She Strengthens

Autumn’s Sweet Delight: Soft and Chewy Pumpkin Cookies

As the crisp autumn air sets in, our taste buds crave the warmth of spices like nutmeg, cinnamon, and ginger. While pumpkin bread and pie are classic autumn treats, why not indulge in a delicious cookie that combines these flavors with the comfort of oats and the sweetness of maple syrup?

A Game Plan for Baking Success

Before you begin, note that these cookies can be stored in an airtight container at room temperature for up to 5 days. With a yield of 32 cookies, you’ll have plenty to share with friends and family during the holiday season.

Easy as 1, 2, 3: Ingredients and Instructions

For the Cookies:

• 2 cups all-purpose flour
• 1 1/3 cups rolled oats (not instant)
• 1 1/4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon fine salt
• 1/2 teaspoon ground nutmeg
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

For the Glaze:

• 1 1/2 cups powdered sugar, sifted
• 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
• 2 tablespoons maple syrup

Let’s Get Baking!

1. Preheat your oven to 350°F and arrange the racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until lightened in color and fluffy, about 5 minutes.
4. Add the egg and vanilla, then beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
5. With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
6. Drop 8 dough rounds per baking sheet, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
7. Bake for 12 minutes, then rotate the pans from top to bottom and front to back. Continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
8. Let the cookies cool on the sheets for 3 minutes, then transfer them to wire racks to cool completely.

The Finishing Touch: Maple Syrup Glaze

1. Whisk together the powdered sugar, milk, and maple syrup in a medium bowl until evenly combined. You may need to add more milk if the glaze is too thick to drizzle.
2. Place the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern.
3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Enjoy Your Delicious Pumpkin Cookies!

These soft and chewy cookies are the perfect treat to enjoy during the autumn season and throughout the holidays. With their warm spices and sweet maple syrup glaze, they’re sure to become a new favorite.