Description
Delight in these soft and flavorful Pumpkin Oatmeal Cookies topped with a creamy cinnamon-spiced cream cheese frosting. Perfectly spiced with pumpkin pie spices and loaded with wholesome oats, these cookies bring autumn to your taste buds with a sweet, tangy frosting to complement every bite.
Ingredients
Scale
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
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 the oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly without sticking.
- Make the cookie dough: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Then, mix in the canned pumpkin puree, the egg, and the vanilla extract until fully incorporated.
- 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 pumpkin mixture, stirring until just combined to form the cookie dough.
- Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart. Gently flatten each mound slightly to ensure even baking.
- Bake the cookies: Bake for 10-12 minutes or until the edges of the cookies turn a light golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, beating continuously until the frosting is light and fluffy.
- Frost the cookies: Once the cookies are completely cooled, spread or pipe the cinnamon cream cheese frosting onto each cookie. Serve and enjoy!
Notes
- Ensure the cookies are completely cool before frosting to prevent the frosting from melting.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- Store cookies in an airtight container in the refrigerator and bring to room temperature before serving.
- For thicker cookies, chill the dough for 30 minutes before baking.
- If you prefer a dairy-free option, substitute cream cheese and butter with vegan alternatives.
