Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

Indulge in the warm flavors of fall with these Pumpkin Oatmeal Cookies, topped with a luscious Cinnamon Cream Cheese Frosting. This delightful treat is perfect for any occasion, bringing together the ultimate combination of pumpkin and spices.

Ingredients

For the Cookies:
1/2 cup softened butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1 cup old-fashioned oats

For the Cinnamon Cream Cheese Frosting:
1/2 cup softened cream cheese
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. 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.
3. 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.
4. Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Flatten slightly with the back of a spoon. 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.
5. While the cookies cool, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, beating until the frosting is creamy and spreadable.
6. Once the cookies are completely cool, spread or pipe the cinnamon cream cheese frosting on top of each cookie.

Servings and Timing

This recipe makes about 24 cookies. Prep time is approximately 20 minutes, cooking time is 10-12 minutes, and total time is around 30-32 minutes.

Variations

For a twist, add chopped nuts or chocolate chips to the cookie dough, or try using maple syrup in place of some sugar for a unique flavor.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate the cookies; they can be frozen for up to 3 months.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but ensure it’s well cooked and pureed.
2. How can I make these gluten-free?
   Substitute with a gluten-free all-purpose flour blend.
3. Can I make the dough ahead of time?
   Yes, refrigerate the dough for up to 2 days before baking.
4. What if I don’t have cream cheese?
   You can use mascarpone or a non-dairy cream cheese alternative.
5. How should I store leftover frosting?
   Keep it in an airtight container in the fridge for up to a week.
6. Can I freeze the cookies?
   Yes, freeze them without frosting, and add frosting when ready to eat.
7. How do I know when the cookies are done?
   The edges should be lightly browned, and the centers will look set.
8. What can I serve with these cookies?
   Pair them with coffee, tea, or warm apple cider for a cozy treat.
9. Can I substitute other spices?
   Yes, feel free to experiment with ginger or cardamom for different flavors.
10. What if my cookies spread too much?
    Chill the dough for 30 minutes before baking to help them hold shape.

Conclusion

These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are a delicious way to celebrate the fall season. With their soft texture and delightful flavors, they’re sure to be a hit at any gathering!

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