Iced Pumpkin Oatmeal Cookies

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Once the days starting cooling off in the Autumn, it is the perfect time for baking. Suddenly, the thoughts of baked goodies fill almost everyone’s head, especially as it gets closer to Halloween, Thanksgiving, and Christmas. Cakes, pies, cookies – people serve them at parties, bring them to work, and give them as gifts. And these Iced Pumpkin Oatmeal Cookies are sure to become a new seasonal favorite!

Homemade Iced Pumpkin Oatmeal Cookies

A white plate with a stack of iced pumpkin oatmeal cookies in front of a tray with more cookies.

There’s already something so rustic and Autumnal about oatmeal cookies anyway. And they simply become even more so when you add in a bit of pumpkin puree, molasses, and spices like cinnamon and nutmeg. These cookies bake up dense and moist, and so grainy that you’d swear you were eating something healthy.

But wait – before the perceived health-value of these cookies makes them seem less “snack-worthy.” These moist, amazing cookies are also topped with a cinnamon and powdered sugar glaze that transforms them from “tasty” into “decadent.” Trust me – if you like pumpkin, you’ll want to give these a try!

Ingredients for homemade Iced Pumpkin Oatmeal Cookies

Makes 2 dozen large cookies

Cookie Ingredients:

  • 2 1/2 C old fashioned oats
  • 2 1/3 C flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 3/4 C sweet cream unsalted butter (melted)
  • 1/3 C pumpkin puree
  • 1 1/2 C sugar
  • 1 TBSP molasses
  • 1 tsp vanilla
  • 2 large eggs

Cinnamon Icing Ingredients:

  • 2 C powdered sugar
  • 1 tsp cinnamon
  • 4 TBSP water
  • 1 1/2 tsp vanilla

Equipment you need to make the cookies:

How to Make Iced Pumpkin Oatmeal Cookies

Pre-Steps:

Preheat oven to 350 degrees.
Line the cookie sheets with parchment paper.
Set aside.

Cookie Directions:

Add the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a medium bowl.

Whisk to blend all ingredients.

Set aside.

Add the butter, pumpkin puree, sugar, molasses, and vanilla in a large bowl. Whisk to combine.

Continue whisking while adding the eggs until all of the ingredients are smooth.

Slowly begin to add in the oat mixture. Stirring until completely combined.

  1. A bowl filled with pumpkin oatmeal cookie batter with a spatula mixing the batter.

Using the cookie/ ice cream scoop, drop the dough onto the prepared cookie sheets.

Pumpkin Oatmeal Cookie batter placed on a baking sheet spaced evenly apart.

Bake at 350 degrees for 10-12 minutes.

Rotate the cookie sheet after 5-6 minutes.

When the cookies are done they will be brown.

Allow the cookie to cool on the cookie sheets for about 5 min.

Transfer the cookies to a wire rack to cool for an additional 5 min.

Icing Directions:

Whisk the powdered sugar, cinnamon, water and vanilla together into a small bowl until smooth.

Frost each cookie by turning the cookie upside down and gently dipping it into the icing.

A pumpkin oatmeal cookie dipped face down in cinnamon icing.

Remove the cookie and place it on a wire baking rack for the glaze to harden completely.

Fresh baked Iced Pumpkin Oatmeal Cookies on a wire baking rack while the icing hardens.

Serve.

Note: Store the remaining cookies in an airtight container for up to a week.

A stack of 5 Iced Pumpkin Oatmeal Cookies on a white plate

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Iced Pumpkin Oatmeal Cookies

Jennifer Quisenberry
Iced Pumpkin Oatmeal Cookies are so easy to make and taste so good. These soft, chewy cookies are iced with a delicious cinnamon icing that really brings out the flavors.
Prep Time 12 minutes
Cook Time 12 minutes
Cool 10 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 24
Calories 205 kcal

Equipment

  • 2 large cookie sheets
  • Parchment Paper
  • Medium size bowl
  • Whisk
  • Large Bowl
  • Medium size cookie scoop

Ingredients
  

  • 2 ½ C old fashioned oats
  • 2 ⅓ C flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • ¾ C sweet cream unsalted butter melted
  • C pumpkin puree
  • 1 ½ C sugar
  • 1 TBSP molasses
  • 1 tsp vanilla
  • 2 large eggs
  • 2 C powdered sugar
  • 1 tsp cinnamon
  • 4 TBSP water
  • 1 ½ tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees.
  • Line the cookie sheets with parchment paper. Set aside.
  • Add the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a medium bowl. Whisk to blend all ingredients. Set aside.
  • Add the butter, pumpkin puree, sugar, molasses, and vanilla in a large bowl. Whisk to combine.
  • Continue whisking while adding the eggs until all of the ingredients are smooth.
  • Slowly begin to add in the oat mixture. Stirring until completely combined.
  • Using the cookie/ ice cream scoop, drop the dough onto the prepared cookie sheets.
  • Bake at 350 degrees for 10-12 minutes. Rotate the cookie sheet after 5-6 minutes. When the cookies are done they will be brown.
  • Allow the cookie to cool on the cookie sheets for about 5 min.
  • Transfer the cookies to a wire rack to cool for an additional 5 min.
  • Whisk the powdered sugar, cinnamon, water and vanilla together into a small bowl until smooth.
  • Frost each cookie. Set aside for the glaze to harden completely.

Notes

Store the remaining cookies in an airtight container for up to a week. Please note that nutrition facts are subject to change based on your choice of ingredients.

Nutrition

Calories: 205kcal
Keyword Iced Pumpkin Oatmeal Cookies
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