Description
These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting combine the warm flavors of pumpkin and spices with hearty oats and a luscious cinnamon-infused cream cheese frosting. Perfect for autumn or anytime you crave a cozy, sweet treat.
Ingredients
Scale
Cookie Dough
- 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
- 2½ 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
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: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: Cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. Then, mix in the pumpkin puree, egg, and vanilla extract to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, pumpkin pie spice, and old-fashioned oats. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Shape Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them properly. Flatten each cookie slightly to ensure even baking.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges start to turn a light golden brown. Allow them to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract while continuing to beat until the frosting is light and fluffy.
- Frost the Cookies: Once the cookies have cooled completely, spread or pipe the cinnamon cream cheese frosting evenly on top for a delicious finish.
Notes
- Ensure the cookies are completely cool before frosting to prevent melting.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Store cookies in an airtight container in the refrigerator for up to one week to keep frosting fresh.
- For a slightly healthier version, use whole wheat flour instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
