Description
Indulge in the cozy flavors of fall with these Pumpkin Oatmeal Cookies topped with a delightful Cinnamon Cream Cheese Frosting. Soft, sweet, and full of autumn spices, these cookies are perfect for any gathering or as a special treat just for you.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups old-fashioned oats
For the frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12 to 14 minutes until edges are golden and centers are set.
- Cool and frost: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely. Make the frosting by beating together cream cheese, butter, cinnamon, and vanilla. Gradually add powdered sugar and beat until creamy. Frost cookies once cooled.
Notes
- For a firmer cookie, chill the dough for 30 minutes before baking.
- Store frosted cookies in the fridge in an airtight container for up to 5 days.
