Introduction
The scent of pumpkin spice drifting through your kitchen—now that’s pure autumn magic. I still remember the first time I baked pumpkin oatmeal cookies with cream cheese icing; the cozy aroma filled my apartment, and suddenly, it felt like sweater weather had arrived. These cookies are soft, chewy, and just a little bit nostalgic. There’s something about the way the oats add texture and the pumpkin brings out that warm, earthy sweetness. Honestly, I stumbled onto this recipe during a rainy October, desperate for comfort food that didn’t take all day. My pantry was almost empty (except for a lonely can of pumpkin puree and a sack of rolled oats), so I threw them together and crossed my fingers. The result? Cookies so good I had to hide a few from myself.
Over the years, I’ve tweaked this pumpkin oatmeal cookies recipe—sometimes swapping in gluten-free flour for friends, sometimes doubling the icing for myself. The cream cheese icing, by the way, is dangerously easy and tastes like the best part of a cinnamon roll. If you’re looking for a treat that’s perfect for busy families, holiday gatherings, or just a Tuesday night with a mug of tea, these cookies are it. They’re packed with wholesome ingredients but still taste totally indulgent. I’ve tested them more times than I can count, and each batch disappears faster than the last. So, let’s dive in—because, let’s face it, pumpkin season is too short to waste on bland cookies!
Why You’ll Love This Recipe
I’ve baked a lot of cookies in my life, but these pumpkin oatmeal cookies with cream cheese icing are consistently the ones people ask for again and again. After dozens of trial batches, I’ve discovered a few secrets that make these cookies stand out. Trust me, this isn’t just another pumpkin cookie recipe—it’s the one you’ll come back to every fall.
- Quick & Easy: Ready in under 30 minutes—no special skills required. Perfect for last-minute dessert cravings or busy weeknights.
- Simple Ingredients: You probably have most of these in your pantry already. No fancy ingredients or complicated steps.
- Perfect for Autumn Gatherings: Great for potlucks, school bake sales, or cozy weekend brunches. They travel well and look gorgeous with a drizzle of icing.
- Crowd-Pleaser: My kids, neighbors, and even picky eaters give these rave reviews. The texture is soft and chewy—never dry or cakey.
- Unbelievably Delicious: The combination of pumpkin pie spice, hearty oats, and tangy cream cheese icing is pure comfort food. You’ll want to close your eyes after the first bite.
What sets this pumpkin oatmeal cookies recipe apart is the balance of spice and sweetness. Blending the oats with pumpkin gives a chewy bite that’s never mushy. The icing is quick to whip up and makes each cookie feel special. And honestly, the fact that you can make the dough in one bowl means less mess and more snacking. These cookies fit right into my busy life—and I think they’ll fit into yours, too.
If you want a treat that’s easy to share, easy to customize, and always satisfying, this is the recipe for you. And that cream cheese icing? It’s so good, I’ve started putting it on muffins, banana bread, and anything else I can get away with.
Ingredients Needed
This pumpkin oatmeal cookies recipe relies on a handful of wholesome ingredients for big flavor and perfect texture. Most are pantry staples, and you can adjust them based on what you’ve got on hand. Here’s what you’ll need:
- For the Cookies:
- Old-fashioned rolled oats (2 cups / 200g)—Gives chewy texture; quick oats work in a pinch but aren’t as hearty.
- All-purpose flour (1 cup / 120g)—Can swap for whole wheat or gluten-free blend.
- Baking soda (1 tsp / 5g)
- Salt (1/2 tsp / 2g)
- Pumpkin pie spice (2 tsp / 4g)—Or mix ground cinnamon, nutmeg, ginger, and cloves.
- Unsalted butter, softened (1/2 cup / 115g)
- Brown sugar (3/4 cup / 150g)—Adds moisture and a caramel note.
- Granulated sugar (1/4 cup / 50g)—Balances the brown sugar.
- Pumpkin puree (1 cup / 240g)—Not pumpkin pie filling! Just plain puree.
- Large egg, room temperature (1)
- Vanilla extract (2 tsp / 10ml)
- Optional: Chopped walnuts or pecans (1/2 cup / 60g)—For crunch.
