumpkin Oatmeal Cookies
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.
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.
Pumpkin and maple go hand in hand. You may remember this duo in my favorite Pumpkin Donuts recipe! That sweet maple glaze is divine!
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.
Bonus: it’s naturally egg free and therefore safe for those with egg allergies.
To make these pumpkin oatmeal cookies, you need:
- Pumpkin Puree (canned, NOT pumpkin pie filling)
- White and brown sugars
- Quick cooking oats
- All Purpose Flour
- Cinnamon and nutmeg -(or substitute pumpkin pie spice)
- Baking soda and baking powder
- White chocolate morsels
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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- 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.
Store these pumpkin cookies at room temperature and they’ll keep soft and chewy for about a week.
Yes! To freeze pumpkin cookies, 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).
Yes! Assemble cookie dough balls on a cookie sheet and freeze for 30 minutes. Remove from freezer and store cookie dough balls in airtight container. When ready to bake, add an extra 1-2 minutes to baking time.
More Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies– not from a cake mix!!
- No Bake Nutella Cookies
- Peanut Butter Cookies
- Caramel Cracker Bars
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!