Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Soft, spiced, and frosted to perfection — these pumpkin oatmeal cookies are a cozy fall dream come true.
Introduction
There’s something special about the aroma of pumpkin, oats, and warm spices filling your kitchen on a cool autumn afternoon. These Pumpkin Oatmeal Cookies bring together the hearty chew of old-fashioned oats, the moisture of real pumpkin puree, and the irresistible sweetness of a cinnamon cream cheese frosting that melts in your mouth.
Whether you’re baking for a fall potluck, a Halloween party, Thanksgiving dessert table, or simply to enjoy with a warm drink, these cookies check all the boxes: soft, spiced, satisfying, and oh-so-seasonal.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Timing and Yield
- Prep Time: 15 minutes
- Bake Time: 12–15 minutes
- Total Time: 30 minutes
- Servings: Makes approx. 24 cookies
- Per Serving: ~200 kcal
Instructions
Step 1 – Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 2 – Make the Cookie Dough
In a large mixing bowl, cream the softened butter with both sugars using an electric mixer. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.
Add in the pumpkin puree, eggs, and vanilla extract. Mix until well combined, scraping the sides of the bowl as needed.
In a separate bowl, whisk together the dry ingredients: flour, oats, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients into the wet mixture. Mix just until no streaks of flour remain—do not overmix, or the cookies may become tough.
Step 3 – Scoop and Bake
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are just set. Avoid overbaking to keep them soft.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 4 – Make the Frosting
In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, then beat in the vanilla and ground cinnamon. Mix until light, fluffy, and fully combined.
If you want a thinner consistency, add 1–2 teaspoons of milk. For a firmer frosting (ideal for piping), chill slightly before using.
Step 5 – Frost and Decorate
Once the cookies are fully cool, spread or pipe a generous dollop of cinnamon cream cheese frosting onto each one.
Optional: sprinkle with a bit of cinnamon sugar, chopped pecans, or crushed graham crackers for a decorative finish.