If you crave the coziness of pumpkin, warm oats, and a luscious swirl of spiced frosting, you are truly in for a treat! Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are everything that’s wonderful about fall, bundled into an irresistible dessert. Tuck into chewy bites of old-fashioned oats, creamy pumpkin, and autumn’s signature spices, all crowned with a thick, tangy cinnamon frosting. Whether you’re baking for friends, family, or your own afternoon pick-me-up, these cookies deliver a perfect blend of sweet, spice, and just enough nostalgia to make every moment special.
Ingredients You’ll Need
The beauty of this recipe is how a handful of everyday staples—plus a few cozy spices—come together to create something truly magical. Each element is chosen for a reason, making every bite of your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting memorable and layered with flavor.
- All-purpose flour: Provides the perfect structure to keep cookies tender yet substantial.
- Baking soda: Lends lift, helping cookies rise to chewy, puffy perfection.
- Baking powder: Gives an additional boost of fluffiness for a light texture.
- Salt: Balances the sweetness and makes the spices shine.
- Ground cinnamon: The signature spice that delivers a warm, comforting aroma and flavor—double duty in both the cookies and the frosting!
- Ground nutmeg: Adds a gentle, nutty sweetness that complements the pumpkin beautifully.
- Ground ginger: Provides a zingy note, enlivening the mix of spices.
- Unsalted butter (softened): Ensures a creamy texture, rich flavor, and makes mixing a breeze.
- Brown sugar (packed): Brings moisture, chewiness, and a deep, molasses-y sweetness that pairs perfectly with pumpkin.
- Large egg: Acts as the binder and contributes to a soft, tender crumb.
- Canned pumpkin puree: The star—moist, subtly sweet, and bursting with autumn personality!
- Vanilla extract: Enhances all the flavors and adds a little extra warmth.
- Old-fashioned rolled oats: Give heartiness and that hallmark chewy oat texture to every bite.
- Cream cheese (softened): Builds the base for a tangy, creamy, utterly delicious frosting.
- Extra unsalted butter (softened): Adds silkiness and structure to the frosting.
- More ground cinnamon: Infuses the cream cheese frosting with spicy warmth, tying the whole cookie together.
- Additional vanilla extract: Rounds out the frosting’s flavors for a big finish.
- Powdered sugar: Sweetens and thickens the frosting to swoon-worthy spreadability.
How to Make Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Step 1: Prepare Your Baking Sheet and Preheat the Oven
Start by lining a baking sheet with parchment paper—this prevents sticking and ensures a perfectly golden base for each cookie. Preheat your oven to 350°F (175°C) so it’s ready to transform your dough into delicious, bakery-worthy treats.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking helps evenly distribute the leaveners and spices, meaning every cookie will have balanced flavor and texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and packed brown sugar until the mixture is light in color and fluffy in texture—this step is key for that classic cookie chew! An electric mixer makes it easiest, but a little elbow grease works just fine.
Step 4: Mix in Wet Ingredients
Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Beat together until smooth and fully combined; you’ll notice the dough takes on a beautiful pumpkin hue and a dreamy smell at this point!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Mix just until no streaks of flour remain—overmixing can make the cookies dense rather than soft and pillowy.
Step 6: Stir in Oats
Fold in the old-fashioned rolled oats with a spatula or wooden spoon. The oats not only give the cookies that irresistible chewy bite but also add a rustic, homey look.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about two inches between each to allow for spread. Bake for 10–12 minutes—the cookies should have set edges but still look a touch soft in the center. Don’t worry, they’ll firm up as they cool.
Step 8: Cool the Cookies
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This helps them finish setting without overbaking. Cool completely before frosting to prevent melts and drips.
Step 9: Make the Cinnamon Cream Cheese Frosting
In a fresh bowl, beat together the softened cream cheese, butter, cinnamon, and vanilla until completely smooth and creamy. Gradually sift in and beat the powdered sugar until you get a fluffy, spoon-licking frosting with just the right amount of cinnamon warmth.
