Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well and set aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Stir in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. If using, fold in the chopped walnuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling, prepare the maple frosting by whisking together 1/2 cup of powdered sugar, 2 tablespoons of maple syrup, and 1 tablespoon of milk until smooth.
- Once the cookies are completely cool, drizzle the maple frosting over the top of each cookie.
Notes
- For a vegan version, substitute the butter with coconut oil and the egg with a flax egg.
- Store cookies in an airtight container at room temperature for up to a week.
- Feel free to add chocolate chips for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg