YUM. Does it get better than cookies that taste like pumpkin pie?… NOPE. I love how earthy the pumpkin is, but the spices are my favorite part–so rich.
Going to grandma’s house when I was little (I’m talking 5 here) meant a lot of things, but one stands out. COOKIE-MAKING. 🍪 My sister and I always made cookies with grandma. Sugar cookies. Chocolate Chip cookies. Cut-out cookies with sprinkles. Molasses cookies.
You name it—we made it/made a mess of it!
Sprinkles rolled off the counter and onto the floor. Cookie dough stuck to our elbows and clung to our shoulder length hair. Flour dust settled on our little rosy cheeks. We were all mess and giggles.
So, this one is for you grandma. I know you are reading. I love you and thank you for putting up with our little girl shenanigans. ❤
I’m not a pumpkin spice latte person. I don’t like pumpkin pie either or most types of pie to be honest. *gasp* I know, right? It’s like, how can I be a human being and not enjoy pie? It’s not that I haven’t tried. Every year, I serve myself a sliver of pumpkin or apple pie, in the hopes that it will surprise me. Nope. My usual response is, “meh, it’s alright”.
But, I do like cookies, pumpkin puree, oatmeal and maple syrup. Naturally, I did the only thing one can do when they have a handful of tasty ingredients—put them together!
Pumpkin and maple are such an understated pairing. Most people naturally put cinnamon, nutmeg, or ginger with pumpkin, but let us not forget the rich, earthy, sweet flavor of maple syrup! How’s that for some Canadian PSA. 🇨🇦
So, this is my PSL, my Thanksgiving pumpkin pie, my favorite fall cookie. Enjoy!
If you've had enough pumpkin pie this season or just don't like pie (that's me) this recipe is perfect for you. These sweet cookies really taste like pumpkin pie and the maple glaze is the perfect compliment!
- 1/2 cup Powdered Sugar
- 1-2 TB. Milk (may need a bit more--thicker is better)
- 1/2 TB. Room Temperature Unsalted Butter
- 2 TB. Maple Syrup
- 1 cup Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 TB. Pumpkin Pie Spice
- 1 1/4 cup Old Fashion Oats (not the quick cook kind)
- 1/3 cup chopped hazelnuts (OPTIONAL)
- 2 TB. Room Temperature Unsalted Butter
- 1/2 cup Canned Pumpkin Puree
- 2/3 cup Sugar
- 1 Egg
- 2 tsp. Vanilla
Whisk all the glaze ingredients until well combined and place in the freezer until the cookies have cooled.
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the flour, baking soda, baking powder, salt, pumpkin pie spice, oats, and hazelnuts.
In a large bowl, whisk together the butter, pumpkin puree, sugar, brown sugar, egg and vanilla until well combined.
Add the dry ingredients to the wet ingredients in the large bowl and mix together just until combined.
Spoon batter onto grease baking sheets in 1 TB. portions. Slightly pat down the cookies with your fingers—they won't spread much during baking.
Bake for 15 minutes or until cooked through.
For best results, let the cookies cool completely and drizzle glaze evenly on top. You can also pour the glaze on after baking. Either way be sure to store them in the refrigerator for up to 2 weeks.