Step 10: Frost and Enjoy!
Once your cookies are fully cooled, generously spread or pipe the cinnamon cream cheese frosting on top of each. Whether you go rustic or elegant, there’s no wrong way to top these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting—just plenty of right ways to devour them!
How to Serve Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Garnishes
Finish your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting with a sprinkle of extra cinnamon, tiny bits of chopped toasted pecans or walnuts, or even a gentle dusting of nutmeg. Edible orange or gold sprinkles add sparkle for the holidays or cozy gatherings.
Side Dishes
Pair these cookies with hot apple cider, a mug of chai latte, or creamy hot chocolate for the ultimate chilly-day treat. For dessert platters, serve alongside spiced nuts or chocolate-dipped fruit for a spread that highlights every taste of the season.
Creative Ways to Present
Stack your frosted cookies high on a vintage cake stand, or serve individually wrapped as sweet party favors. For a playful twist, use the cookies as the “bread” for mini sandwich cookies with extra frosting, or arrange in a circle on a platter and garnish with cinnamon sticks and star anise for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container in the fridge, these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting keep beautifully for up to five days. The chill helps maintain the tang and freshness of the frosting, and a quick sit at room temperature restores their tender texture.
Freezing
If you want to enjoy these cookies well beyond pumpkin season, freeze unfrosted cookies in a single layer until solid, then transfer to a sealed freezer bag for up to three months. For frosted cookies, freeze on a baking sheet until set, then wrap individually—just thaw in the fridge before serving for best results!
Reheating
While the cookies are absolutely wonderful cold or at room temperature, you can gently warm unfrosted cookies in the microwave for 10–12 seconds to recapture that fresh-from-the-oven aroma. Always add frosting after reheating for the creamiest experience.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and drain your fresh pumpkin thoroughly so it’s not too watery—otherwise, your cookies may turn out cakier than you want. The subtle sweetness of fresh pumpkin works beautifully in this recipe.
Do I have to use rolled oats, or can I substitute quick oats?
Old-fashioned rolled oats are best for a chewy texture, but in a pinch, quick oats will work. Expect a softer, slightly less chunky cookie, but still full of all the warm, inviting flavors you love.
What nuts work best if I want to add some crunch?
Chopped pecans or walnuts (about 1/2 cup) are perfect for extra crunch and richness. Stir them in with the oats for an added layer of fall-inspired flavor—it pairs wonderfully with both pumpkin and cinnamon cream cheese frosting.
Can I make the frosting ahead of time?
Yes! You can prepare the cinnamon cream cheese frosting up to three days in advance. Store it covered in the fridge and allow it to soften at room temperature before spreading onto the cookies.
Is this recipe kid-friendly?
Definitely! Kids love the soft, cake-like cookies and the sweet, swirled frosting. Invite them to help with shaping or frosting—making Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting is a fun activity for family baking days!
Final Thoughts
These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the ultimate answer to autumn cravings and cozy gatherings. Every element, from the chewy oats to the dreamy cloud of frosting, is designed to delight. Follow the steps, share with friends, and watch these cookies become your new seasonal go-to—you’re in for something special!
Print
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy the flavors of fall with these delicious Pumpkin Oatmeal Cookies topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for any autumn gathering or as a sweet treat for yourself!
Ingredients
Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
Cinnamon Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a large bowl, cream butter and brown sugar. Beat in the egg, pumpkin puree, and vanilla. Gradually add the dry ingredients, then stir in the oats.
- Bake the cookies: Drop rounded tablespoons of dough onto the baking sheet and bake for 10-12 minutes. Cool on a wire rack.
- Make the frosting: Beat together cream cheese, butter, cinnamon, and vanilla until smooth. Gradually mix in the powdered sugar until fluffy.
- Frost the cookies: Once cookies are completely cooled, frost them with the cinnamon cream cheese frosting.
Notes
- Store cookies in the refrigerator for up to 5 days.
- For added texture, consider adding 1/2 cup chopped pecans or walnuts to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