- Optional: Raisins or dark chocolate chips (1/2 cup / 80g)—For a sweet twist.
- For the Cream Cheese Icing:
- Cream cheese, softened (4 oz / 115g)—Full-fat for best texture.
- Unsalted butter, softened (2 tbsp / 28g)
- Powdered sugar (1 cup / 120g)—Sifts easily for smooth icing.
- Vanilla extract (1/2 tsp / 2.5ml)
- Optional: Milk (1–2 tbsp / 15–30ml)—To thin the icing if needed.
If you’re missing an ingredient, don’t panic. Swap gluten-free flour for all-purpose if needed, or use coconut sugar instead of brown sugar. I often use store-brand pumpkin puree (Libby’s is my favorite for bright color). For a dairy-free option, sub vegan cream cheese and plant-based butter. These cookies are forgiving, so don’t be afraid to make them your own!
Pro tip: Toasting the nuts before adding them gives a richer flavor. And if you like extra spice, add a dash more cinnamon—it brings out the pumpkin beautifully.
Equipment Needed
You won’t need much fancy equipment for these pumpkin oatmeal cookies—just the basics. Here’s what I use:
- Mixing bowls (at least two—one for dry, one for wet)
- Electric mixer or sturdy whisk (hand mixer makes creaming butter easy)
- Baking sheet (standard size, or two if doubling the recipe)
- Parchment paper or silicone baking mat (for easy cleanup and no sticking)
- Measuring cups and spoons (accurate measurements matter for cookies!)
- Cookie scoop or tablespoon (for evenly sized cookies)
- Wire cooling rack (helps keep cookies from getting soggy underneath)
- Small offset spatula or butter knife (for spreading icing)
If you don’t have a mixer, a wooden spoon and some elbow grease work just fine. I’ve made these with just a whisk in a pinch—let’s be real, not everyone has a stand mixer. For baking sheets, I use affordable ones from Target, but any sturdy tray gets the job done. Parchment paper is my secret for quick cleanup, but if you’re out, just lightly grease the pan. My cookie scoop is a game-changer for portioning, but a regular spoon will work if you’re old-school. And don’t forget—wash your cooling rack right away so the icing doesn’t harden on the wires!
Preparation Method
Ready to bake some pumpkin oatmeal cookies with cream cheese icing? Here’s how I do it—step by step, with all the tips I’ve picked up over years of cookie baking.
-
Prep Your Ingredients (5 minutes):
Measure out all your ingredients. Soften butter and cream cheese at room temperature. Line baking sheets with parchment paper. -
Mix Dry Ingredients (3 minutes):
In a medium bowl, combine 2 cups (200g) rolled oats, 1 cup (120g) flour, 1 tsp (5g) baking soda, 1/2 tsp (2g) salt, and 2 tsp (4g) pumpkin pie spice. Stir to blend. -
Cream Butter & Sugars (3 minutes):
In a large bowl, beat 1/2 cup (115g) butter with 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy. This usually takes 2-3 minutes with a hand mixer. If mixing by hand, just get it as creamy as you can. -
Add Wet Ingredients (2 minutes):
Beat in 1 cup (240g) pumpkin puree, 1 egg, and 2 tsp (10ml) vanilla extract until smooth. The mixture should be creamy and orange—don’t worry if it looks a bit loose. -
Combine & Fold (2 minutes):
Add the dry ingredients to the wet mixture and stir until just combined. If using nuts or raisins, fold them in now. Don’t overmix—just until you don’t see dry flour. The dough will be thick and sticky. -
Portion & Bake (12–14 minutes):
Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, about 2 tablespoons per cookie. Space them about 2 inches apart (they spread a little). Bake at 350°F (175°C) for 12–14 minutes. The edges should look set, and the tops might appear slightly soft—don’t overbake! -
Cool (10 minutes):
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool. -
Make Cream Cheese Icing (5 minutes):
Beat 4 oz (115g) cream cheese and 2 tbsp (28g) butter until smooth. Add 1 cup (120g) powdered sugar and 1/2 tsp (2.5ml) vanilla. If the icing is too thick, add 1–2 tbsp (15–30ml) milk. Beat until fluffy. -
Ice the Cookies:
Spread or drizzle icing over cooled cookies. For a more rustic look, just dollop and swirl with a spoon. If you like extra icing, double the batch (guilty!).
