Pumpkin Maple Oatmeal Cookies
These thick and chewy Pumpkin Maple Oatmeal Cookies are delicious with or without their maple glaze; perfect for breakfast or a snack, these are perfect for those on the go mornings!
Servings 26
Ingredients
- For the cookies:
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) light brown sugar
- 1/4 cup (80g) pure maple syrup
- 1 large egg
- 2 cups (280g) plain/all-purpose flour
- 2 cups (160g) rolled oats
- Pinch of salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp bicarbonate of soda/baking soda
- 1/2 tsp baking powder
- 3/4 cup (180g) pumpkin purée
- For the glaze:
- 1 cup (120g) icing/powdered sugar
- 2 tbsp maple syrup
- 1/4 tsp ground cinnamon, plus extra for sprinkling on top
- 1 1/2 tbsp milk
Instructions
- Place melted butter, maple syrup and sugar together in a large bowl. Whisk to combine.
- Add in the eggs and whisk until smooth and well combined.
- Add in the flour, oats, salt, spices, bicarb and baking powder and stir with a wooden spoon/spatula until the mixture starts to come together.
- Add in the pumpkin purée and mix until a soft dough forms.
- Cover the bowl with cling film and place in the fridge for 30 minutes to chill.
- Once chilled, preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a Silpat/silicone mat.
- Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart and flatten them a little bit with the palm of your hand.
- Place in the oven for 9-11 minutes until the edge are lightly golden and the cookies look set. They will also be quite matte, with a soft sheen if you look in the light of the oven. If they are still wet and shiny, give them a couple more minutes.
- Leave to cool completely on the baking trays. At this stage you can either leave them as is, or add the glaze.
- Once cool, make the glaze if required. Place icing sugar and cinnamon into a medium sized bowl and stir briefly. Add in the maple syrup and beat until the mixture comes together.
- Add in the milk 1/2tbsp at a time until you have a thick, gloopy consistency which will stay on the top of your cookies and not run off down the sides. When you pick up a spoon and tilt it, you should see "ribbons" as it falls back into the bowl.
- Place kitchen paper underneath a wire rack and transfer all the cookies to the rack. Spoon 1/2tsp of the glaze into the centre of each cookie and spread with the back of your spoon.
- It should roll over the edges ever so slightly, but most of the icing should stay on the top. Sprinkle a little cinnamon on top of the icing and leave to set for 15 minutes.
- Once the icing is set, devour! Pumpkin Oatmeal Cookies will keep in an airtight container at room temperature for 2 days with the glaze and 5 days without. You can also keep them in the fridge for up to 4 days with the glaze and a week without.