There’s something deeply comforting about baking a batch of Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. The fragrance alone will transport you to cozy autumn afternoons, when a warm oven is the heart of the home and sweet, spiced treats feel like a hug from the inside out. These soft, chewy cookies are studded with old-fashioned oats and filled with fragrant pumpkin and spices, while their crowning glory—the velvety cinnamon cream cheese frosting—adds just the right touch of tang and sweetness. If you’re looking for a treat that perfectly captures the season’s mood, this recipe is a must-try.
Ingredients You’ll Need
Gathering the ingredients for these cookies is half the fun! Each one brings its own unique flair—whether that’s rich pumpkin color, melt-in-your-mouth texture, or spiced aroma. Don’t skip or skimp: together, they create the irresistible magic that is Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting.
- Unsalted butter (1 cup, softened): Gives the cookies richness and keeps them delightfully tender.
- Brown sugar (1 cup, packed): Adds moisture and a hint of caramel flavor to the cookie base.
- Granulated sugar (1/2 cup): Balances the sweetness and helps the cookies bake up just right.
- Canned pumpkin purée (1 cup): The star ingredient, lending color, flavor, and a soft, chewy texture.
- Large egg (1): Provides structure and helps bind the dough together.
- Vanilla extract (1 teaspoon): Rounds out all the flavors for a delicious backdrop.
- All-purpose flour (1 1/2 cups): The sturdy foundation that gives these cookies just enough bite.
- Baking soda (1 teaspoon): Ensures your cookies are perfectly light and tender.
- Ground cinnamon (1 1/2 teaspoons): Warming spice that goes hand-in-hand with pumpkin.
- Ground nutmeg (1/2 teaspoon): A hint of this spice brings a cozy, unmistakable fall note.
- Ground cloves (1/4 teaspoon): Intensifies the depth of flavor.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the other flavors.
- Old-fashioned oats (3 cups): Creates the hearty texture that sets these cookies apart.
- Cream cheese (4 ounces, softened): Key to a luxurious, tangy frosting.
- Butter (1/4 cup, softened): Makes the frosting ultra creamy and spreadable.
- Vanilla extract (1 teaspoon): Freshens up the cinnamon cream cheese frosting.
- Ground cinnamon (1/2 teaspoon): Infuses the frosting with warmth and spice.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting to perfect consistency.
How to Make Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. A properly heated oven and lined trays guarantee cookies that cook evenly and slide right off with zero fuss.
Step 2: Cream the Butter and Sugars
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and well blended. This step incorporates air, making your cookies tender and roomy for all the warm spices and pumpkin flavor to shine.
Step 3: Add the Wet Ingredients
Beat in the pumpkin purée, egg, and vanilla extract until completely smooth and combined. The mixture will look sumptuously creamy—don’t worry, this moisture is what makes Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting so soft and irresistible.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. Dry ingredient mixing ensures each bite is layered with perfectly balanced warming spice and just the right lift.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet mixture. Take your time with this—you want a batter that’s even but not overworked, so your cookies stay fluffy and light. Once everything’s mostly combined, stir in the oats to finish off the dough.
Step 6: Shape and Bake
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, or until the edges are set but the centers still look soft. This guarantees that signature chewy texture. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Cinnamon Cream Cheese Frosting
While your cookies cool, beat the cream cheese and butter together until smooth and creamy. Add the vanilla and cinnamon, then gradually mix in the powdered sugar until the frosting is fluffy and easily spreadable. This cinnamon cream cheese frosting transforms the cookies into a truly special treat.
Step 8: Frost and Enjoy
Once the cookies are completely cool, generously spread or pipe the cinnamon cream cheese frosting onto each one. The hardest part? Trying not to eat them all before sharing!
How to Serve Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Garnishes
If you want to take your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting over the top, sprinkle a pinch of extra cinnamon, nutmeg, or even some finely chopped toasted nuts on the freshly frosted cookies. It’s a simple touch that wows visually and adds a nice texture contrast.
Side Dishes
Pair these cookies with a cup of spiced chai latte, pumpkin spice coffee, or even a cold glass of milk. Their cozy flavors harmonize beautifully with creamy and comforting drinks, making every snack or dessert moment feel extra special.
Creative Ways to Present
Stack three cookies, tie them with a festive ribbon for an edible gift, or arrange a platter with little bowls of chopped nuts, raisins, and extra frosting for a cookie-decorating party. These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are as flexible for serving as they are fun to eat!
Make Ahead and Storage
Storing Leftovers
Keep your frosted cookies in an airtight container in the fridge. Because of the cream cheese frosting, refrigeration is best for freshness. They’ll stay delicious and tender for up to five days—and honestly, the flavors just meld more deeply over time.
Freezing
You can freeze the unfrosted cookies for up to three months! Simply layer them with parchment paper in a sealed container. Thaw at room temperature, then frost with the cinnamon cream cheese frosting when you’re ready to serve for that just-baked taste.
Reheating
While you don’t need to reheat these cookies, if you prefer a warm bite, gently microwave an unfrosted cookie for 10–15 seconds. Always add the cinnamon cream cheese frosting after warming for the best texture and taste.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes! Just be sure to cook and puree it smoothly, then drain any excess liquid. Homemade pumpkin tends to be a little more watery, so dab off extra moisture for perfect Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting.
Can I make these cookies gluten free?
Absolutely—just substitute your favorite gluten-free all-purpose flour blend and check that your oats are certified gluten free. The cookies turn out just as chewy and satisfying!
Is it necessary to refrigerate the cookies after frosting?
Yes, since the cinnamon cream cheese frosting is dairy-based, you’ll want to store any frosted Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting in the refrigerator for food safety and better texture.
Can I add mix-ins, like nuts or raisins?
Definitely! Stir in 1/2 cup of chopped walnuts or raisins with the oats for even more flavor and chew. This touch really personalizes your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting.
What’s the best way to frost the cookies?
You can use a butter knife to spread the cinnamon cream cheese frosting, or go fancy and pipe it on with a pastry bag and a star tip. Either way, don’t be shy—the more frosting, the merrier!
Final Thoughts
If autumn had a flavor, it might just be these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. Whether you’re hosting friends, gifting a neighbor, or treating yourself, these cookies are sure to bring joy and comfort. I can’t wait for you to try them and share the seasonal magic with all your favorite people!
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Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Pumpkin Oatmeal Cookies topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for fall or any time you crave a cozy treat.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
Cinnamon Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Make the cookie dough: Cream butter and sugars, add pumpkin, egg, and vanilla. Mix dry ingredients, then combine with wet mixture. Stir in oats.
- Bake the cookies: Drop dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Prepare the frosting: Beat cream cheese and butter, add vanilla, cinnamon, and powdered sugar. Frost the cooled cookies.
Notes
- For added texture, consider mixing in chopped walnuts or raisins to the cookie dough.
- Frosted cookies should be stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
