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Iced Pumpkin Oatmeal Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/iced-pumpkin-oatmeal-cookies-recipe/