Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
If you’re on the hunt for the ultimate fall treat, look no further than these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. Imagine plump, soft cookies brimming with pumpkin spice, hearty oats, and the signature warmth of cinnamon, each one lavishly crowned with a creamy, tangy frosting that melts in your mouth. They’re the affectionate, home-baked answer to chilly days, Thanksgiving sweet tooth cravings, or any moment that simply calls for a cozy, nostalgic dessert.
Ingredients You’ll Need
One of the best things about Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting is how the simple, pantry-friendly ingredients come together for an unforgettable bite. Each item has a starring role, bringing depth, texture, and bold autumn flavor—prepare for your kitchen to smell absolutely heavenly!
- Unsalted Butter (1 cup, plus 2 tbsp for frosting): Properly softened butter ensures your cookies are lush and the frosting ultra-creamy—don’t rush this step!
- Brown Sugar (1 cup): Creates rich, caramel undertones and extra chewiness in the cookie base.
- Granulated Sugar (1/2 cup): Adds just the right amount of sweetness and helps with that light golden finish.
- Canned Pumpkin Purée (1 cup): Delivers classic fall flavor and keeps the cookies extra moist—ditch the pumpkin pie filling for pure purée.
- Large Egg (1): Binds everything together for cookies that stay tender, not crumbly.
- Vanilla Extract (1 teaspoon for cookies, 1/2 teaspoon for frosting): Enhances every element, especially when paired with cinnamon and pumpkin.
- All-Purpose Flour (1 1/2 cups): The foundation of soft, cakey cookies.
- Baking Soda (1 teaspoon) & Baking Powder (1/2 teaspoon): These leaveners make sure your cookies rise just right and stay fluffy.
- Salt (1/2 teaspoon): Balances flavors and amplifies the pumpkin spices.
- Ground Cinnamon (1 1/2 teaspoons for cookies, 1/2 teaspoon for frosting): The hero spice in both cookie and frosting—don’t skimp!
- Ground Nutmeg (1/4 teaspoon): Brings in that subtle, aromatic warmth.
- Ground Ginger (1/4 teaspoon): Adds brightness and just a touch of zing.
- Old-Fashioned Oats (3 cups): Provide wonderful chew and heft—quick oats won’t give the same heartiness.
- Cream Cheese (4 ounces, softened): For that dreamy, tangy frosting that sets these cookies apart.
- Powdered Sugar (1 cup): Perfectly smooth and blends seamlessly into the frosting.
- Milk (1–2 teaspoons, as needed): A splash to reach that ideal spreadable texture for your frosting.
How to Make Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Step 1: Prep Your Baking Sheets and Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This step keeps your cookies from sticking and helps with easy cleanup (always a win!). While the oven is coming up to temp, set out the butter and cream cheese to soften so they blend smoothly—room temperature is key for both the dough and frosting later on.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. A stand mixer or hand mixer makes this easy, but a sturdy wooden spoon and some arm muscle will get the job done too. You’re looking for a light, fluffy texture—that’s your cue to move onto the next stage.
Step 3: Add Pumpkin, Egg, and Vanilla
Beat in the canned pumpkin purée, egg, and vanilla extract until everything is completely smooth. Marvel at that gorgeous orange color—the pumpkin gives these cookies their seasonal glow and keeps them moist but never soggy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures the leavening agents and spices are evenly distributed, so every bite of your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting has balance and spice throughout.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently until just incorporated. This is the trick to soft, tender cookies—don’t overmix! Once combined, fold in the old-fashioned oats until they’re nicely distributed.
Step 6: Shape and Bake
Drop heaping tablespoons of dough onto your prepared baking sheets, spacing each about two inches apart to allow room for spreading. Slide the trays into the oven and bake for 12 to 14 minutes, until the cookies are set and lightly golden at the edges. They should look pillowy and feel just a bit springy in the center. Let them cool on the pan for five minutes, then transfer to a wire rack to finish cooling completely.
Step 7: Whip Up the Cinnamon Cream Cheese Frosting
In a clean bowl, beat together the softened cream cheese and butter until creamy and smooth. Add the powdered sugar, ground cinnamon, and vanilla, mixing until everything is soft, dreamy, and thick. If the frosting is too stiff, blend in a teaspoon or so of milk until you reach your perfect consistency—it should be easy to spread but still hold a bit of shape.
