Why You’ll Love This Recipe
- Ultimate Fall Flavors: Packed with pumpkin and warm spices, these cookies encapsulate the essence of autumn in every bite.
- Soft and Chewy Texture: The combination of pumpkin and oats results in cookies that are both moist and satisfyingly chewy.
- Decadent Frosting: The cinnamon cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cookies.
- Simple Preparation: With straightforward ingredients and easy-to-follow steps, baking these cookies is a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- ½ cup softened butter
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 cup old-fashioned oats
For the Cinnamon Cream Cheese Frosting:
- ½ cup softened cream cheese
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
- Bake the Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them appropriately. Flatten slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: While the cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, beating until the frosting is creamy and spreadable. If the frosting is too soft, refrigerate it for 15 minutes to firm up.
- Frost the Cookies: Once the cookies are completely cool, generously spread or pipe the cinnamon cream cheese frosting on top of each cookie.
Servings and Timing
- Yield: Approximately 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: About 32 minutes
Variations
- Add-ins: Incorporate chopped pecans, walnuts, or raisins into the dough for added texture and flavor.
- Chocolate Chips: Mix in semi-sweet chocolate chips for a delightful chocolatey twist.
- Healthier Options: Substitute coconut oil for butter and replace half of the sugar with coconut sugar for a slightly healthier version.
Storage/Reheating
- Refrigeration: Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting and serving.
- Frosting Storage: Prepare the frosting ahead and store it in the refrigerator for up to 3 days. Allow it to come to room temperature before using.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Ensure it’s well-cooked and pureed smoothly to match the consistency of canned pumpkin.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping and baking.
Is it necessary to use both baking powder and baking soda?
Yes, using both leavening agents helps achieve the desired texture and rise in the cookies.
Can I omit the oats?
Omitting the oats will change the texture of the cookies, making them less chewy. If you prefer a smoother texture, you can leave them out.
How can I make the frosting firmer?
If the frosting is too soft, refrigerate it for 15-20 minutes to firm up before spreading it on the cookies.
Can I add food coloring
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the ultimate autumn treat. These soft, chewy cookies blend pumpkin, spices, and oats, topped with a tangy cinnamon cream cheese frosting. Perfect for fall gatherings or a cozy dessert, this recipe is easy to prepare and delivers irresistible flavor in every bite.
Ingredients
For the Cookies:
- ½ cup softened butter
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 cup old-fashioned oats
For the Cinnamon Cream Cheese Frosting:
- ½ cup softened cream cheese
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually mix dry ingredients into wet ingredients until combined. Avoid overmixing.
- Drop rounded tablespoons of dough onto prepared baking sheets. Flatten slightly and bake for 10-12 minutes, or until edges are lightly browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, and vanilla extract, mixing until creamy. Refrigerate for 15 minutes if the frosting is too soft.
- Spread or pipe frosting onto cooled cookies.
Notes
- Add-ins such as nuts, raisins, or chocolate chips can enhance texture and flavor.
- Refrigerate frosted cookies in an airtight container for up to 5 days.
- Freeze unfrosted cookies for up to 3 months; thaw before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
