Few pumpkin cookies offer the simple tasty pleasure of these pumpkin oatmeal cookies. Lots of really great cookies only make an appearance during the holiday season. While you can probably find oatmeal cookies any time of the year, pumpkin oatmeal cookies fall into the latter category.
Now don’t get me wrong, these little guys are scrumptious enough to enjoy all year-round. But the totally decadent pumpkin oatmeal cookies recipe with the icing on top is one of my favorite parts of the holiday season!
C’mon, let me show you what I mean…
I love everything about this pumpkin oatmeal cookies recipe. It’s really easy to make but you can’t tell by tasting these little gems. They’re sweet and crunchy and altogether wonderful. Plus, the icing on top is just to die for!
Here are some of their best cookie qualities….
- Warm pumpkin spice
- Sweet crunchy cookie flavor
- Homemade cream cheese icing
- Simple straightforward recipe
- No refrigerator wait time
You’ll notice that this pumpkin oatmeal cookies recipe calls for you to mix the dry ingredients separately. This is important to evenly disperse the leavening agents and spices. Plus, it helps get the cookie texture just right.
Mixing strengthens the gluten in wheat flour. When wet and dry ingredients are mixed separately, they require less mixing to be combined. So, the gluten doesn’t get as tough and gluey giving you a softer cookie.
It’s also important to let your cookies cool completely before frosting them. I like to let them sit on the pan for a few minutes to set-up before moving them to a wire rack to cool. Frosting warm cookies are tempting but it just makes a big mess!
Don’t go out and buy quick-cooking oats for this pumpkin oatmeal cookies recipe. Old fashioned oats work just fine too if that’s what you have on hand.
You’ll also want your butter soft but not melted to make these cookies. Melted butter reacts differently to the other ingredients in the recipe.
One way to quickly soften butter without using the microwave is to cut it into pieces and toss it in your mixing bowl. Beat it for a minute or two with the electric mixer before adding anything to it. Viola!
Using fresh baking powder is always best. I know, this stuff has a pretty long shelf life, but it tends to degrade after being opened. A quick and easy way to test it is to drop a little (half a teaspoon) into some hot water. If it bubbles or fizzes, it’s still good!
One last thing. If the cookie dough seems to stick to your scooper, clean it off and dampen it just a little. You don’t want to get water into your pumpkin oatmeal cookies recipe, but a damp cookie scooper helps the dough slide right out!
I find that these cookies keep best in a food-grade container in the fridge. The frosting prevents them from being layered but it sure does add to the sweet decadent flavor! Putting these cookies in a Ziploc bag is a messy affair too.
Can You Freeze This?
Sure, can! You can freeze this pumpkin oatmeal cookies recipe before you bake it or pack up a baked cooled batch and toss them in the freezer. You can always make up a batch of the yummy frosting and add it to the cookies after they thaw.
I love making a big batch of this pumpkin oatmeal cookies recipe and freezing half of the raw cookie dough. Next time I want to bake some up, all I have to do is thaw the cookie dough in the fridge overnight and toss them in the oven the next day. Making up a big batch of the scrumptiously sweet icing to top these delicious little jewels only takes a minute.
How Long Can You Keep This?
You can store these cookies in an airtight container on the counter without the icing for up to 2 weeks. Once you ice them, they’ll need to go in the fridge.
If you freeze them (raw or cooked), they’ll stay good for much longer. The USDA says 8 months, but I like to err on the side of caution and stick with 3.
You can change things up a bit in the pumpkin oatmeal cookies recipe, but you do have to be careful. Too much adding or subtracting can change the flavor, the texture or both (and sometimes not for the better)! Here are few suggestions for switching things up a bit.
- Substitute granola for the oatmeal
- Use Frosted Flakes instead
- Rough chop peanuts and use them instead of oatmeal
- Add chopped shredded coconut instead of oatmeal
Can I Add Cranberry?
Cranberries are fantastic in warm holiday cookies and I guess you could top your pumpkin oatmeal cookies recipe, but you could just make oatmeal cranberry cookies instead. Cranberry orange cookies are another popular favorite and I think even Belvita offers this flavor in a breakfast biscuit.
