Very few things scream autumn like the combination of pumpkin and oatmeal, especially when they come together in these deliciously frosted cookies. Perfect for cozy evenings or as a sweet treat during your Halloween party, these cookies are sure to be a hit.
Why This Recipe Works
- The pumpkin puree adds moisture and a subtle earthiness that pairs perfectly with the spices.
- Oatmeal gives these cookies a hearty texture and makes them feel a bit more wholesome.
- The cream cheese frosting is the perfect tangy contrast to the sweet, spiced cookie.
- These cookies are incredibly versatile and can be adapted to suit various dietary needs.
- They freeze beautifully, so you can make a batch ahead of time for last-minute guests or cravings.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the frosting: 4 oz cream cheese, softened, 1/4 cup unsalted butter, softened, 1 cup powdered sugar, 1 tsp vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Preheat and Prep
Preheat your oven to 350°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re out of parchment paper, a light greasing of the baking sheet will do in a pinch.
Mix Wet Ingredients
In a large bowl, beat together the pumpkin puree, softened butter, and brown sugar until smooth. Add the egg and vanilla extract, mixing until just combined. The mixture should be creamy and uniform in color.
Combine Dry Ingredients
In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Bake to Perfection
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they’ll firm up as they cool. Tip: For evenly baked cookies, rotate the baking sheets halfway through the baking time.
Frost and Serve
While the cookies cool, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Once the cookies are completely cool, spread or pipe the frosting onto each cookie. Allow the frosting to set before serving. Tip: For a firmer frosting, refrigerate the frosted cookies for about 30 minutes before serving.
Tips and Tricks
For the best texture, make sure your butter and cream cheese are properly softened before mixing. This ensures a smooth batter and frosting without any lumps. If you’re short on time, you can soften butter quickly by cutting it into small pieces and letting it sit at room temperature for about 15 minutes. For cream cheese, microwaving it for 5-10 seconds can help soften it without melting it. Another tip is to toast the oats before adding them to the dough for an extra layer of flavor. Simply spread the oats on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally, until they’re fragrant and slightly golden. Lastly, if you find the dough too sticky to handle, chilling it for 30 minutes can make it easier to work with.
Recipe Variations
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend and ensure your oats are certified gluten-free.
- Add 1/2 cup of chopped nuts or chocolate chips to the dough for extra texture and flavor.
- Swap the cream cheese frosting for a maple glaze by mixing 1 cup powdered sugar with 2 tbsp maple syrup and 1 tbsp milk.
- For a vegan version, use coconut oil instead of butter, a flax egg instead of a regular egg, and vegan cream cheese for the frosting.
- Incorporate 1/2 cup of shredded coconut into the dough for a tropical twist.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of the cookies will be slightly different. Quick oats are more finely ground, so the cookies will be less chewy. If you prefer a heartier texture, stick with old-fashioned oats.
How should I store these cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. If you’re planning to eat them within a couple of days, they can be kept at room temperature. Unfrosted cookies can be frozen for up to 3 months; just add the frosting after thawing.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 2 days before baking. If the dough becomes too firm, let it sit at room temperature for about 15 minutes before scooping and baking.
Summary
These frosted pumpkin oatmeal cookies are the perfect blend of spicy, sweet, and tangy, making them a must-try for fall. With simple ingredients and easy steps, they’re a delightful treat for any occasion.
