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Pumpkin Pecan Oatmeal Cookies with Maple Icing

Pumpkin pecan oatmeal cookies are soft and warmly spiced, with rolled oats and chopped pecans in every bite. A smooth maple icing drizzle adds a sweet finish once the cookies have cooled.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling time 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup butter unsalted, softened
  • 0.75 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.5 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.5 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.75 cup pecans chopped
For the maple icing
  • 1 cup powdered sugar
  • 2 tbsp maple syrup pure
  • 1 tbsp milk
  • 1 pinch kosher salt

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg yolk, pumpkin puree, and vanilla until combined.
  4. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Stir the dry mixture into the pumpkin mixture until just combined.
  6. Fold in the pecans.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and arrange 12 on each baking sheet.
  9. Bake for 12–14 minutes, switching the pans’ positions halfway through, until the edges are set and lightly browned.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
Make the maple icing
  1. Whisk the powdered sugar, maple syrup, milk, and salt until smooth.
  2. Drizzle the icing over the cooled cookies.
  3. Let the icing set.

Notes

Chill the dough for the full 30 minutes to help the cookies hold their shape. Store in an airtight container in the refrigerator for up to 5 days; freeze without icing for up to 2 months. For a dairy-free option, use dairy-free butter and milk.