This time of year, pumpkin-oatmeal cookies with creamy goat cheese frosting hit the seasonal spot! These drop cookies with their creamy topping are perfect paired with coffee, tea, or a tall glass of milk.
If you’ve been eagerly waiting for the fall so you can whip up batches of anything-and-everything pumpkin, you should add this recipe for pumpkin-oatmeal cookies with creamy goat cheese frosting to your list.
I realize that this is my third dessert recipe in a row on the blog, and that I’ve been missing for a bit. I was enjoying time in Italy (food heaven!) where I seem to have built up my sweet tooth even more. Don’t get me wrong. There was plenty of other wonderful food to enjoy, which I’ll try to recreate soon, but the “dolci” were amazing. So upon return, I’ve been indulging in goodies like pumpkin-oatmeal cookies with cream goat cheese frosting!
The frosting may sound strange but, trust me, it’s not. The goat cheese added to the mix gives these drop cookies a slight tanginess that goes perfectly with the sweetness and spices of the cookies.
Both the cookies and frosting are simple to make, and if you’d like, you can add dried cranberries or raisins, and even chopped nuts to the pumpkin-oatmeal cookies with creamy goat cheese frosting. I even thought of adding grated carrot, which I might try next time.
So here’s to sweets, and sweets of the season. Whip up your pumpkin goodies while we’re still enjoying the fall!
Recipe for Pumpkin-oatmeal Cookies with Creamy Goat Cheese Frosting
Makes 4 dozen
Pumpkin-oatmeal Cookies with Creamy Goat Cheese Frosting
For the cookies
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1-1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup pureed pumpkin (not pumpkin pie filling)
- 1 egg
- Zest from a large orange (about 1 tablespoon)
- 3 tablespoons orange juice
- 2 cups oatmeal
For the frosting
- 4 ounces cream cheese, softened
- 4 ounces goat cheese
- 2 tablespoons butter, softened
- 1/2-to-1 cup confectioners’ sugar (add a little at a time, and more to thicken the frosting, as you’d like)
- 2 tablespoons milk or maple syrup (to thin the frosting)
For the cookies
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk together to combine.
- In a separate bowl, add the brown sugar, butter, pumpkin, egg, orange zest, and juice. Use a mixer to blend the ingredients together until smooth.
- A little at a time, add the flour mixture to the pumpkin mixture, and stir with a wooden spoon. If you're using dried fruit or nuts, add them now.Once combined, add the oatmeal to the mixture, a little at a time, until combined.
- Drop by a rounded spoon onto the baking sheets, about 2 inches apart. Bake for 9-11 minutes.
- Remove from the oven, then transfer the cookies to a cooling rack.
For the frosting
- Use a mixer to combine the cream cheese, goat cheese, and butter. Add the milk or maple syrup, then add the confectioners' sugar, a little at a time, until you reach your desired consistency.
- Add a little more milk/maple syrup, or confectioners' sugar, as needed.
- When the cookies are completely cool, add the frosting.
- To store the cookies, refrigerate in a container with a lid.