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Pumpkin Oatmeal Cookies with Spiced Cream Cheese Icing

Pumpkin Oatmeal Cookies with Spiced Cream Cheese Icing

Emily
Soft, warmly spiced pumpkin oatmeal cookies with a tender chewy texture and a silky cinnamon cream cheese icing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 20 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 185 kcal

Equipment

  • 2 baking sheets
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Cookie scoop
  • Wire cooling rack

Ingredients
  

  • 1 cup pumpkin puree not pumpkin pie filling, blotted with paper towels
  • 1/2 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 4 ounces cream cheese softened
  • 1 tablespoon unsalted butter softened, for icing
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon for icing
  • 1 to 2 tablespoons milk as needed for icing consistency

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Whisk the dry ingredients: combine rolled oats, flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  • Cream the butter and sugars until smooth and fluffy. Beat in the egg yolk, molasses, vanilla, and blotted pumpkin puree.
  • Mix in the dry ingredients just until combined. Chill the dough for 20 minutes if it is sticky.
  • Scoop and shape 1 1/2 tablespoon portions of dough onto baking sheets, leaving space between cookies. Gently flatten each portion.
  • Bake for 11 to 13 minutes, until edges are set and centers remain soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  • Make the icing by beating cream cheese, butter, powdered sugar, cinnamon, and milk until smooth and drizzle-friendly.
  • Ice cooled cookies with the spiced cream cheese icing, then allow the topping to set before serving.

Notes

  • Blot pumpkin puree well to avoid cakey cookies.
  • For a thinner glaze, add milk a few drops at a time.
  • Store iced cookies covered in the refrigerator for up to 5 days.
  • Freeze uniced cookies for up to 2 months and frost after thawing.
Keyword Pumpkin Oatmeal Cookies with Spiced Cream Cheese Icing