There’s something undeniably comforting about the first hint of autumn in the air—the way the leaves crunch underfoot, the cozy sweaters coming out of storage, and, of course, all the pumpkin-flavored goodies that start to appear. A few years ago, I found myself craving the ultimate fall cookie: one that combined the hearty chew of oatmeal with the warm, earthy sweetness of pumpkin, all crowned with a swirl of cinnamon-spiced cream cheese frosting. After a few experimental batches (and more than a couple of taste tests), these soft Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting were born—and they quickly became a staple at every gathering I hosted.
What makes these cookies so special isn’t just the pumpkin puree or the classic spice blend of cinnamon, nutmeg, and cloves; it’s the balance of flavors and textures. The oats add a satisfying bite, while the pumpkin keeps each cookie tender and moist. And let’s be honest—who can resist that dreamy cream cheese frosting with just the right hint of cinnamon? Whether you’re looking for a show-stopping dessert for your next holiday table or a sweet mid-afternoon pick-me-up with your latte, these cookies deliver on every level.
In true I Am Baker style, I love to share little behind-the-scenes tips that make your baking journey smoother. For instance, make sure your butter and cream cheese are truly at room temperature before frosting—cold chunks of cream cheese can leave you with an uneven spread. And if you’re short on time, you can skip chilling the dough for the full 30 minutes by popping it in the freezer for 10–15 minutes; it firms up faster and still gives you perfectly shaped cookies.
STEPS
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Make the Cookie Dough
In a large mixing bowl, use a hand mixer or stand mixer to cream together ½ cup of softened unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat until the mixture is light and fluffy—this takes about 2–3 minutes and is crucial for a tender crumb. Scrape down the sides of the bowl, then add 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix on low speed until everything is fully incorporated and the batter looks smooth and glossy. -
Combine Dry Ingredients
In a separate bowl, whisk together the dry ingredients: 1½ cups of all-purpose flour, 1½ cups of old-fashioned oats, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. This even distribution of spices ensures each cookie has a perfectly balanced warm flavor. -
Mix and Chill
Gradually add the dry mix to the wet pumpkin mixture, stirring just until no flour streaks remain. Be careful not to overmix—the goal is a dough that’s evenly combined but still tender. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies hold their shape and develop extra flavor as the spices meld with the pumpkin.
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Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator. Using a tablespoon or a small cookie scoop, portion the dough into even balls and place them about 2 inches apart on parchment-lined baking sheets. Pop one sheet into the center rack of your oven and bake for 12–14 minutes, or until the edges are just set and begin to turn light golden brown. The centers may look a touch underdone—that’s exactly what you want for a soft, chewy finishing texture. -
Cool Completely
As soon as you pull the cookies from the oven, let them rest on the baking sheet for 5 minutes. This brief rest helps them firm up without over-baking. Then, transfer the cookies to a wire rack to cool completely before frosting. If you try to frost warm cookies, you’ll end up with frosting sliding right off—and nobody wants a frosting puddle! -
Whip Up the Cinnamon Cream Cheese Frosting
While your cookies cool, it’s frosting time. In a clean, medium-sized bowl, beat together 8 ounces of room-temperature cream cheese and ¼ cup of softened unsalted butter until smooth and lump-free—about 2 minutes at medium speed. Add 1 teaspoon of pure vanilla extract and 1 teaspoon of ground cinnamon, scraping the bowl once more to make sure those warm spices get fully incorporated. Finally, gradually add 2 cups of powdered sugar, mixing on low speed until the frosting comes together into a silky, spreadable consistency. If it feels too thin, add a tablespoon more powdered sugar; if it’s too stiff, a teaspoon of milk will loosen it up nicely. -
Frost and Garnish
When your cookies are completely cool, use an offset spatula or the back of a spoon to spread a generous layer of cinnamon cream cheese frosting on each one. For an extra-special touch, sprinkle a pinch of ground cinnamon on top or scatter a few chopped pecans or walnuts. Voila—your Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are ready to dazzle!
Baker’s Best Tips & Variations
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Speedy Chill Hack: If you’re short on time, place the dough in the freezer for 10–15 minutes instead of the refrigerator. Just keep an eye on it—once it’s firm enough to scoop without sticking, you’re good to go.
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Oat Swap: Old-fashioned oats give the chewiest texture, but feel free to use quick oats in a pinch. Your cookies will be slightly less hearty but still delicious.
