Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the ultimate fall treat, blending the warm, comforting flavors of pumpkin and spices with a rich, creamy frosting. Perfect for cozy gatherings or a sweet pick-me-up, these cookies are sure to become a seasonal favorite.

Ingredients:

For the Pumpkin Oatmeal Cookies:

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups old-fashioned oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For the Cinnamon Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Wet Ingredients:
   In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
4. Combine and Scoop:
   Gradually add the dry ingredients to the wet mixture, stirring until just combined. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake:
   Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
6. Prepare the Frosting:
   In a medium bowl, beat together the butter and cream cheese until smooth. Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until the frosting is light and fluffy.
7. Frost the Cookies:
   Once the cookies are completely cooled, spread a generous amount of cinnamon cream cheese frosting on top of each cookie.

Servings and Timing:

• Serving Size: 1 cookie
• Servings: 24
• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 32 minutes
• Calorie Count: Approximately 250 kcal per cookie

Variations:

1. Add Nuts: Incorporate chopped walnuts or pecans into the dough for added texture and flavor.
2. Change the Frosting: Swap out the cinnamon cream cheese frosting for a maple glaze or a simple powdered sugar glaze.
3. Add Raisins or Chocolate Chips: Mix in a handful of raisins or mini chocolate chips for an extra treat.
4. Spice Variation: Adjust the spices according to your taste, adding more or less cinnamon, nutmeg, or ginger.
5. Gluten-Free Option: Use gluten-free oats and a gluten-free all-purpose flour blend for a gluten-free version.

Storage and Reheating:

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks.
• Freezing: Freeze un-frosted cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Frost before serving.
• Reheating: If desired, reheat cookies in a preheated oven at 300°F (150°C) for 5-7 minutes.

FAQs:

1. Can I use pumpkin pie filling instead of pumpkin puree?
   Pumpkin pie filling contains spices and sugar, which could alter the flavor and sweetness of the cookies. It’s best to use plain pumpkin puree.
2. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 3 days before baking or freeze it for up to 3 months.
3. Can I skip the frosting?
   Absolutely! The cookies are delicious on their own, or you can sprinkle them with powdered sugar instead.
4. What if my cookies spread too much?
   Make sure to chill the dough before baking to prevent excessive spreading. Also, ensure your baking sheets are not too warm.
5. Can I use margarine instead of butter?
   Yes, but the texture and flavor might differ slightly from using butter.
6. How can I make the frosting thicker?
   Add more powdered sugar a little at a time until you reach your desired consistency.
7. Can I use quick oats instead of old-fashioned oats?
   Old-fashioned oats provide better texture, but quick oats can be used if that’s what you have on hand.
8. How do I know when the cookies are done?
   Look for golden brown edges. The centers will appear soft but will set as they cool.
9. Can I add cream cheese to the cookie dough?
   Adding cream cheese to the dough can make it too soft. It’s best used as a frosting.
10. Can I freeze the frosting?
    Yes, you can freeze the frosting in an airtight container for up to 3 months. Thaw and re-whip before using.

Conclusion:

These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are a delightful and cozy treat, perfect for any fall occasion. The combination of spiced pumpkin cookies and rich, creamy frosting creates a comforting dessert that’s sure to please. Whether you’re serving them at a gathering or enjoying a quiet moment with a cup of tea, these cookies are a sweet reminder of the joys of autumn.

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