Personally, if I’m doing cranberry in a cookie then I love making white chocolate cranberry cookies. Once you taste them you won’t even acknowledge other cookies.
Can I Add Raisins To This Recipe?
This pumpkin oatmeal cookies recipe makes the best little cookies and you don’t even need raisins with the cream cheese icing! Of course, I know it’s hard to beat chewy oatmeal raisin cookies and those are great any time of the year. When I’m in the mood for raisins I just go straight for the soft oatmeal raisin cookies, myself!
Can I Add Peanut Butter?
Simply adding peanut butter to these pumpkin oatmeal cookies would probably change the texture of the finished cookie and it can be hard to get the measurement right when you’re just adding it in.
I find it best to just go ahead and make peanut butter oatmeal chocolate chip cookies or no bake chocolate peanut butter oatmeal cookies. Then I know they’ll come out like they’re supposed to in the end.
Sometimes I even make peanut butter banana cookies because you know how well peanut butter and banana goes together!
Can I Turn These Into Cookie Bars?
This particular pumpkin oatmeal cookies recipe doesn’t always make the best bars because its designed to be baked in smaller portions. However, you can make pumpkin bars with cream cheese frosting and get pretty close to the same thing.
The oatmeal chocolate chip bars recipe makes good cookie bars. Now those are dangerously delicious!
Can I Use Lemon Instead?
I’ve never tried adding lemon to this pumpkin oatmeal cookies recipe, but it may work. Or for a pucker-worthy cookie, you could try lemon shortbread cookies instead.
If you’re still on the whole turning-cookies-into-bars thing you can make lemon cheesecake bars or lemon coconut bars. You can hardly get out of the house with these! If you’re planning on making them for a function, you’d better do it while the family is out!
Pumpkin Oatmeal Cookies
- 1 1/2 cups butter softened
- 2 cups packed brown sugar
- 1 cup white sugar
- 1 (15-ounce) can pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 (8-ounce) block cream cheese, softened
- 1 cup butter, softened
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 4 cups powdered sugar
- Preheat oven to 375 degrees. Line baking sheets with parchment;set aside.
- In a large mixing bowl, using a handheld electric mixer, cream together butter, brown sugar, and white sugar until light and fluffy, about 2 minutes. Beat in pumpkin, egg, and vanilla until smooth.
- In a separate bowl, mix together flour, oats, cinnamon, baking soda, baking powder, and salt. Gradually beat into butter mixture until combined.
- Use a medium cookies scoop to form dough into balls. Drop onto prepared baking sheets and bake in preheated oven for 10-12 minutes, or until cookies are just slightly beginning to brown on edges. Cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely.
- In a medium mixing bowl, using a handheld electric mixer set on medium speed, beat together cream cheese, butter, vanilla, and pumpkin pie spice until smooth and creamy. Beat in powdered sugar 1/2 cup at a time until smooth.
- Frost completely cooled cookies and finish with a dash of pumpkin pie spice.
I love adding fruit to my cookies. Its nature’s sweetener and it just makes them so decadently delicious. Plus, real fruit cookies are something you just can’t get at the grocery store.
They make great desserts for the fam or for potlucks and functions! People just eat ‘em up. Here are some of my favorite fruit cookies recipes for you to try.
- Banana Oatmeal Cookies – The perfect plus one for any get together.
- Lemon Sugar Cookies – A new twist on an old classic.
- Apple Pie Bars – These are divinely inspired!
- Fruitcake Cookies – America’s favorite holiday cake in a cookie.
- Coconut Cookie Sandwiches – Because everyone loves a good sandwich once in a while!
When its time to get in the kitchen and throw down holiday style, I can’t think of a better place to start than with this pumpkin oatmeal cookies recipe. It’s warm and wholesome and a whole lotta’ yummy! That delicious cream cheese icing just takes this recipe to a whole new level.
You’ll see when you make them….you may have a new favorite in the house