Ingredients

1 c. (120 g.) all-purpose flour

1 1/2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. (1 stick; 115 g.) unsalted butter, softened

1/2 c. (105 g.) packed light brown sugar

1 large egg

1/3 c. canned pumpkin puree

2 tbsp. maple syrup

1 1/2 c. (135 g.) rolled oats

1/2 c. (55 g.) chopped pecans

3/4 c. (85 g.) powdered sugar

1 tbsp. maple syrup

Pinch of pumpkin pie spice

1 to 3 tsp. water

Preparation

Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.Step 2In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.Step 3Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

Step 1In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.Step 2Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

Now, there’s a newcomer to the scene: Pumpkin Oatmeal Cookies. These fall treats combine the best of oatmeal cookies with pumpkin’s delicious seasonality. Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall.  Do I have to add the nuts?  Definitely not! While we love the added texture of chopped pecans, your cookies will still be deliciously chewy without them. If you’re allergic or just don’t like nuts, you can even swap in golden raisins—they’ll add even more chewiness! Can I change anything? Sure can! If you’d prefer a plain cookie, feel free to skip the glaze. While you can always use store-bought pumpkin spice, we also have a homemade pumpkin spice recipe if you really want to take these cookies up a notch. What else can I use pumpkin puree in?  Need to use up the rest of that pumpkin puree? Check out our favorite pumpkin puree recipes, like our pumpkin spice cupcakes, pumpkin cheesecake roll, pumpkin chocolate chip cookies, so that none of that canned fall goodness goes to waste.  Tried these cookies? Let us know how it went in the comments below!