If you want a fall cookie that fills your kitchen with the warm scent of maple and toasted nuts without weighing you down, this pumpkin cookies recipe is exactly what you need. These chewy, hearty cookies get their texture from rolled oats and real pumpkin puree, creating a satisfying bite that stays fresh for days. A blend of warm spices adds that classic autumn comfort, while a sweet maple glaze drizzled on top takes them from simple to special. Toasted pecans add crunch in every bite, balancing the soft oat-filled center. They are the kind of cookie you can pack in a lunchbox, set out on a Thanksgiving dessert table, or enjoy with your morning coffee. Simple to mix, quick to bake, and endlessly satisfying.
Ingredients
Pumpkin Cookies
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon maple extract
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup toasted pecans, chopped
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, egg, and maple extract until smooth.
In a separate bowl, combine the rolled oats, flour, cinnamon, allspice, cardamom, baking powder, baking soda, and sea salt.
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the toasted pecans.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 to 14 minutes, until the edges are golden and the centers look set.
Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, make the glaze. Whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze over the cooled cookies in a zigzag pattern. Let the glaze set for 15 minutes before serving.
Storage
Store in an airtight container at room temperature for up to 4 days.
For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer bag. Glaze after thawing.
Pro Tips
Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. This step makes a huge difference in flavor. For a thicker glaze, use less milk. For a thinner drizzle, add a splash more. Swap the pecans for walnuts or pumpkin seeds if you prefer. These cookies stay soft and chewy thanks to the oats and pumpkin. Do not overbake.
