Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting

Fall has a way of slowing us down. The air turns crisp, the colors outside change, and our kitchens begin to smell like cinnamon, nutmeg, and pumpkin. Few treats capture this season better than Soft Chewy Pumpkin Oatmeal Cookies with Maple Frosting. These cookies are not just another fall dessert—they’re a bite of nostalgia, combining the hearty chew of oats, the earthy sweetness of pumpkin, and the smooth sweetness of maple cream on top.

What sets them apart is the balance. Too often, pumpkin cookies turn cakey or dry. By pairing pumpkin with oats and finishing with a luscious frosting, you get the best of both worlds: cookies that stay moist and chewy but also carry layers of flavor in every bite. This recipe takes you beyond the basics, showing you how to bring bakery-style cookies into your own kitchen.

What Are Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting

Pumpkin Puree

Pumpkin adds moisture, flavor, and a natural richness. Using pure pumpkin puree—not pumpkin pie filling—is essential for controlling sweetness and spice.

Old-Fashioned Rolled Oats

Oats create the chewy texture. Unlike quick oats, rolled oats hold their shape, giving the cookie a hearty bite.

Warm Spices

Cinnamon, nutmeg, and cloves are the heart of fall baking. They don’t just flavor the cookie—they perfume the kitchen, making baking part of the experience.

Maple Frosting

Made with cream cheese, butter, powdered sugar, and real maple syrup, the frosting provides creamy sweetness that pairs perfectly with the spiced cookies.

Why You’ll Love This Recipe

● Soft, chewy texture that stays fresh for days
● Pumpkin flavor enhanced with warm spices
● Maple frosting adds a bakery-style finishing touch
● Easy to bake in under 40 minutes
● Perfect for holiday cookie trays, autumn gatherings, or cozy evenings at home

Data-Rich Comparison Table

A Personal Note

The first time I made pumpkin oatmeal cookies with maple frosting, I pulled the tray from the oven and let the steam carry the scent of cinnamon through the house. As the cookies cooled, I spread the maple cream over each one. I took a bite—soft, chewy, sweet, and warmly spiced—and realized this was the kind of cookie you make not just for yourself but to share. They carry comfort in every bite, the kind that belongs on your fall table.

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups packed light brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• 3 cups old-fashioned rolled oats

For the Maple Frosting

• 4 ounces cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 cups powdered sugar

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

Instructions

Step 1 Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2 Cream Butter and Sugars

In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 3 Add Eggs, Vanilla, and Pumpkin

Beat in the eggs one at a time. Stir in the vanilla extract and pumpkin puree. The mixture may look slightly separated—this is normal.

Step 4 Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 5 Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir until just combined. Do not overmix.

Step 6 Fold in Oats

Using a spatula, gently fold in the rolled oats until evenly distributed.

Step 7 Scoop and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12–15 minutes, until edges are set but centers look slightly soft.

Step 8 Cool the Cookies

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before frosting.

Step 9 Prepare the Maple Frosting

In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Stir in maple syrup and vanilla until frosting is fluffy and spreadable.

Step 10 Frost and Serve

Spread or pipe maple frosting over cooled cookies. Serve immediately or store as directed in notes.

Notes and Expert Tips

● Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
● Always soften butter and cream cheese to room temperature for smooth mixing and creamy frosting.
● Do not overmix the dough after adding the flour—this keeps the cookies soft and chewy.
● Let cookies cool completely before frosting; otherwise, the maple icing will melt.
● For bakery-style presentation, pipe the frosting instead of spreading it.

Nutrition Info (per cookie, based on 36 cookies)

Variations and Substitutions

Nutty Pumpkin Oatmeal Cookies

Add ½ cup chopped pecans or walnuts for a crunchy twist.

Pumpkin Chocolate Chip Cookies

Fold in ½ cup white or milk chocolate chips for extra sweetness.

Sandwich-Style Cookies

Spread frosting between two cookies for a fun dessert.

Extra Spice Version

Add a pinch of ground ginger or extra cinnamon for a bolder spice profile.

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend and certified gluten-free oats.

FAQS on  Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting

Can I use canned pumpkin?

Yes. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Can I freeze the dough?

Yes. Scoop cookie dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes.

Can I freeze the baked cookies?

Yes. Frost-free cookies can be frozen for up to 2 months. Frost them after thawing for the best texture.

How long do frosted cookies last?

Frosted cookies keep for 3–4 days in the refrigerator. Let them sit at room temperature for 10 minutes before serving.

Can I make the frosting ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 1 week. Whip again before using for a fluffy texture.

Conclusion Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting

Soft Chewy Pumpkin Oatmeal Cookies with Maple Frosting are the ultimate fall baking treat. They bring together the earthy sweetness of pumpkin, the hearty chew of oats, and the creamy richness of maple frosting. Unlike many versions online, this guide goes further by explaining how to achieve the perfect texture, how to store and freeze them, and how to adapt the recipe to your taste and dietary needs.

Bake a batch for a family gathering, pack them into holiday cookie trays, or enjoy them with coffee on a crisp autumn afternoon. However you serve them, these cookies promise to deliver comfort, flavor, and a touch of fall magic in every bite.

Soft Chewy Pumpkin Oatmeal Cookies Maple Frosting Recipe Card

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups packed light brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• 3 cups old-fashioned rolled oats

For the Maple Frosting

• 4 ounces cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 cups powdered sugar

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then stir in vanilla and pumpkin puree.

4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

5. Gradually add dry mixture to wet mixture. Mix until just combined.

6. Fold in rolled oats with a spatula.

7. Drop rounded tablespoons of dough onto baking sheets, leaving 2 inches between cookies.

8. Bake for 12–15 minutes, until edges are set but centers remain soft.

9. Cool on baking sheets for 5 minutes, then transfer to a wire rack.

10. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in maple syrup and vanilla until creamy.

11. Frost cooled cookies before serving.

Notes

• Always use pure pumpkin puree, not pumpkin pie filling.

• For best results, soften butter and cream cheese before mixing.

• Do not overmix the dough once flour is added—this ensures soft cookies.

• Cool cookies completely before frosting, or the icing will melt.

• Store frosted cookies in the refrigerator for 3–4 days. Unfrosted cookies can be frozen for up to 2 months.

Nutrition Info (per cookie, based on 36 cookies)

Quick Recipe Info

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Method: Baking

• Cuisine: American

• Servings: 36 cookies

• Calories: 200 kcal per cookie

• Yield: About 3 dozen cookies