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Pumpkin Oatmeal Cookies with Buttercream Frosting

Cozy and delicious pumpkin oatmeal cookies topped with sweet buttercream frosting, perfect for fall.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 150 kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Mixer
  • Cookie Scoop

Ingredients
  

Dry Ingredients

  • ¾ cup All-purpose flour
  • 1 teaspoon Pumpkin pie spice
  • ½ teaspoon Baking soda

Wet Ingredients

  • 4 tablespoons Salted butter, softened
  • 6 tablespoons Light brown sugar, packed
  • ¼ cup Granulated sugar
  • 6 tablespoons Pure pumpkin puree
  • 1 teaspoon Pure vanilla extract
  • 1 ¼ cups Old-fashioned rolled oats

Buttercream Frosting

  • ½ cup Salted butter, softened
  • 2 cups Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • 1-2 tablespoons Milk as needed for consistency

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a baking sheet with parchment paper or a silicone mat.
  • Step 3: In a medium bowl, combine the all-purpose flour, pumpkin pie spice, and baking soda. Whisk until well combined.
  • Step 4: In a large bowl, cream together the softened salted butter, light brown sugar, and granulated sugar until light and fluffy.
  • Step 5: Mix in the pure pumpkin puree and vanilla extract until well combined.
  • Step 6: Gradually add the dry ingredients to the wet ingredients and mix until incorporated.
  • Step 7: Fold in the old-fashioned rolled oats until evenly distributed.
  • Step 8: Drop heaping tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  • Step 9: Bake for about 10-12 minutes, or until lightly golden around the edges.
  • Step 10: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Step 11: For the buttercream frosting, beat the softened salted butter until creamy, then gradually add powdered sugar and vanilla extract. Add milk as needed for consistency.
  • Step 12: Once cookies are cooled, frost each cookie with buttercream frosting.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag.
Keyword Cookies, Easy, Fall