Troubleshooting: If cookies are too flat, check your baking soda’s freshness or chill the dough for 15 minutes. If the icing is runny, add more powdered sugar. The dough is sticky—don’t worry, it’s supposed to be. Pro tip: I sometimes bake a test cookie first to check spread and texture. And remember, kitchen smells are half the fun!
Cooking Tips & Techniques
I’ve made these pumpkin oatmeal cookies dozens of times, and let me tell you, there are a few tricks that really make a difference.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make cookies tough instead of chewy.
- Chill the Dough: If your kitchen is warm or the dough seems super sticky, chill it for 10–15 minutes. It helps the cookies hold their shape.
- Portion Evenly: Use a cookie scoop for uniform cookies that bake evenly. If you don’t have one, a tablespoon works—just try to keep sizes consistent.
- Watch the Bake Time: Oats and pumpkin hold moisture, so cookies can go from perfect to dry fast. Pull them out when the edges are set but the centers look just a little soft.
- Spice It How You Like: Adjust pumpkin pie spice to taste. I sometimes add extra cinnamon for more warmth.
- Cream Cheese Icing Consistency: Start with less milk, then add as needed. The icing should be spreadable but not runny.
One time, I got distracted and left the cookies in the oven just a minute too long—they were still tasty, but lost that dreamy softness. Lesson learned: set a timer and trust it! If your cookies spread too much, it might be from warm dough or too little flour. And don’t forget, letting them cool on the baking sheet for a few minutes helps them set up before moving to the rack. Multitasking tip: whip up the icing while cookies bake, and you’ll have everything ready as soon as they cool.
Variations & Adaptations
You know, the best part about this pumpkin oatmeal cookies recipe is how easy it is to tweak. Here are some of my favorite ways to switch things up:
- Gluten-Free: Substitute a gluten-free flour blend for all-purpose flour. Make sure your oats are certified gluten-free, too!
- Dairy-Free: Use vegan butter and dairy-free cream cheese for the icing. The cookies stay soft and delicious.
- Nutty Crunch: Add 1/2 cup (60g) toasted pecans or walnuts for extra texture. Or swap for sunflower seeds if you’re nut-free.
- Chocolate Chip Pumpkin Oatmeal Cookies: Fold in 1/2 cup (80g) dark chocolate chips instead of raisins—kids love this version.
- Spiced Up: Increase cinnamon or add ground ginger for a bolder spice profile. I sometimes add orange zest for a fresh twist.
- Mini Cookies: Make smaller cookies and reduce bake time by 2 minutes—great for parties and snacking.
- Different Cooking Method: You can bake these in a muffin tin for “cookie cups”—just grease well and watch the bake time (about 15–17 minutes).
My personal favorite? Swapping in dried cranberries and adding a pinch of cardamom. It’s a little unexpected and absolutely delicious. If you have allergies, use seed butter instead of nuts, and check your ingredient labels. These cookies are as flexible as you need—don’t be afraid to experiment!
Serving & Storage Suggestions
Pumpkin oatmeal cookies with cream cheese icing are best enjoyed fresh and slightly warm. I love serving them on a rustic platter with an extra swirl of icing—makes them look bakery-worthy! For brunch, pair with hot coffee or spiced chai. They also make a cozy dessert for holiday dinners (I’ve even tucked a few in lunchboxes for a treat).
Store leftovers in an airtight container in the fridge for up to 5 days. The icing keeps them moist, and the flavors deepen overnight. For longer storage, freeze cookies (un-iced) in a zip-top bag for up to 2 months. Thaw at room temperature and add icing before serving. If you want to reheat, pop a cookie in the microwave for 10 seconds—just enough to warm, not melt the icing. Honestly, I think they taste even better on day two!
