There’s something magical about the smell of warm spices and baked oats drifting through the kitchen on a crisp fall afternoon. These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting bring all of that cozy magic straight to your home — no scented candle required. Soft and tender in the middle, with just the right amount of chew around the edges, they’re the cookie equivalent of your favorite knit sweater.
I’ve been making oatmeal cookies for years, but when pumpkin season rolls around, I can’t resist giving them a seasonal twist. The secret to these cookies’ perfect texture? We blot the pumpkin before mixing it in. That little step makes all the difference between a delightfully chewy cookie and one that’s more like pumpkin bread in disguise. And let’s not forget the frosting — a tangy cream cheese spread with a whisper of cinnamon that ties everything together.
If you’ve ever wanted a fall dessert that you can bake ahead, stash in the fridge, or even freeze for later, this is the recipe for you. Whether you’re making them for a bake sale, holiday gathering, or just a cozy weekend treat, they’re the kind of cookies that disappear faster than you can say “pumpkin spice.”
Why You’ll Love These Cookies
Perfectly chewy – Thanks to rolled oats and just enough flour for structure.
Warm, balanced spice – Cinnamon, ginger, nutmeg, and cloves create a fall flavor that’s cozy but not overwhelming.
Make-ahead friendly – They store beautifully and even freeze well unfrosted.
Egg-free by nature – Great for those avoiding eggs, with easy gluten-free tweaks available.
That frosting! – Creamy, tangy, lightly spiced… it’s basically the crown jewel.
Ingredients You’ll Need
For the cookies:
1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/2 cup (120 g) pumpkin puree (not pie filling), blotted of excess moisture
2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
1 1/2 cups (135 g) old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Optional: Up to 3/4 cup chocolate chips, raisins, or chopped pecans
For the cinnamon cream cheese frosting:
4 ounces (113 g) block-style cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/2 cups (180 g) powdered sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Pinch of fine salt
1–2 tablespoons milk or heavy cream, as needed
STEP 1: Blot the Pumpkin
This might feel like an extra step, but trust me — it’s worth it. Spread the pumpkin puree on a few layers of paper towel, then gently press another paper towel on top. You’re not trying to dry it out completely, just removing that excess water that could make your cookies turn out cakey instead of chewy.
STEP 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture looks glossy and combined. Whisk in the blotted pumpkin and vanilla extract until smooth. This step creates the flavorful, moist base for your cookies.
STEP 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing here could make the cookies tough, so go gently.
STEP 4: Chill the Dough
Fold in your optional add-ins if you’re using them — chocolate chips make these extra decadent, while raisins or pecans give them a more classic oatmeal cookie vibe. Then cover and refrigerate the dough for 30 to 45 minutes until it’s slightly firm. This prevents spreading and helps lock in that perfect texture.
Baking & Frosting the Perfect Pumpkin Oatmeal Cookies
By now, your dough has been chilling and developing that perfect structure we’re after. This is the part where the magic starts to happen — the oven fills your kitchen with that cozy, cinnamon-spiced aroma, and you’ll probably start wondering why we can’t make “cookie-scented” a permanent home fragrance. Let’s pick up right where we left off and turn that chilled dough into golden, chewy cookies topped with creamy cinnamon-kissed frosting.
STEP 5: Preheat the Oven and Prep Your Pans
Set your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper. This helps the cookies bake evenly and makes clean-up a breeze.
STEP 6: Shape the Cookies
Scoop out about 2 tablespoons of dough for each cookie, spacing them a couple inches apart on your baking sheet. Use slightly damp fingers to gently flatten each mound to about 3/4 inch thick. This encourages even baking and gives you that lovely chewy edge with a soft center.
STEP 7: Bake to Perfection
Bake for 11 to 13 minutes, or until the edges are set and lightly golden and the centers look just done (they’ll finish setting as they cool). Avoid overbaking — it’s better to take them out when they still look a touch soft in the middle.
Once they’re done, let them rest on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest lets them firm up enough to handle without breaking.
STEP 8: Cool Completely Before Frosting
This part can test your patience, but it’s worth it. Frosting warm cookies will melt the topping into a runny mess. Give them time to cool completely — ideally 30 minutes or more.
STEP 9: Make the Cinnamon Cream Cheese Frosting
While your cookies cool, beat the softened cream cheese and butter together in a bowl until very smooth and fluffy. Add in the powdered sugar, cinnamon, vanilla, and a pinch of salt. Continue mixing until creamy.
If the frosting is too thick, add milk or heavy cream one splash at a time until you reach your desired consistency. If you want it thicker for piping, add a little more powdered sugar instead.
STEP 10: Frost the Cookies
Using an offset spatula, spread a generous layer of frosting on each cooled cookie. If you’re feeling fancy, you can pipe the frosting in swirls. A light dusting of cinnamon on top adds a pretty finish and an extra pop of spice.
Tips for Success
Blot, blot, blot – Moisture is the enemy of chewy cookies. Don’t skip that step.
Chill the dough – Even 10 extra minutes in the fridge can help the cookies hold their shape.
Rotate pans halfway – This ensures even baking, especially if your oven has hot spots.
Don’t frost ahead for long-term storage – Cream cheese frosting doesn’t freeze well, so frost just before serving if you’re making them in advance.
Play with the spices – If you love a stronger ginger kick or more cinnamon warmth, adjust to taste.
