Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are soft, chewy, and full of cozy fall flavor. Made with pumpkin puree, hearty oats, and warm pumpkin pie spice, they're finished with a tangy cream cheese icing that makes every bite irresistible. They're easy to make and perfect for fall gatherings, bake sales, or whenever you're craving a homemade pumpkin treat.
Servings: 18 servings
Ingredients
- ¾ cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 and ¼ cup all purpose flour
- 1 cup old fashion oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 and ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
Icing
- 3 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons milk, or more to reach consistency
Instructions
- Add pumpkin puree to a plate lined with a paper towel and let it sit and absorb the moisture from the pumpkin for 10 minutes while gathering other ingredients. Grab another paper towel and blot as much liquid as possible.
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- With a stand or handheld mixer, beat the butter until smooth. Add both types of sugar, egg, vanilla and blotted pumpkin to the bowl and mix until combined.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt and spices.
- Slowly add the dry ingredients to the wet ingredients while mixing. Use a spatula to scrape the sides of the bowl.
- Use a #40 cookie scoop (or about 1.6 tablespoons) to make dough balls and set on the parchment lined cookie sheet, spacing the cookies about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or the palm of your hand, since these cookies won't spread on their own.
- Bake for 11-12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar. Add the milk a tablespoon at a time until the icing reaches your desired consistency, thinner for a drizzle or thicker for spreading.