Description
Chewy pumpkin oatmeal cookies topped with spiced cream cheese icing. A healthier treat packed with fiber, natural sweetness, and cozy fall flavors.
Ingredients
Cookies:
1 cup canned pumpkin puree (not pumpkin pie filling)
2 cups old-fashioned rolled oats
1 cup whole wheat flour or all-purpose flour
1/2 cup maple syrup or honey
1/4 cup coconut oil, melted
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
Spiced Cream Cheese Icing:
4 oz cream cheese, softened
2 tbsp butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
Pinch of nutmeg
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla until smooth.
3. In another bowl, combine oats, flour, baking soda, pumpkin pie spice, and salt.
4. Gradually add dry ingredients to wet and stir until just combined.
5. Drop rounded tablespoons of dough onto baking sheet, flatten slightly, and bake 10–12 minutes.
6. Cool 5 minutes on sheet, then transfer to wire rack to cool completely.
7. Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, cinnamon, and nutmeg.
8. Ice cooled cookies with cream cheese mixture and serve.
Notes
Store in an airtight container in the fridge up to 5 days.
Freeze un-iced cookies up to 3 months. Thaw before icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg