Iced Pumpkin Oatmeal Cookies

4.6 from 91 votes

Yield: 24 cookies

Iced Pumpkin Oatmeal Cookies

These soft and chewy Iced Pumpkin Oatmeal Cookies are topped with a sweet cinnamon icing making them the perfect easy-to-make Fall dessert.

Prep Time12

Cook Time12

Cool Time10

Total Time34

Ingredients

For the Cookies

2 ½ cups old fashioned oats
2 ⅓ cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
¾ cup (1.5 sticks) unsalted butter, melted and slightly cooled
⅓ cup pumpkin puree
1 ½ cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 large eggs

For the Icing

2 cups powdered sugar
1 teaspoon cinnamon
2 tablespoons water
1 ½ teaspoons vanilla extract

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Instructions

Preheat oven to 350°F and line two large cookie sheets with parchment paper or silicone baking mats. 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 to 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, 2 tablespoons of water and vanilla extract until smooth. If your icing is too thick, add a little more water until you reach your desired consistency.
Generously frost each cookie (watch video to see how I dip them) and allow the glaze to harden completely before storing.

Video

Notes

How To Store:

Room temperature: Once the icing has set, these cookies can be stored in an airtight container and will keep at room temperature for up to 4 days.

Fridge: You can also store these in an air-tight container for up to a week in the refrigerator. I like to let them come to room temperature before serving.

Freeze cookies: These cookies can be frozen either glazed or unglazed! Use parchment paper between the layers of cookies and store them in a freezer-safe container or resealable bag. Thaw in the fridge overnight before serving.

Freeze dough: You can make the dough and prep these cookies for baking at a later time! Place your baking sheet with the balls of uncooked cookie dough into the freezer for about 30 minutes, and then store the cookie dough balls in an airtight container. They’ll be ready to bake at any time, just add a minute or two to the baking time!

Nutrition

Serving: 1 cookie, Calories: 228kcal, Carbohydrates: 39g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 204mg, Potassium: 73mg, Fiber: 1g, Sugar: 23g, Vitamin A: 738IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 1mg