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
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
- 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.
