Frosted Pumpkin Oatmeal Cookies
Frosted Pumpkin Oatmeal Cookies are thick, soft and chewy! These pumpkin spice flavored cookies have a dollop of creamy, sweet frosting on each one!
SOFT AND CHEWY FALL COOKIE RECIPE
I love the cozy flavors of fall that you get with these Frosted Pumpkin Oatmeal Cookies! They’re overflowing with warm pumpkin spice flavor and have a hearty texture from the oatmeal and they’re all topped off with a sweet, creamy, homemade frosting. These fun treats are great for fall parties, after-school snacks, or a quiet moment with a cup of hot tea on those cool fall mornings. Even my friends who aren’t huge pumpkin spice fans really loved these!
FREQUENTLY ASKED QUESTIONS:
Change up the texture a bit more along with the flavor profile by adding some toasted coconut, mini chocolate chips, chopped nuts, etc. to the cookie batter.
Go for a new frosting combination by choosing one of these tasty options: cream cheese, cinnamon cream cheese, or even a simple powdered sugar glaze on top of these cookies. Or if you don’t have time (or the inclination) to make homemade, then buy a tub of your favorite frosting.
Nope! The ingredients used in the filling is different than puree and it’ll change the flavor and texture of these cookies since the pie filling is a bit runnier or looser than the puree.
Keep any extra cookies in an airtight conatiner at room temp for up to 5 days. Keep them longer in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – it is super important that you do not pack your measuring cup with flour or your cookies will come out super dense. The best way to measure is the scoop and scrape method. Do not measure from the flour bag. Pour it into a bowl and stir to fluff it up. Then dip in your measuring cup (do not pack it in) then take the flat end of the knife and scrape off any excess.
- pumpkin pie spice – you can use store-bought or try making my Homemade Pumpkin Pie Spice.
- baking soda
- salted butter – if you forgot to set out your butter to come to room temperature, try my tips on How To Soften Butter Quickly.
- light brown sugar
- granulated sugar
- pure pumpkin puree – you want the pure pumpkin, not pumpkin pie mix. They are usually right next to each other on the store shelf so make sure you grab the right one.
- vanilla extract
- old-fashioned rolled oats – I recommend the old fashioned oats for the best texture. You can certainly use the quick cooking oats if that is all you have.
- powdered sugar
- heavy cream – you can use milk. I think heavy cream really takes the frosting to the next level but you could use milk as long as it is not skim milk. You will probably be able to use less since milk isn’t as thick as heavy cream.
HOW TO MAKE FROSTED PUMPKIN OATMEAL COOKIES:
Preheat the oven to 350°F. Line two large baking sheets with parchment paper (or spray with nonstick cooking spray) and set aside. In a bowl, stir together the flour, pumpkin spice, and baking soda, and set aside. In a separate bowl, with an electric hand mixer or in the body of a stand mixer with the paddle attachment, mix together the softened butter, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.
Slowly add the flour mixture and mix until combined (scraping down the sides as needed). Stir in the old fashioned oats and mix until evenly distributed. Note: he mixture will be very thick.
Using a 1.5 Tablespoon cookie scoop (or just use a large spoon) dollop the cookie dough balls onto the prepared sheet trays about 2 inches apart. Bake in the middle rack of the oven for about 11-13 minutes until they puff slightly, appear dry on top, and are lightly golden around the edges.
Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely. While the cookies are cooling, make the frosting. In a medium bowl, mix together the softened butter until smooth. Slowly add the powdered sugar a little at a time until all the powdered sugar is added and it resembles course sand.
Add 3 Tablespoons of the heavy cream along with the vanilla extract and pumpkin pie spice. Mix until combined. If it still seems too thick, add an additional Tablespoon of heavy cream. Once everything is mixed in, turn the mixer up to high and mix for about 3 minutes until light and fluffy. Once the cookies are completely cool, spread the frosting on top of each of them. I find this easiest to do with an offset spatula but a butter knife works just fine as well.
Optional: sprinkle the tops with a little more pumpkin pie spice then serve!
CRAVING MORE RECIPES?
Frosted Pumpkin Oatmeal Cookies
Ingredients
For the cookies:
- ¾ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- 4 Tablespoons ½ stick salted butter, softened to room temperature
- 6 Tablespoons light brown sugar packed
- ¼ cup granulated sugar
- 6 Tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 ¼ old-fashioned rolled oats
For the frosting:
- 4 Tablespoons ½ stick salted butter, softened to room temperature
- 2 cups powdered sugar
- 3-4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice plus more for garnish
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper (or spray with nonstick cooking spray) and set aside.
- In a bowl, stir together the flour, pumpkin spice, and baking soda, and set aside.
- In a separate bowl, with an electric hand mixer or in the body of a stand mixer with the paddle attachment, mix together the softened butter, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.
- Slowly add the flour mixture and mix until combined (scraping down the sides as needed).
- Stir in the old fashioned oats and mix until evenly distributed. Note: he mixture will be very thick.
- Using a 1.5 tablespoon cookie scoop (or just use a large spoon) dollop the cookie dough balls onto the prepared sheet trays about 2 inches apart.
- Bake in the middle rack of the oven for about 11-13 minutes until they puff slightly, appear dry on top, and are lightly golden around the edges.
- Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. In a medium bowl, mix together the softened butter until smooth.
- Slowly add the powdered sugar a little at a time until all the powdered sugar is added and it resembles course sand.
- Add 3 Tablespoons of the heavy cream along with the vanilla extract and pumpkin pie spice. Mix until combined. If it still seems too thick, add an additional Tablespoon of heavy cream.
- Once everything is mixed in, turn the mixer up to high and mix for about 3 minutes until light and fluffy.
- Once the cookies are completely cool, spread the frosting on top of each of them. I find this easiest to do with an offset spatula but a butter knife works just fine as well.
- Optional: sprinkle the tops with a little more pumpkin pie spice then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very delicious.