If you love the warm, comforting flavors of fall, then you’re going to adore these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. These soft, chewy cookies are made with the perfect blend of oats, pumpkin puree, and spices, topped with a rich and tangy cinnamon cream cheese frosting. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are sure to hit the spot. With the combination of pumpkin and oats, they offer a cozy, flavorful bite in every single one!
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set this mixture aside.
- Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, pumpkin puree, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the rolled oats and, if desired, chopped walnuts or pecans.
- Form the cookies: Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Space the cookies about 2 inches apart, as they will spread slightly while baking.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: While the cookies are cooling, make the cinnamon cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Stir in the cinnamon and vanilla extract until fully combined and smooth.
- Frost the cookies: Once the cookies have cooled completely, spread a generous amount of cinnamon cream cheese frosting on top of each cookie using a butter knife or offset spatula. If desired, you can sprinkle a little extra cinnamon on top of the frosting for an added touch.
Tips for Success
- Use pure pumpkin puree: Be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture in the cookies.
- Chill the dough (optional): If you find the dough to be too sticky to handle, you can refrigerate it for 30 minutes before scooping it onto the baking sheets.
- Customize the frosting: If you’re not a fan of cream cheese frosting, you can swap it out for a simple powdered sugar glaze or even whipped cream for a lighter option.
- Store the cookies: These cookies are great for storing! Keep them in an airtight container at room temperature for up to 4-5 days. You can also refrigerate them to extend their freshness for up to a week.
Creative Variations
- Add chocolate chips: For a bit of extra sweetness, add 1/2 cup of mini chocolate chips to the dough before baking.
- Make a pumpkin spice latte version: Add a little espresso powder to the frosting for a delicious pumpkin spice latte twist!
- Make them gluten-free: You can easily make these cookies gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend.
- Vegan alternative: For a vegan version, use non-dairy butter, vegan cream cheese, and egg replacer (such as flaxseed meal) in the cookie dough.
FAQs
- Can I make these cookies ahead of time?
- Yes! You can bake the cookies ahead of time and store them in an airtight container for up to a week. Frost the cookies just before serving to keep the frosting fresh.
- Can I freeze the cookies?
- Absolutely! These cookies freeze wonderfully. Simply place the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 3 months. Thaw before frosting and serving.
- Can I use something other than cream cheese for the frosting?
- If you prefer a different type of frosting, you can use buttercream frosting or even a simple glaze made with powdered sugar and milk for a lighter option.
Conclusion
If you’re craving a cozy, fall-inspired treat, Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the perfect answer. These cookies are a perfect balance of sweet, spicy, and comforting, with the added bonus of a creamy frosting that takes them over the top. Whether you’re baking for a special occasion or simply want to indulge in a delicious fall dessert, this recipe will surely satisfy your sweet tooth and warm your heart. Enjoy every bite!