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
Scale
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
