kies with Cinnamon Cream Cheese Frosting Recipe

If you’re on the hunt for a cozy, irresistibly delicious treat, look no further than these **kies with Cinnamon Cream Cheese Frosting**. Imagine the perfect marriage of soft, pumpkin-spiced oatmeal cookies topped with a luscious cinnamon-infused cream cheese frosting that melts in your mouth. These cookies embody all the warm flavors of fall wrapped up in a tender bite every single time. They’re the kind of sweet that turns a regular afternoon into a special occasion and a simple gathering into a celebration.

Ingredients You’ll Need

These ingredients are straightforward but crucial, each one working in harmony to create the perfect balance of flavor, texture, and color in your cookies and frosting.

• ½ cup softened butter: Adds richness and keeps the cookies tender and moist.
• 1 cup old-fashioned oats: Provides a hearty, chewy texture that makes these cookies truly satisfying.
• 1 cup canned pumpkin puree: Brings moisture and a subtle, earthy pumpkin flavor that shines in every bite.
• 1 cup sugar: Sweetens the cookies and balances the warm spices perfectly.
• 1 large egg: Binds all ingredients together for a sturdy yet soft cookie.
• 2 teaspoons vanilla extract: Enhances the overall flavor with a smooth, fragrant note.
• 2 ½ cups all-purpose flour: Forms a soft, stable dough without overpowering the oats or pumpkin.
• 1 teaspoon baking powder: Aids in giving the cookies a nice rise.
• 1 teaspoon baking soda: Ensures a light and fluffy texture inside.
• 2 teaspoons ground cinnamon: Warms the cookies with its cozy, spicy aroma.
• 1 teaspoon pumpkin pie spice: Adds a classic blend of spices that complements the pumpkin beautifully.
• ½ cup softened cream cheese: The star of the cinnamon cream cheese frosting, offering tang and creaminess.
• ⅓ cup unsalted butter, softened: Makes the frosting smooth and spreadable with a rich base.
• 2 cups powdered sugar: Sweetens the frosting and gives it the perfect texture.
• 1 teaspoon ground cinnamon: Infuses the frosting with that irresistible warm spice.
• 1 teaspoon vanilla extract: Adds depth and rounds out the frosting’s flavor.

How to Make kies with Cinnamon Cream Cheese Frosting

Step 1: Preheat and Prepare

Begin with heating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat so your cookies won’t stick and baking is even. This sets the stage for perfectly baked, golden-topped cookies.

Step 2: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand or stand mixer. Then add the pumpkin puree, egg, and vanilla extract, mixing until the mixture is smooth and combined. This creamy base brings moisture and sweetness that will beautifully carry the rest of the flavors.

Step 3: Combine Dry Ingredients

Whisk together the flour, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice in a separate bowl. This step is key for even distribution of rising agents and spices, ensuring every cookie bursts with warmth and texture.

Step 4: Form the Cookie Dough

Gradually add your dry ingredients into the wet bowl while mixing at low speed. Stop once just combined—over mixing will toughen the dough. The dough will be soft and slightly sticky, a good sign you’re on your way to tender, chewy cookies.

Step 5: Shape and Bake

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared sheet, spacing them about 2 inches apart for room to spread. Gently flatten each scoop with your fingers or a spoon’s back to encourage even baking. Pop them into the oven and bake for 12-15 minutes until edges are set and tops show a light golden hue.

Step 6: Cool Before Frosting

After baking, allow the cookies to cool on the sheet for 5 minutes to firm up, then transfer to a cooling rack. Cooling completely before frosting is essential as it keeps your cinnamon cream cheese frosting luscious and prevent it from melting off.

Step 7: Make the Cinnamon Cream Cheese Frosting

In a medium bowl, beat the cream cheese and softened butter until smooth and creamy. Gradually blend in powdered sugar on low speed to avoid clouds of sugar flying everywhere. Add in cinnamon and vanilla, then mix until your frosting is fluffy, aromatic, and perfectly spready.

Step 8: Frost the Cookies

Using a spatula or piping bag, generously spread or pipe the frosting onto your cooled cookies. Don’t be shy—the frosting is a signature part of these kies with Cinnamon Cream Cheese Frosting. For a charming finishing touch, sprinkle a pinch of ground cinnamon on top for extra warmth and beauty.

How to Serve kies with Cinnamon Cream Cheese Frosting

Garnishes

Consider topping your frosted cookies with chopped pecans or a light dusting of cinnamon sugar for a delightful crunch and added visual appeal. These simple garnishes elevate the cozy, rustic vibe that these kies with Cinnamon Cream Cheese Frosting naturally bring.

Side Dishes

A warm cup of chai tea, pumpkin spice latte, or even a cold glass of milk pairs wonderfully with these cookies. The creamy and spicy notes are complemented beautifully, turning any snack break into a comforting ritual.

Creative Ways to Present

Stack these cookies in a rustic wooden box lined with parchment paper for a charming gift, or arrange them on a festive platter dusted lightly with cinnamon. You can even sandwich additional frosting between two cookies for an indulgent twist that will impress friends and family.

Make Ahead and Storage

Storing Leftovers

Store your leftover cookies in an airtight container at room temperature for up to 3 days. The frosting will remain soft and luscious, and the cookies will maintain their tender chew.

Freezing

If you want to save these treats for later, freeze the cookies without frosting by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. When ready, thaw completely and apply fresh Cinnamon Cream Cheese Frosting for the best taste and texture.

Reheating

Warm the cookies slightly in the microwave for about 10-15 seconds to revive their soft texture before frosting, or reheat already frosted cookies gently to enjoy an ultra-comforting dessert experience.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! If using fresh pumpkin, roast and puree it first. Keep in mind fresh pumpkin may have a slightly different moisture content, so adjust the flour if the dough feels too wet.

Is it necessary to use old-fashioned oats?

Old-fashioned oats give the best chewy texture, but you could substitute quick oats if needed, though the texture will be a bit softer and less hearty.

Can I make these cookies vegan?

To veganize this recipe, swap butter for vegan butter, use a flax egg in place of the egg, and choose a dairy-free cream cheese for the frosting. The spices and pumpkin remain the same, delivering all the cozy flavor.

How long will the frosting keep?

The Cinnamon Cream Cheese Frosting can be stored in the fridge for up to 4 days in an airtight container. Bring to room temperature and whisk before using again for easy spreading.

Can I double this recipe?

Absolutely! Doubling is great for holidays or parties. Just make sure your mixing bowl is large enough and extend baking time slightly if needed—bake in batches so cookies spread evenly.

Final Thoughts

I warmly encourage you to dive into making these **kies with Cinnamon Cream Cheese Frosting**. They’re more than just cookies; they’re little bundles of comfort that brighten any day. Whether you’re sharing with loved ones or treating yourself, this recipe promises both ease and extraordinary flavor. Enjoy every bite of your pumpkin oat creations topped with that dreamy frosting—you’ll find yourself coming back to this recipe time and again.

Print