Description
Homemade Frosted Pumpkin Oatmeal Cookies bring warm autumn comfort with their spiced, wholesome goodness. Creamy pumpkin and sweet frosting create a perfect seasonal treat you’ll crave all fall long.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup butter, melted
Sugars:
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 cups powdered sugar
Spices and Extras:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tablespoon (7.5 milliliters) milk (as needed for consistency)
Instructions
- Warm the oven to 350F (175C) and line two baking sheets with parchment paper for optimal cookie preparation.
- Whisk pumpkin puree, brown sugar, granulated sugar, egg, melted butter, and vanilla extract in a large mixing bowl until the mixture becomes uniform and glossy.
- In a separate bowl, combine rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt, ensuring all dry ingredients are evenly distributed.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a cohesive dough without overmixing.
- Scoop rounded tablespoons of dough onto prepared baking sheets, positioning each dollop approximately 2 inches apart to allow room for spreading.
- Bake for 12-15 minutes until cookie edges turn a delicate golden brown, indicating perfect doneness.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire cooling racks for complete cooling.
- Prepare cream cheese frosting by blending cream cheese and butter until smooth, then gradually incorporate powdered sugar, vanilla extract, and milk to achieve a creamy, spreadable consistency.
- Once cookies have cooled completely, generously spread the creamy frosting across the top of each cookie, creating an indulgent finishing touch.
Notes
- Swap out butter with coconut oil for a dairy-free version that maintains rich, moist texture.
- For gluten-sensitive individuals, replace wheat flour with a reliable gluten-free blend to ensure tender cookies.
- Use pumpkin pie spice instead of individual spices for a more streamlined, concentrated seasonal flavor profile.
- Store cookies in an airtight container with parchment paper between layers to prevent frosting from sticking and maintain their delicate texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 167
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg