Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting Recipe

If you’re ready to sink your teeth into a cookie that feels like a big, cozy sweater for your taste buds, these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are about to become your new obsession. Imagine the comforting spiciness of pumpkin pie, the sweet chew of old-fashioned oats, and the gentle tang of cream cheese frosting all in one irresistible treat. These cookies are soft and fragrant, with just the right amount of warmth from cinnamon, nutmeg, and cloves—and that cinnamon-laced frosting really takes them into dessert legend status. Whether you’re baking for a fall gathering or simply craving a kitchen filled with autumn aromas, you’ll adore how easily these cookies come together.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

There’s nothing fussy here—just a handful of classic pantry staples and a few fridge regulars that come together for pure cookie magic. Each ingredient has a part to play in making these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting moist, chewy, and totally unforgettable.

• Unsalted butter: Gives your cookies tenderness and rich flavor; using unsalted lets you control the seasoning.
• Brown sugar: Adds a caramel-like depth and keeps the cookies moist and chewy.
• White sugar: Balances the brown sugar and makes the tops gently crisp.
• Canned pumpkin puree: The star of the show, bringing color, moisture, and that signature pumpkin flavor.
• Large eggs: Add structure and help bind everything together.
• Vanilla extract: Rounds out the sweetness with warmth and depth.
• All-purpose flour: Provides the “body” for these pillowy treats.
• Old-fashioned oats: Bring texture and a little nutty flavor, making the cookies extra hearty.
• Baking soda: Helps the cookies rise perfectly every time.
• Baking powder: Works with the soda for a subtle lift and softness.
• Ground cinnamon: The main spice, bringing warmth and pairing beautifully with pumpkin.
• Nutmeg: Adds depth and a hint of nostalgia to every bite.
• Ginger: Offers a gentle, bright spiciness that wakes up the palate.
• Cloves: Just a pinch brings all the spices together and amplifies the autumn aroma.
• Salt: Essential for balancing the sweetness and enhancing flavors.
• Cream cheese: For the frosting, it adds a luscious tang that contrasts with the sweet cookies.
• Powdered sugar: Dissolves easily into the frosting, making it smooth and sweet.
• Cinnamon (for frosting): Gives the frosting extra warmth and a spice-forward finish.

How to Make Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. In a big mixing bowl, beat the softened butter with both the brown and white sugars until the mixture is light, fluffy, and looks a little like cookie dough clouds—this is key for a tender texture.

Step 2: Add Wet Ingredients

Now, mix in the pumpkin puree, eggs, and vanilla extract. Don’t worry if the mixture looks slightly curdled—once you add the dry ingredients, everything will come together beautifully. The pumpkin not only delivers gorgeous color, but it keeps these cookies extra moist.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This blend ensures those cozy spices are perfectly distributed so you get layers of flavor in every bite.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture. Stir gently just until there are no more streaks of flour. Overmixing can make cookies tough, so go easy here—just enough so it all looks combined and inviting.

Step 5: Portion and Bake

Drop dough onto your prepared baking sheets by rounded spoonfuls, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the cookies are lightly golden at the edges and just set in the middle. Let them cool for a few minutes on the tray, then move them to a wire rack to cool completely. You want them cool for the next step!

Step 6: Make the Cinnamon Cream Cheese Frosting

Beat together the cream cheese and butter until smooth and fluffy. Gradually mix in the powdered sugar, and once it’s looking creamy and dreamy, add vanilla and cinnamon. This frosting is what sets these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting apart—it’s spiced, tangy, and totally spreadable.

Step 7: Frost and Enjoy

Once your cookies are cool, generously spread or pipe the cinnamon cream cheese frosting on top. The pairing of tender, spiced cookie and silky frosting is pure autumn bliss.

How to Serve Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting

Garnishes

Take these cookies over the top with a light sprinkle of ground cinnamon, a dusting of nutmeg, or even a few extra oats pressed into the top of the frosting. These little touches give your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting a bakery-worthy finish and make them even more enticing on the cookie tray.

Side Dishes

Pair your cookies with a cup of steamy chai, spiced apple cider, or an afternoon latte. If you want to serve them dessert-style, a scoop of vanilla ice cream on the side adds an extra luxurious touch that no one can resist.

Creative Ways to Present

Stack the cookies in cellophane bags tied up with twine for easy gifting, or arrange them on a tiered stand with mini pumpkins as an edible centerpiece. For a festive touch, try piping small rosettes of frosting or making sandwich cookies with extra filling in between.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting in an airtight container in the fridge. The cookies stay soft and the frosting firm, so you can nibble one any time your sweet tooth strikes over the next 4–5 days. Just be sure the frosting is set before stacking.

Freezing

For longer storage, freeze the unfrosted cookies in a single layer on a baking sheet before transferring to a freezer bag—they’ll keep for up to 2 months this way. Thaw and frost just before serving for the freshest flavor, although the frosting itself freezes surprisingly well in an airtight container, too.

Reheating

If you prefer your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting a little warm, pop the unfrosted cookies into a 300°F oven for just a few minutes. Let them cool, then frost. If already frosted, simply let them come to room temperature before serving—no microwave needed!

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasted and mashed fresh pumpkin works beautifully here—just make sure it’s well-drained and smooth to keep the dough texture just right.

How can I make these cookies gluten-free?

Swap the all-purpose flour for your favorite gluten-free blend and ensure your oats are certified gluten-free. The cookies may be slightly more delicate but just as delicious.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Chopped pecans, walnuts, or dark chocolate chips make a fantastic addition to Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting. Fold them in with the dry ingredients for extra texture.

Do I need to chill the dough before baking?

There’s no need to chill—these cookies are meant to be soft and cakey. However, if you prefer a slightly thicker cookie, a quick 30-minute chill will help control spread.

Why does my frosting look runny?

If your kitchen is warm, or if the butter and cream cheese were a little too soft, simply add more powdered sugar (a tablespoon at a time) until the frosting reaches your desired consistency. Chilling the frosting briefly can also help it set.

Final Thoughts

Share these Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting with friends, family, or just yourself—you deserve it! With their spiced aroma and creamy topping, these cookies are like a homemade hug in every bite. Give this recipe a try, and let the cozy flavors fill your kitchen and your heart.