Description
These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are a perfect fall treat, combining moist pumpkin-flavored cookies with the hearty texture of oats and a rich, spiced cream cheese frosting. With warm spices like cinnamon, nutmeg, and cloves, these cookies offer a cozy, comforting flavor ideal for seasonal gatherings or a sweet everyday snack.
Ingredients
Scale
Cookie Ingredients
- 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
Frosting Ingredients
- 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 the oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, ensuring an even texture in the cookies.
- Add Wet Ingredients: Mix in the canned pumpkin puree, egg, and vanilla extract into the creamed sugar and butter mixture until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, pumpkin pie spice, and old-fashioned oats to evenly distribute the spices and leavening agents.
- Mix Wet and Dry: Gradually blend the dry ingredients with the wet ingredients, mixing until just combined to avoid overworking the dough.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them adequately, and flatten each slightly for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly browned. Remove and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until the frosting is creamy and well combined.
- Frost Cookies: Once the cookies have cooled completely, spread or pipe the cinnamon cream cheese frosting evenly over the tops of the cookies.
Notes
- Make sure the cookies cool completely before frosting to prevent the frosting from melting.
- For firmer frosting, refrigerate for 15-20 minutes before spreading.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Room temperature ingredients help achieve the best texture in cookies and frosting.