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Spice It Up: Love warm spices? Stir ¼ teaspoon of ground ginger or a pinch of allspice into the dough. It’s like a mini pumpkin pie in cookie form!
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Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your oats are certified gluten-free, and you’ll have a fall treat everyone can enjoy.
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Make-Ahead Frosting: The cinnamon cream cheese frosting can be made up to 2 days ahead—store it in an airtight container in the fridge. Bring it to room temperature and give it a quick whip before frosting your cookies.
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Cookie Sandwiches: Spread frosting on one cookie, then top with another to create a sandwich. These are perfect for gifting or lunchbox treats!
FAQ
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What’s the best way to store these cookies?
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If you’ve already added the cinnamon cream cheese frosting, it’s best to keep them refrigerated in a sealed container for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving so the frosting softens nicely. -
Can I freeze the cookies or the frosting?
Absolutely! For cookies only, freeze baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. For frosting, dollop it into a zip-top bag, squeeze out excess air, and freeze flat for up to 1 month. Thaw in the fridge overnight and whip briefly before using. -
What if I don’t have canned pumpkin puree?
You can roast fresh pumpkin: cut a small sugar or pie pumpkin in half, remove seeds, roast cut-side down at 400°F for about 45 minutes, then scoop and puree. Drain any excess liquid so your dough isn’t too wet. -
Can I reduce the sugar for a healthier version?
You can cut each cookie sugar (brown and granulated) by up to ¼ cup total, but remember this will affect both sweetness and texture. Less sugar yields a slightly drier, less tender cookie. You might also try swapping half the granulated sugar for coconut sugar for a deeper flavor. -
My cookies spread too much—what went wrong?
If your dough wasn’t chilled long enough, or if your baking sheets were warm or greased (instead of lined with parchment), the cookies can flatten out. Make sure your dough goes into the oven cold and your baking surface is cool and ungreased. -
Can I make these gluten-free or vegan?
To go gluten-free, substitute a 1:1 gluten-free flour blend and use certified gluten-free oats. For a vegan twist, replace the butter with vegan butter, swap the egg for a flax “egg” (1 Tbsp ground flax + 3 Tbsp water, chilled), and use vegan cream cheese for the frosting. Texture and flavor will be slightly different but still delicious.
Conclusion
There you have it—soft, chewy Pumpkin Oatmeal Cookies crowned with a dreamy Cinnamon Cream Cheese Frosting. These autumnal treats are perfect for weekend baking sessions, holiday cookie exchanges, or simply indulging your craving for all things pumpkin-spiced. I love that this recipe allows for easy make-ahead prep, whether you’re freezing dough or frosting in advance.
Give them a try, and don’t be surprised if they disappear almost as quickly as you frost them! If you experiment with any variations—like adding chocolate chips, swapping spices, or turning them into sandwich cookies—drop a comment below and let me know how they turned out. Happy baking, friends, and may your kitchen always smell like fall!
PrintPumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are soft, chewy, and full of warm fall flavors. The hearty oats give them a satisfying texture, while the pumpkin adds natural moisture. Topped with a luscious cinnamon-spiced cream cheese frosting, these cookies are a cozy treat perfect for autumn gatherings or holiday dessert tables.
Ingredients
For the cookies:
1 cup canned pumpkin puree
1 cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
For the frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 tsp vanilla extract
1 tsp ground cinnamon
2 cups powdered sugar
Instructions
1️⃣ Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
2️⃣ Combine dry ingredients: In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3️⃣ Mix and chill: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Chill the dough in the refrigerator for 30 minutes to firm it up.
4️⃣ Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoons of dough onto the sheets, spacing them about 2 inches apart. Bake for 12–14 minutes or until the edges are lightly browned and the centers are set. Let cookies cool completely on a wire rack.
5️⃣ Prepare the frosting: In a medium bowl, beat together the cream cheese and butter until creamy. Add the vanilla and cinnamon, then gradually mix in the powdered sugar until smooth and spreadable.
6️⃣ Frost and serve: Once the cookies are completely cool, spread a generous layer of cinnamon cream cheese frosting on each. Optionally, sprinkle with a bit of extra cinnamon or chopped nuts for garnish.
Notes
These cookies can be stored in an airtight container in the refrigerator for up to 5 days. If you prefer a stronger spice flavor, add a pinch of allspice or ginger. The frosting also makes a great dip for fruit or graham crackers.