Pumpkin Oatmeal Cookies FAQ & Final Thoughts
By now, you’ve got a plate (or cooling rack) full of golden, chewy cookies topped with that luscious cinnamon cream cheese frosting. Before you brew a cup of tea or coffee and settle in with one (or two), let’s run through a few common questions that come up with this recipe. These tips will help you troubleshoot, adapt, and get the most out of your baking session.
FAQ
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already has added sugar and spices, which will throw off the flavor and texture. Stick to 100% pure pumpkin puree.
2. How do I make these cookies gluten-free?
Use a trusted 1:1 gluten-free flour blend and certified gluten-free oats. The texture will be slightly softer, but still delicious.
3. What if I only have quick oats?
You can use them, but your cookies will have a softer texture and less chew than rolled oats. Reduce the flour by about 1 tablespoon to compensate.
4. Can I freeze these cookies?
Yes — but freeze them unfrosted. Once thawed, make the frosting fresh and spread it on before serving.
5. How can I make the frosting less sweet?
You can reduce the powdered sugar by about 1/4 cup. Just note that this will make the frosting softer, so you may need to chill it slightly before spreading.
6. Do I have to chill the dough?
Chilling the dough keeps the cookies from spreading too much and helps them stay chewy. Skipping this step may result in flatter cookies.
7. How long will these stay fresh?
Frosted cookies last up to 4 days in the fridge. Let them come to room temperature before serving for the best texture and flavor.
Final Thoughts
These Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting are the kind of treat that checks all the boxes: comforting, flavorful, and make-ahead friendly. They’re also wonderfully versatile — you can add chocolate chips for extra indulgence, swap in pecans for crunch, or even skip the frosting if you want something less sweet (but really, why would you?).
The best part? They look and taste like something you’d find at a bakery, yet they’re simple enough to whip up on a weekend afternoon. That combination of chewy oats, tender pumpkin, warm spices, and tangy-sweet frosting is the reason they disappear so quickly.
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Pumpkin Oatmeal Cookies with Cinnamon Cream Cheese Frosting
Description
Soft, cozy oatmeal cookies packed with real pumpkin and warm spices, finished with a tangy cinnamon-kissed cream cheese frosting. They’re tender in the center with chewy oat edges, not cakey, and perfect for fall bakes or make-ahead treats.
Ingredients
For the cookies
unsalted butter, melted and slightly cooled 1/2 cup (113 g)
light brown sugar 3/4 cup (150 g), packed
granulated sugar 1/4 cup (50 g)
pumpkin puree (not pie filling) 1/2 cup (120 g), blotted of excess moisture
vanilla extract 2 teaspoons
all-purpose flour 1 cup (125 g)
old-fashioned rolled oats 1 1/2 cups (135 g)
baking soda 1/2 teaspoon
baking powder 1/2 teaspoon
fine salt 1/2 teaspoon
ground cinnamon 1 1/2 teaspoons
ground ginger 1/2 teaspoon
ground nutmeg 1/4 teaspoon
ground cloves 1/8 teaspoon
optional add-ins chocolate chips, raisins, or chopped pecans up to 3/4 cup total
For the cinnamon cream cheese frosting
block-style cream cheese, softened 4 ounces (113 g)
unsalted butter, softened 3 tablespoons
powdered sugar 1 1/2 cups (180 g), sifted
ground cinnamon 1 teaspoon
pure vanilla extract 1 teaspoon
fine salt a pinch
milk or heavy cream 1 to 2 tablespoons, as needed
Instructions
Blot the pumpkin by spreading it on paper towels, then fold the towels over and press gently to remove excess moisture. This helps keep the cookies chewy instead of cakey.
Whisk the melted butter, brown sugar, and granulated sugar until glossy and combined. Whisk in the blotted pumpkin and vanilla until smooth.
In a separate bowl, whisk the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain. Fold in optional add-ins if using. Cover and chill the dough in the refrigerator until slightly firm, about 30 to 45 minutes.
Heat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop mounds of dough about 2 tablespoons each, spacing them well. Gently flatten the tops with damp fingers to about 3/4 inch thick to encourage even baking.
Bake until the edges are set and lightly browned and the centers look just done, about 11 to 13 minutes. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Beat the cream cheese and butter together until very smooth and fluffy. Add powdered sugar, cinnamon, vanilla, and salt, then beat until creamy. Adjust with milk or cream, a splash at a time, until you have a spreadable frosting.
Frost the fully cooled cookies with an offset spatula or by piping. Add a light dusting of cinnamon on top if you like.
Notes
Texture control
Removing moisture from the pumpkin and chilling the dough prevents spreading and keeps the cookies chewy. If your kitchen is warm, extend the chill time.
Oats and flour
Rolled oats give the best chew. Quick oats work in a pinch but yield a slightly softer cookie. If the dough seems very soft after mixing, stir in 1 to 2 tablespoons additional flour.
Spice swap
Pumpkin pie spice can replace the individual spices; use 2 teaspoons total and keep the salt as written.
Frosting thickness
For a thicker, pipeable frosting, add more powdered sugar a tablespoon at a time. For a thinner glaze, whisk in milk by the teaspoon.
Make-ahead plan
Bake the cookies a day ahead and frost before serving. For longer storage, freeze unfrosted cookies and prepare the frosting fresh; cream cheese frosting does not freeze as well.
Diet tweaks
These cookies are naturally egg-free. For gluten-free, use a trusted 1:1 gluten-free flour blend and certified gluten-free oats.
