If you love the cozy flavors of fall and the comforting texture of oatmeal cookies, you are absolutely going to adore this Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe. These cookies combine tender pumpkin-spiced dough with hearty oats and a dreamy swirl of cinnamon cream cheese frosting, making every bite taste like a little slice of autumn heaven. Whether you’re baking for a gathering or just treating yourself, this recipe is a delicious way to celebrate the season and warm your heart.
Ingredients You’ll Need
The beauty of this Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe lies in its straightforward, pantry-friendly ingredients that come together to create such layered flavor and texture. Each ingredient plays an essential role, from the moist pumpkin puree that adds depth and softness to the oats for that delightful chew, and the warming spices that capture the essence of fall.
- ½ cup softened butter: Adds richness and a tender crumb to the cookie base.
- ¾ cup white sugar: Provides just the right amount of sweetness and helps with browning.
- ¾ cup packed brown sugar: Gives moisture and a subtle molasses note to complement the pumpkin.
- 1 cup canned pumpkin puree: Moisture-rich and full of natural pumpkin flavor for softness and color.
- 1 large egg: Binds everything together and adds richness.
- 1 teaspoon vanilla extract: Enhances the sweetness and warm flavors.
- 2 ½ cups all-purpose flour: The structural foundation of the cookies.
- 1 teaspoon baking powder: For lightness and a gentle rise.
- 1 teaspoon baking soda: Helps with leavening and browning.
- 2 teaspoons ground cinnamon: Gives those signature warm, spicy notes.
- ¼ teaspoon ground nutmeg: Adds a subtle, fragrant bite.
- ¼ teaspoon ground cloves: Introduces a deep, aromatic punch.
- 1 teaspoon pumpkin pie spice: Intensifies the autumnal spice blend beautifully.
- 1 cup old-fashioned oats: Adds chewy texture and wholesome flavor.
- ½ cup softened cream cheese: The star of the frosting, creamy and tangy.
- ¼ cup unsalted butter, softened: Provides the perfect buttery base for the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting to silky perfection.
- 1 teaspoon ground cinnamon (for frosting): Gives the frosting a sweet, spicy kick.
- 1 teaspoon vanilla extract (for frosting): Adds warmth and smoothness to the frosting flavor.
How to Make Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Baking Sheets
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Ready your space so everything is within reach for a smooth baking experience.
Step 2: Cream Butter and Sugars
Beat the softened butter with both white and brown sugars until the mixture is light and fluffy. This step is critical because you want to incorporate air, making your cookies wonderfully soft and tender. The brown sugar also adds that lovely caramel-like depth of flavor.
Step 3: Mix in Pumpkin, Egg, and Vanilla
Next, add in the pumpkin puree, one large egg, and vanilla extract. Combine them well with the creamed butter and sugars. The pumpkin ensures these cookies are delightfully moist, while the egg helps hold the dough together.
Step 4: Combine Dry Ingredients Separately
In a different bowl, whisk together all the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, pumpkin pie spice, and the oats. This allows the spices and leavening agents to distribute evenly for consistent flavor and rise in every cookie.
Step 5: Gradually Add Dry Ingredients to Wet Mix
Slowly add the dry mixture to the wet pumpkin batter, stirring gently. Mixing just enough to combine keeps your cookies tender and avoids overworking the oats or gluten from the flour.
Step 6: Portion and Bake the Cookies
Drop rounded tablespoons of dough onto your prepared baking sheets and gently flatten each to encourage even baking. Bake for 10 to 12 minutes, until the edges are modestly browned and the centers look set. Let them cool for 5 minutes on the sheet before transferring to a wire rack – this helps them set perfectly without getting soggy underneath.
Step 7: Prepare the Cinnamon Cream Cheese Frosting
While the cookies cool completely, whip together the softened cream cheese and butter until silky smooth. Gradually add powdered sugar, cinnamon, and vanilla extract, mixing until creamy and luscious. This frosting brings a dreamy, rich contrast to the warmly spiced cookies.
