Instructions
Step 1 – Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 2 – Make the Cookie Dough
In a large mixing bowl, cream the softened butter with both sugars using an electric mixer. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy.
Add in the pumpkin puree, eggs, and vanilla extract. Mix until well combined, scraping the sides of the bowl as needed.
In a separate bowl, whisk together the dry ingredients: flour, oats, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients into the wet mixture. Mix just until no streaks of flour remain—do not overmix, or the cookies may become tough.
Step 3 – Scoop and Bake
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are just set. Avoid overbaking to keep them soft.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before
frosting.
Step 4 – Make the Frosting
In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, then beat in the vanilla and ground cinnamon. Mix until light, fluffy, and fully combined.
If you want a thinner consistency, add 1–2 teaspoons of milk. For a firmer frosting (ideal for piping), chill slightly before using.
Step 5 – Frost and Decorate
Once the cookies are fully cool, spread or pipe a generous dollop of cinnamon cream cheese frosting onto each one.
Optional: sprinkle with a bit of cinnamon sugar, chopped pecans, or crushed graham crackers for a decorative finish.
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