
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Description
Get ready to savor the flavors of fall with these delightful Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. Perfectly spiced and incredibly soft, these cookies are a cozy treat that combines the rich taste of pumpkin with the comforting crunch of oats. Topped with a luscious cinnamon cream cheese frosting, they make an irresistible addition to any autumn gathering or a sweet indulgence for your everyday snack. Whether you’re looking to impress at a holiday party or simply enjoy a comforting dessert at home, these cookies are sure to become a seasonal favorite.
Ingredients
For the Cookies:
- 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
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
Instructions
Preheat the Oven:
Set your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan.
Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until well combined, creating a smooth and creamy mixture.
Add the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to ensure tender cookies.
Bake the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Flatten slightly with the back of a spoon to ensure even baking. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
While the cookies cool, prepare 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, ground cinnamon, and vanilla extract, beating until the frosting is spreadable and fluffy.
Frost the Cookies:
Once the cookies are completely cool, spread or pipe the cinnamon cream cheese frosting on top of each cookie. This adds a sweet and creamy finishing touch to your pumpkin oatmeal cookies.
Notes
Serving Tips:
- Serve Fresh: For the best taste and texture, enjoy these cookies fresh out of the oven or once they have cooled completely and have been frosted. They pair wonderfully with a cup of coffee, tea, or a glass of milk.
- Presentation: Arrange the frosted cookies on a decorative platter or cake stand for a festive touch, especially when serving at parties or gatherings.
- Garnish: Add a sprinkle of additional cinnamon or a few pecan halves on top of the frosting for extra flair and flavor.
Storage Tips:
- Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 1 week. If you’re storing frosted cookies, place parchment paper between layers to prevent the frosting from sticking.
- Refrigeration: If you prefer, you can store frosted cookies in the refrigerator for up to 2 weeks. This helps the frosting stay firm and fresh.
- Freezing: To freeze cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or resealable plastic bag. They can be frozen for up to 3 months. Thaw at room temperature before serving. For best results, freeze the cookies unfrosted and add the frosting after thawing.