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

Scale

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