If you’re packing these for a picnic or bake sale, layer parchment between cookies to keep the icing neat. And don’t forget, a sprinkle of cinnamon on the icing before serving adds a pretty touch.
Nutritional Information & Benefits
Each pumpkin oatmeal cookie (with icing) is about 120 calories, with 4g fat, 18g carbs, and 2g protein. The oats add fiber, pumpkin brings vitamin A and antioxidants, and cream cheese offers a little calcium. If you go easy on the icing or use reduced-fat cream cheese, you’ll shave off a few calories.
These cookies are a sweet treat, but they sneak in some whole grains and veggie goodness. They’re nut-free as written (unless you add them), and can be made gluten-free or dairy-free with simple swaps. Keep in mind: the cookies do contain egg and wheat unless adapted. I love that I can enjoy something comforting while still getting a little boost from the pumpkin!
Conclusion
If you’re craving autumn flavors and a little kitchen comfort, this pumpkin oatmeal cookies recipe with cream cheese icing is absolutely worth making. The texture, flavor, and ease make it my go-to for fall gatherings and cozy nights in. Whether you stick to the classic recipe or try one of the fun variations, these cookies are sure to bring smiles.
Don’t be afraid to customize the spices, swap out mix-ins, or double the icing (you know you want to). I make these every year, and they never last long—my family always asks for more. So grab your mixing bowl, whip up a batch, and share your own twist in the comments! I’d love to hear how you make these pumpkin oatmeal cookies your own.
Bake, share, and enjoy—life’s too short for boring cookies!
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can! Quick oats will work, but the cookies may be a little softer and less chewy. I prefer old-fashioned oats for texture.
How do I make these cookies gluten-free?
Just swap the all-purpose flour for a gluten-free flour blend, and make sure your oats are certified gluten-free. The recipe still turns out great!
Can I freeze pumpkin oatmeal cookies?
Absolutely. Freeze them (without icing) in a zip-top bag for up to 2 months. Thaw at room temperature and add the icing before serving.
Why did my cookies spread too much?
Warm dough, not enough flour, or expired baking soda are common causes. Try chilling the dough for 15 minutes or adding a bit more flour next time.
How do I thicken the cream cheese icing?
If your icing is runny, add more powdered sugar a tablespoon at a time. For a stiffer icing, use less milk or chill it briefly before spreading.
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Pumpkin Oatmeal Cookies with Cream Cheese Icing
- Total Time: 24 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy pumpkin oatmeal cookies topped with a tangy cream cheese icing—perfect for autumn gatherings or cozy nights in. This easy recipe comes together in under 30 minutes and is packed with warm spices and wholesome oats.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup raisins or dark chocolate chips
- For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 1–2 tablespoons milk (to thin icing if needed)
Instructions
- Measure out all ingredients. Soften butter and cream cheese at room temperature. Line baking sheets with parchment paper.
- In a medium bowl, combine rolled oats, flour, baking soda, salt, and pumpkin pie spice. Stir to blend.
- In a large bowl, beat butter with brown sugar and granulated sugar until light and fluffy (2-3 minutes with a mixer).
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Add dry ingredients to wet mixture and stir until just combined. Fold in nuts or raisins/chocolate chips if using. Do not overmix.
- Use a cookie scoop or spoon to drop dough onto prepared baking sheets, about 2 tablespoons per cookie, spaced 2 inches apart.
- Bake at 350°F (175°C) for 12–14 minutes, until edges are set and tops are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk as needed for desired consistency.
- Spread or drizzle icing over cooled cookies. Double the icing batch if you prefer extra topping.
Notes
For gluten-free cookies, use a gluten-free flour blend and certified gluten-free oats. Chill dough for 10–15 minutes if it’s very sticky or your kitchen is warm. Toast nuts before adding for extra flavor. Adjust spices to taste. Store cookies in an airtight container in the fridge for up to 5 days, or freeze (un-iced) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 80
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin oatmeal cookies, cream cheese icing, fall dessert, easy cookies, autumn baking, chewy cookies, pumpkin spice, oatmeal cookies, holiday cookies
