Description
The cinnamon cream cheese frosting is the crowning glory of these pumpkin oatmeal cookies. It’s easy to make this luscious, tangy-sweet topping. Just follow these simple steps to make your pumpkin oatmeal cookies even better.
Ingredients
Ingredients:
For the Cookies:
½ cup softened butter
¾ cup white sugar
¾ cup packed brown sugar
1 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp pumpkin pie spice
1 cup old-fashioned oat
For the Cinnamon Cream Cheese Frosting:
½ cup softened cream cheese
¼ cup unsalted butter (softened)
2 cups powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Instructions
Preheat the Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
Prepare the Cookie Dough: In a large bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract until well combined.
Add the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, pumpkin pie spice, and oats. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Bake the Cookies: Drop rounded tablespoons of dough onto prepared baking sheets and flatten slightly. Bake for 10-12 minutes, or until the edges are lightly browned. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting: While cookies cool, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, ground cinnamon, and vanilla, beating until creamy and spreadable.
Frost the Cookies: Once cookies are completely cool, spread or pipe the cinnamon cream cheese frosting on top of each cookie.
Enjoy these delightful treats with a warm cup of coffee or tea!