Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting – A Cozy Fall Treat

Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the perfect fall treat, combining the warm, spiced flavors of pumpkin and oats with a rich, tangy frosting.

The chewy texture of the oatmeal cookies pairs beautifully with the creamy frosting, making this a comforting dessert to enjoy with a warm drink. Whether for Thanksgiving or a cozy afternoon snack, these cookies are sure to be a hit!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Cookie sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Handheld or stand mixer

Ingredients

For the Cookies:

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt

For the Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat.
2. Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and pumpkin puree, and mix until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
4. Scoop the Cookies: Drop tablespoon-sized scoops of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
5. Bake the Cookies: Bake for 10-12 minutes or until the edges are lightly golden and the cookies are set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
6. Prepare the Frosting: While the cookies are cooling, make the frosting. Using an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, and cinnamon, and beat until creamy and well combined.
7. Frost the Cookies: Once the cookies are completely cooled, spread a generous amount of cinnamon cream cheese frosting on top of each cookie.
8. Serve: Serve immediately or store in an airtight container. Enjoy!

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Nutrition (Per Cookie)

Calories: 210
Protein: 3g
Carbohydrates: 31g
Fat: 9g
Sugar: 16g

Expert Tips

Use Room Temperature Ingredients: Make sure the butter and cream cheese are softened to room temperature to ensure a smooth and creamy frosting.

Chill the Dough: If the dough is too soft to scoop, refrigerate it for about 15-20 minutes before baking to help it hold its shape.

Spices: Feel free to adjust the spices to your liking, adding more cinnamon or nutmeg for a spicier cookie.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Just make sure to let it come to room temperature before scooping.

Can I use quick oats instead of rolled oats?
While rolled oats give the best texture, quick oats can be used in a pinch, though the cookies may be slightly softer.

Can I freeze the cookies?
Yes, you can freeze the cookies without frosting. Once baked and cooled, place them in an airtight container or freezer bag, and freeze for up to 3 months. Frost before serving.

Storing & Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.

Freezer: Freeze unfrosted cookies in a sealed container for up to 3 months. Frost after thawing.

Substitutions & Variations

Dairy-Free: Use dairy-free butter and cream cheese for a dairy-free version.

Add-ins: Mix in chocolate chips, nuts, or dried cranberries for extra texture and flavor.

Spice Swap: Experiment with pumpkin pie spice or apple pie spice in place of individual spices for a more complex flavor.

Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting – A Cozy Fall Treat

Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the perfect fall treat, combining the warm, spiced flavors of pumpkin and oats with a rich, tangy frosting. The chewy texture of the oatmeal cookies pairs beautifully with the creamy frosting, making this a comforting dessert to enjoy with a warm drink.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Cookie sheet
• - Parchment paper or silicone baking mat
• - Cooling rack
• - Handheld or stand mixer

Ingredients

  

• #### For the Cookies:
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• #### For the Cinnamon Cream Cheese Frosting:
• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Instructions

 

• **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat.
• **Make the Cookie Dough:** In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and pumpkin puree, and mix until smooth.
• **Combine Dry Ingredients:** In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
• **Scoop the Cookies:** Drop tablespoon-sized scoops of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
• **Bake the Cookies:** Bake for 10-12 minutes or until the edges are lightly golden and the cookies are set. Allow them to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• **Prepare the Frosting:** While the cookies are cooling, make the frosting. Using an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, and cinnamon, and beat until creamy and well combined.
• **Frost the Cookies:** Once the cookies are completely cooled, spread a generous amount of cinnamon cream cheese frosting on top of each cookie.
• **Serve:** Serve immediately or store in an airtight container. Enjoy!