Name: Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Prep time: 20 min
Cook time: PT-481721H29M28S
Total time: PT-481721H29M28S
Cuisine: American
Ingredients: 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; ½ cup softened cream cheese; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Soft and spiced pumpkin oatmeal cookies with cinnamon cream cheese frosting are perfect for fall or any cozy occasion. These cookies combine the heartiness of oatmeal with the warm, inviting flavors of pumpkin and spices, all crowned with a creamy, cinnamon-infused frosting.

Why You’ll Love This Recipe

I love how these cookies bring together the perfect balance of flavors and textures. The soft, chewy oatmeal base pairs beautifully with the rich, spiced frosting. They’re easy to make and ideal for sharing during autumn gatherings or as a comforting treat anytime. Plus, the combination of pumpkin and warm spices makes the house smell amazing while they bake!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies

½ cup softened butter

¾ cup white sugar

1 cup canned pumpkin puree

¾ cup packed brown sugar

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

For the 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

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually mix the dry ingredients into the wet ingredients until just combined.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, flattening each slightly with the back of a spoon.

Bake for 10-12 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

While the cookies cool, make the frosting by beating together the softened cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until creamy and spreadable.

Once the cookies are completely cool, spread or pipe the frosting onto each one.

Servings and Timing

Servings: 24 cookies

Prep Time: 20 minutes

Cooking Time: 10-12 minutes

Total Time: 30-32 minutes

Variations

Nutty Addition: Stir in ½ cup of chopped pecans or walnuts for a crunchy twist.

Chocolate Lovers: Add ½ cup of chocolate chips to the dough for a decadent touch.

Maple Frosting: Replace the vanilla extract in the frosting with maple extract for a seasonal flavor boost.

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Dairy-Free: Use dairy-free butter and cream cheese for the cookies and frosting.

Storage/Reheating

Storage: Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze unfrosted cookies in a single layer, then transfer them to a freezer-safe container for up to 3 months. Frost after thawing.

Reheating: Let refrigerated cookies sit at room temperature for 15-20 minutes before serving to soften the frosting.

Related Recipes:

Cinnamon Roll Cheesecake with Cream Cheese Frosting

Zucchini Cookies with Cream Cheese Frosting

FAQs

What type of oats should I use for this recipe?

I recommend old-fashioned oats for their hearty texture. Quick oats may work in a pinch, but the cookies might lose some chewiness.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it is well-drained to avoid adding excess moisture.

How can I make the frosting less sweet?

You can reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.

Can I make these cookies ahead of time?

Absolutely! Bake the cookies a day in advance and frost them right before serving for the freshest taste.

How do I achieve a perfectly smooth frosting?

Ensure the cream cheese and butter are fully softened before mixing to avoid lumps in the frosting.

Conclusion

These pumpkin oatmeal cookies with cinnamon cream cheese frosting are a delightful way to celebrate the flavors of fall. Whether you’re baking for a festive gathering or a cozy night in, these cookies are sure to please. I hope you enjoy making (and eating!) these as much as I do.

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