Step 8: Frost and Enjoy!
Once your cookies are completely cool (trust me—wait for it!), slather a generous layer of cinnamon cream cheese frosting on top of each cookie. Admire your handiwork and feel free to lick the spoon. Your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are ready for their grand debut!
How to Serve Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Garnishes
If you’re aiming for presentation points, sprinkle frosted cookies with a dusting of extra cinnamon, crushed pecans, or a pinch of orange zest. These simple touches echo the warm flavors inside and give your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting a festive, bakery-style finish.
Side Dishes
Pair with mugs of hot apple cider, homemade chai, or classic coffee for total autumn bliss. If you’re serving at a gathering, arrange the cookies on a platter nestled with apple slices or clusters of grapes for color and freshness, complementing their sweet, spicy magic.
Creative Ways to Present
Try stacking cookies between squares of wax paper and tying with twine for adorable gift bundles. Or set up a cookie bar where each guest can frost their own. For extra whimsy, sandwich two cookies together with frosting for Pumpkin Oatmeal Whoopie Pies—instant crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Due to the cream cheese frosting, these cookies keep best in an airtight container in the refrigerator. They’ll stay fresh and tender for up to four days—just let them warm up slightly before serving for that just-baked feel.
Freezing
You can freeze the unfrosted Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting for up to two months. Place cooled cookies in a single layer, separate with parchment if stacking, and store in a freezer bag. Thaw at room temperature before frosting and serving.
Reheating
If you want to serve the cookies warm (without melting the frosting), briefly microwave individual cookies for 7–10 seconds or let them stand at room temperature for about 30 minutes. For a cozy treat, try lightly toasting unfrosted cookies before frosting them fresh.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just be sure to roast, mash, and thoroughly drain your fresh pumpkin before using. Homemade purée often has more moisture, so blot it well with paper towels to keep your cookies from getting too soft.
What’s the best way to make the frosting perfectly smooth?
The secret is to let both the cream cheese and butter come fully to room temperature before beating. Start on low speed and increase gradually, scraping the bowl as you go. This prevents lumps and gives you that dreamy Cinnamon Cream Cheese Frosting texture.
Can I make these cookies gluten-free?
Yes! Substitute your favorite one-to-one gluten-free flour blend for the all-purpose flour, and ensure your oats are certified gluten-free. The cookies will still be irresistibly soft and flavorful.
Do I have to refrigerate cookies with cream cheese frosting?
Yes, for food safety and best freshness, store any cookies topped with Cinnamon Cream Cheese Frosting in the refrigerator. Let them come to room temperature just before serving for the best flavor and texture.
Will these cookies work without the frosting?
Certainly! The Pumpkin Oatmeal Cookies stand strong on their own, but the Cinnamon Cream Cheese Frosting takes their sweetness to the next level. If you’re feeling lazy or need to transport them easily, the cookies still shine without the extra layer.
Final Thoughts
I can’t wait for you to share the magic of Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting with your favorite people! There’s something special about the way pumpkin and oats meet creamy, spiced frosting—it feels like a cozy hug in dessert form. Bake a batch, breathe in that autumn aroma, and let these cookies brighten your kitchen and your day.
Print
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these soft and cake-like Pumpkin Oatmeal Cookies topped with a decadent Cinnamon Cream Cheese Frosting. Perfect for fall or any time of year!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups old-fashioned oats
For the Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix wet ingredients: Mix in the pumpkin purée, egg, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry: Gradually stir the dry ingredients into the wet ingredients. Fold in the oats.
- Bake: Drop spoonfuls of dough onto baking sheets and bake for 12–14 minutes.
- Make frosting: Beat together cream cheese, butter, powdered sugar, cinnamon, and vanilla until smooth.
- Frost cookies: Once cooled, frost the cookies with the cream cheese frosting.
Notes
- These cookies are soft and cake-like.
- For extra texture, add 1/2 cup chopped pecans or raisins to the dough.
- Store frosted cookies in the refrigerator for best freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
