Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe

These Pumpkin Oatmeal Cookies are an absolute autumn treat—soft, spiced, and topped with a cinnamon cream cheese frosting that takes them over the top. I made a batch for my family last weekend, and let’s just say they didn’t last more than an hour! They’re perfect for when you want the comforting flavors of fall packed into a sweet little cookie. Plus, they pair perfectly with a cozy drink, making them ideal for those chilly fall evenings.

Why You’ll Love This Recipe

• Ultimate Fall Flavors: Packed with pumpkin and warm spices, these cookies taste like fall in every bite.
• Soft and Chewy: The addition of oats makes these cookies irresistibly chewy, while the pumpkin keeps them soft.
• Cinnamon Cream Cheese Frosting: This frosting isn’t just the cherry on top—it’s the perfect balance of tangy and sweet, complementing the cookies beautifully.
• Easy to Make: You don’t need fancy ingredients or complicated techniques. Just mix, bake, frost, and enjoy!

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Ingredients

For the Cookies:

• ½ cup softened butter: Adds richness and keeps the cookies soft.
• ¾ cup white sugar & ¾ cup packed brown sugar: A mix of sugars for sweetness and chewiness.
• 1 cup canned pumpkin puree: Not pumpkin pie filling! This gives the cookies their moist texture.
• 1 large egg: Helps bind the ingredients together.
• 1 teaspoon vanilla extract: Enhances the flavors.
• 2 ½ cups all-purpose flour: The base for these soft, chewy cookies.
• 1 teaspoon baking powder & 1 teaspoon baking soda: These help the cookies rise.
• 2 teaspoons ground cinnamon: A must-have for that classic fall flavor.
• ¼ teaspoon ground nutmeg & ¼ teaspoon ground cloves: For extra spice and warmth.
• 1 teaspoon pumpkin pie spice: Ties all the flavors together.
• 1 cup old-fashioned oats: Adds a bit of texture and chewiness to the cookies.

For the Cinnamon Cream Cheese Frosting:

• ½ cup softened cream cheese: The creamy base for the frosting.
• ¼ cup unsalted butter, softened: Adds richness to the frosting.
• 2 cups powdered sugar: Sweetens and thickens the frosting.
• 1 teaspoon ground cinnamon: Brings extra warmth and flavor to the frosting.
• 1 teaspoon vanilla extract: For a smooth, flavorful finish.

Variations

• Add-ins: Throw in some chopped pecans, walnuts, or raisins for a little extra texture and flavor.
• Chocolate Chips: If you’re a chocoholic, toss in some semi-sweet chocolate chips for a delicious twist.
• Healthier Swap: Use coconut oil instead of butter, and swap half of the sugar with coconut sugar for a slightly healthier option.

How to Make the Recipe

1. Preheat the Oven

Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. This step ensures your cookies won’t stick and will bake evenly.

2. Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. Then, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined.

3. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!

4. Bake the Cookies

Using a tablespoon or cookie scoop, drop rounded mounds of cookie dough onto your prepared baking sheets. Flatten them slightly with the back of a spoon. Bake the cookies for 10-12 minutes or until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

5. Make the Frosting

While the cookies are cooling, beat together the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, beating until creamy and spreadable. If the frosting is too soft, chill it for 15 minutes to firm up.

6. Frost the Cookies

Once the cookies are completely cool, spread or pipe the cinnamon cream cheese frosting on top. Don’t be shy—be generous with that frosting!

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for smooth mixing.
• Don’t Overmix: When adding the dry ingredients, mix just until combined to keep the cookies soft and tender.
• Chilling the Frosting: If your frosting is too runny, pop it in the fridge for a few minutes before spreading it on the cookies.

How to Serve

These cookies are perfect for a fall-themed dessert platter or alongside a warm cup of coffee or tea. They’re also great for sharing at Halloween parties, Thanksgiving gatherings, or just for treating yourself on a cozy afternoon.

Make Ahead

• To Refrigerate: Store the frosted cookies in an airtight container in the fridge for up to 5 days.
• To Freeze: You can freeze the unfrosted cookies for up to 3 months. Just thaw them out, frost, and serve when you’re ready.
• Frosting Tip: If you’re making the frosting ahead, store it in the fridge for up to 3 days. Let it come to room temperature before spreading it on the cookies.

FAQs

Can I make the frosting ahead of time?
Yes! You can make the frosting up to 3 days in advance and store it in the fridge.

Can I freeze these cookies?
Absolutely. Freeze the unfrosted cookies in a single layer, then transfer them to a freezer-safe bag. When you’re ready to enjoy them, thaw and frost.

Why is my frosting too runny?
Your butter or cream cheese may have been too soft. Pop the frosting in the fridge for 15-20 minutes to firm it up before spreading.

Conclusion

These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the perfect fall treat. With soft, chewy cookies and a rich, spiced frosting, they’re guaranteed to be a hit at any gathering—or just as a cozy snack for yourself. Go ahead, bake a batch, and enjoy the ultimate autumn indulgence!

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