Description
These Pumpkin Oatmeal Cookies are soft, chewy, and bursting with fall flavors like cinnamon, nutmeg, and pumpkin. The heartiness of oats complements the smooth, rich pumpkin puree, resulting in a cookie that is both comforting and satisfying. Topped with a luscious Cinnamon Cream Cheese Frosting, these cookies are the perfect balance of sweetness, spice, and creaminess.
Ingredients
Scale
- 1/2 cup softened butter
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 cup old-fashioned oats
For the Cinnamon Cream Cheese Frosting:
- 1/2 cup softened cream cheese
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- 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, ground cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined. - Bake the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets. 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. - Make the Frosting:
While the cookies cool, prepare the cinnamon cream cheese frosting. In a medium bowl, 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. - Frost the Cookies:
Once the cookies are completely cool, spread or pipe the cinnamon cream cheese frosting on top of each cookie. - Serve:
Enjoy these delightful cookies with a hot cup of coffee or tea!
Notes
- Pumpkin Puree vs Pumpkin Pie Filling: Be sure to use pumpkin puree and not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which can throw off the flavor balance of the cookies.
- Oats Selection: Rolled oats provide a chewier texture, while quick oats will make the cookies softer. If you prefer a more rustic, hearty texture, stick with rolled oats.
- Chilling the Dough: If your dough is too sticky to handle, chilling it for 15-20 minutes in the fridge will make it easier to scoop and shape the cookies.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in dense cookies.
- Frosting Consistency: If your cream cheese frosting seems too thick, add a teaspoon of milk to thin it out. If too thin, add more powdered sugar, a little at a time.
- Storing Frosted Cookies: Frosted cookies should be stored in an airtight container in the refrigerator, but for best texture, they should be eaten at room temperature.
- Freezing Tip: If you’re freezing the cookies, it’s best to freeze them unfrosted. Simply thaw the cookies and frost them just before serving for optimal texture and flavor.
- Dietary Substitutions: For a gluten-free option, use certified gluten-free oats and substitute the flour with a gluten-free flour blend. To make the recipe vegan, replace the eggs with flax or chia eggs and use dairy-free cream cheese and butter for the frosting.