Pumpkin Oatmeal Cookies
Pumpkin oatmeal cookies are soft sweet indulgent pumpkin cookies with just the right amount of oatmeal texture and a glorious cream cheese icing.
Servings 72 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.
Serving: 1/72 of the recipe | Calories: 165kcal | Carbohydrates: 23g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 32mg | Sugar: 16g | Vitamin A: 200IU | Calcium: 13mg | Iron: 0.5mg