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Chewy Pumpkin Seed and Maple Oatmeal Cookies
Prep: 20 minutes
Cook: 12 minutes
Servings: 24 cookies
Comfort in a Cookie
Reimagine the classic oatmeal cookie with a delightful textural upgrade. These cookies are wonderfully chewy, packed with wholesome oats, and studded with toasted pumpkin seeds that provide a satisfying crunch in every bite. A simple maple glaze adds a layer of autumnal sweetness that ties all the flavors together beautifully.
Materials
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds (pepitas)
- For the glaze: 1/2 cup powdered sugar, 2 tablespoons maple syrup, 1-2 teaspoons milk
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
Cooking
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in the rolled oats and pumpkin seeds with a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, whisk together the powdered sugar, maple syrup, and 1 teaspoon of milk to make the glaze. Add more milk if needed to reach a drizzling consistency. Drizzle the glaze over the cookies.
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