Iced Pumpkin Oatmeal Cookies
Iced Pumpkin Oatmeal Cookies: put a Fall flavored spin on your favorite old fashioned iced oatmeal cookies with the addition of pumpkin puree and pumpkin spice!
If you aren’t a pumpkin fan (who are you??), don’t fret, I have a bunch more Fall recipes coming your way very soon that are not pumpkin themed.
But for my fellow pumpkin obsessed friends, these Iced Pumpkin Oatmeal Cookies are divine!
I based the recipe off an older recipe for Old Fashioned Iced Oatmeal Cookies, but gave them a pumpkin twist.
The base for these Iced Pumpkin Oatmeal Cookies includes both old fashioned oats and all purpose flour.
The combination gives your cookie the best texture while also still adding the perfect oatmeal flavor.
I used cinnamon and freshly ground nutmeg in mine, however if you do not have those two you can use pumpkin pie spice in their place.
The best part about this recipe — it uses melted butter — so the dough comes together in just a couple of minutes!
Before you deep dive into this recipe, I want to tell you that you HAVE to make the icing. It’s not optional.
If you skip the icing, the cookies taste dry and just aren’t as magical as they are supposed to be.
When you dip these Iced Pumpkin Oatmeal Cookies into the sweet cinnamon icing, it changes everything.
The frosting soaks into the very top of the cookie just a tiny bit and then it hardens on top.
So each bite you get this perfectly sweet combination of crunchy, spiced pumpkin oatmeal cookie and sweet cinnamon icing!
The icing is a really simple version of a royal icing with cinnamon added. So you only need a few of ingredients!
Just powdered sugar, a little vanilla, cinnamon and water. That’s it!
You can use milk in place of the water, however they won’t be able to be stored as long.
If you use water, they can be stored, on the counter, in an airtight container for up to a week!
These Iced Pumpkin Oatmeal Cookies are a great make ahead cookie for a party or just for the week.
They would also make great cookies to ship to someone special as I know some of you like to do!
I love to make a batch on Sundays with the girls and we store the leftovers in the cookie jar on the counter.
Whenever the craving strikes, we just grab one out of the jar! They never last the full week!
I hope you enjoy these cookies as much as we do!
Pumpkin Oatmeal Cookies
- 2 1/3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/3 cup pumpkin puree
- 2 1/2 cups old fashioned oats
- 1 teaspoon freshly ground nutmeg
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 1/2 cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 4 tablespoons water
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F and line two large cookie sheets with parchment paper. Set aside.
- In a medium sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, whisk together the melted butter, pumpkin,sugar, molasses and vanilla extract. Add eggs and whisk until smooth.
- Fold in the dry oat mixture, using a wooden spoon (or a silicone spatula) stirring until thoroughly combined.
- Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. I use a medium sized cookie scoop for this.
- Bake for 10-12 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool an additional 5 minutes.
- Once cookies are cooled, whisk together the powdered sugar, cinnamon, water and vanilla extract until smooth.
- Generously frost each cookie (watch video to see how I dip them) and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.