Step 8: Frost the Cookies
Once your cookies are fully cooled, spread or pipe the cinnamon cream cheese frosting generously over each. The contrast between the slight chew of the oat cookie and the creamy frosting is pure magic.
How to Serve Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
Garnishes
For an extra festive touch, sprinkle a pinch of cinnamon or a few chopped toasted pecans over the frosting. You can also dust lightly with powdered sugar for a snowy, cozy effect that invites you to take just one more bite.
Side Dishes
These cookies pair amazingly well with a cup of chai tea, hot apple cider, or your favorite spiced latte. The warm spices in the drinks will enhance all the pumpkin and cinnamon notes in the cookies, making for a perfect afternoon treat or dessert.
Creative Ways to Present
Serve these cookies on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks for a gorgeous autumn display. Alternatively, stack them in a pretty box or cellophane bag tied with twine as thoughtful homemade gifts that will WOW friends and family.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container and keep at room temperature for up to 3 days. This keeps the frosting fresh and the cookies soft. If your kitchen is warm, you may want to refrigerate the container, but bring cookies back to room temperature before serving for best flavor.
Freezing
You can freeze unfrosted cookies for up to 3 months by arranging them in a single layer on a baking sheet, freezing until firm, then transferring to a zip-top bag. Freeze the prepared frosting separately in a small container. Thaw and frost cookies just before serving to keep everything fresh.
Reheating
To enjoy slightly warm cookies, let frozen thawed cookies sit at room temperature or microwave briefly in 10-second bursts. Avoid warming frosted cookies too much to prevent melting the frosting; if desired, frost after reheating.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can roast and puree fresh pumpkin yourself, but be sure to cook and drain it well to avoid excess moisture that can affect the cookie texture. Use the same amount that the recipe calls for, about one cup.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as written. However, you can experiment with a gluten-free flour blend suitable for baking to make a gluten-free version.
Can I substitute the cream cheese frosting with a different frosting?
Absolutely, though the cinnamon cream cheese frosting complements the spices perfectly. If you prefer, a simple vanilla buttercream or a dusting of cinnamon sugar on unfrosted cookies also tastes wonderful.
How can I make the cookies more chewy?
To boost chewiness, slightly increase the brown sugar to white sugar ratio, and be careful not to overbake. Also, letting the dough chill for 30 minutes before baking can help retain moisture.
What if I don’t have pumpkin pie spice?
No worries! You can combine ground cinnamon, nutmeg, cloves, and ginger to create your own blend. Use about 1 teaspoon of cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and a pinch of ground ginger as a substitute.
Final Thoughts
This Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe is a true delight that brings together warm spices, hearty texture, and rich frosting in every bite. Perfect for fall celebrations or any time you crave a comforting treat, it’s a recipe you’ll return to again and again. I absolutely encourage you to bake a batch soon – trust me, your kitchen will smell heavenly, and these cookies won’t last long!
Print
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Pumpkin Oatmeal Cookies topped with a luscious Cinnamon Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, cloves, and pumpkin pie spice, these autumn-inspired cookies offer a wonderfully soft texture paired with hearty oats. The creamy frosting adds a sweet and tangy finish, making them ideal for holiday gatherings or cozy treats.
Ingredients
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
- 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 Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture becomes light and fluffy, which typically takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Mix in the pumpkin puree, followed by the egg and vanilla extract, ensuring everything is thoroughly combined for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the 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 Dry and Wet Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined; be careful not to overmix to maintain tenderness.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto the lined baking sheets, spacing them adequately apart. Flatten each slightly with the back of a spoon or your fingers for even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges turn lightly browned. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before frosting to prevent melting.
- Prepare Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost Cookies: Once the cookies have completely cooled, spread or pipe the cinnamon cream cheese frosting evenly on top of each cookie, adding as much or as little as you prefer.
Notes
- Use old-fashioned oats for the best texture; quick oats can alter the cookie consistency.
- Allow cookies to cool fully before frosting to avoid melting or sliding of the frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- For a more intense spice flavor, feel free to adjust the cinnamon and pumpkin pie spice to taste.
- These cookies freeze well; freeze unfrosted cookies and frost after thawing for best results.
