Iced Pumpkin Oatmeal Cookies Recipe

Introduction

These Iced Pumpkin Oatmeal Cookies are the perfect treat for fall, combining soft, chewy cookies with a sweet cinnamon glaze. Packed with warming spices and pumpkin flavor, they’re delightful for any cozy occasion.

Ingredients

• 2 1/2 cups old fashioned oats
• 2 1/3 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 1 1/2 cups granulated sugar
• 1 Tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large eggs

Cinnamon Icing Ingredients:

• 2 cups powdered sugar
• 1 teaspoon cinnamon
• 4 Tablespoons water
• 1 1/2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
2. Step 2: In a medium bowl, stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a separate large bowl, whisk together the melted butter, pumpkin puree, sugar, molasses, and vanilla extract.
4. Step 4: Add eggs one at a time, whisking until the batter is smooth.
5. Step 5: Gradually fold the dry ingredients into the wet ingredients, stirring until well combined. The batter should be thick and easy to form into balls.
6. Step 6: Using a medium cookie scoop or about 1 1/2 tablespoons of dough, portion balls onto the prepared cookie sheets. Gently press the center of each ball just slightly.
7. Step 7: Bake for 10-12 minutes, rotating the cookie sheets halfway through. Cookies are done when golden brown.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the icing, whisk powdered sugar, cinnamon, water, and vanilla extract in a small bowl until smooth.
10. Step 10: Dip the top of each cooled cookie face-down into the glaze, then place back on the wire rack to set.
11. Step 11: While the icing is still wet, sprinkle with cinnamon to finish.

Tips & Variations

• If pumpkin puree is watery, drain and blot excess moisture to prevent soggy cookies.
• Substitute pumpkin pie spice for the cinnamon and nutmeg for a deeper fall flavor.
• Add mix-ins like butterscotch chips, white chocolate chips, or chopped nuts to customize your cookies.

Storage

Store iced pumpkin oatmeal cookies in an airtight container at room temperature for up to one week. For warmer or humid climates, refrigerate to prevent molding. Cookies can also be frozen individually wrapped in a freezer bag for up to two months. Reheat briefly if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the leftover dough?

Freezing dough is possible, though results may vary. If you try it, wrap the dough tightly and thaw before baking.

Do I need to flatten the cookie dough balls before baking?

No need to flatten them; just gently press the center slightly. The cookies will spread and bake evenly on their own.

Iced Pumpkin Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

These Iced Pumpkin Oatmeal Cookies are the ultimate fall treat! Soft and chewy with warm spices and a sweet cinnamon glaze, they’re perfect for cozy autumn days and sure to become a new favorite. Loaded with oats and real pumpkin puree, they’re packed with flavor and topped with a luscious glaze for added sweetness and spice.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Ingredients

• 2 1/2 cups old fashioned oats
• 2 1/3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 1 1/2 cups granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large eggs

Cinnamon Icing Ingredients

• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons water
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or non-stick silicone baking mats and set aside.
2. Mix Dry Ingredients: In a medium bowl, stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the melted butter, pumpkin puree, granulated sugar, molasses, and vanilla extract until well combined. Add the eggs one at a time, whisking thoroughly after each addition until the batter is smooth.
4. Combine Wet and Dry: Gradually fold the dry oat mixture into the wet ingredients, stirring until just combined. The batter will be thick and easy to form into cookie balls.
5. Portion Cookies: Using a medium cookie scoop or tablespoon, portion out about 1 1/2 tablespoons of dough per cookie onto the prepared cookie sheets. Gently press each cookie ball down slightly, just a tad, without flattening completely.
6. Bake: Bake the cookies in the preheated oven for 10-12 minutes, rotating the cookie sheets halfway through baking for even cooking. Cookies are done when they turn a rich golden brown.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire cooling rack to cool completely.
8. Prepare Icing: While the cookies cool, whisk together powdered sugar, cinnamon, water, and vanilla extract in a small bowl until smooth and glaze-like.
9. Glaze Cookies: Dip the top side of each cooled cookie face-down into the glaze to coat the top completely. Flip the cookie right-side-up and place back on the cooling rack to set. Repeat with all cookies and sprinkle with a little extra cinnamon while the glaze is still wet.

Notes

• If your pumpkin puree is watery, drain and blot it with a paper towel to prevent soggy cookies.
• You can substitute pumpkin pie spice (3 teaspoons) for the cinnamon and nutmeg for a more complex flavor.
• Try adding mix-ins like butterscotch chips, white chocolate chips, or chopped nuts (pecans or walnuts) for extra texture and taste.
• Store cookies in an airtight container at room temperature for up to one week or refrigerate in hot/humid climates to prevent molding.
• Freeze cookies individually wrapped in a gallon-size freezer bag for up to 2 months.
• Nutrition information is an estimate and will vary depending on precise ingredient brands and measures.

Keywords: cookies, oatmeal cookies, pumpkin, pumpkin pie, pumpkin spice