If you’re craving a cozy fall treat that’s delicious and easy to make, these Iced Pumpkin Oatmeal Cookies are the perfect answer. Packed with warm spices and a hint of pumpkin, these cookies are soft, chewy, and topped with a sweet cinnamon icing that’ll make you want to grab another. They’re great for holiday gatherings, a weekend baking project, or just enjoying a cup of coffee on a chilly autumn day.
These cookies combine the hearty texture of old-fashioned oats with the delightful flavor of pumpkin and spices like cinnamon and nutmeg. The icing on top adds the perfect touch of sweetness and a beautiful finish that makes these cookies irresistible. Plus, they’re simple to whip up and bake in about 10-12 minutes, so you’ll enjoy these tasty treats in no time.
Whether you’re an experienced baker or just starting out, this recipe is straightforward and fun. So, let’s get started and fill your kitchen with the wonderful aroma of freshly baked pumpkin oatmeal cookies!
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
- ⅓ cup pumpkin puree
- 1 ½ cups 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
Instructions
Step 1: Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F. Line two large cookie sheets with parchment paper and set them aside.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, molasses, and vanilla extract until well combined. Add the eggs and whisk until smooth.
Step 4: Combine Wet and Dry Mixtures
Fold the dry oat mixture into the wet ingredients using a wooden spoon or silicone spatula, stirring until thoroughly combined.
Step 5: Scoop and Bake
Drop the dough by heaping rounded tablespoons onto the prepared cookie sheets. I recommend using a medium-sized cookie scoop for even portions. Bake for 10-12 minutes, rotating the sheets halfway through, until the cookies are browned. Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Icing
Once the cookies are cooled, whisk together the powdered sugar, cinnamon, water, and vanilla extract until smooth. If the icing is too thick, add a little more water until you reach your desired consistency.
Step 7: Ice the Cookies
Generously frost each cookie and allow the glaze to harden completely before storing. Watch the accompanying video to see the icing technique in action. Store the cookies in an airtight container for up to a week.
Enjoy your delicious Iced Pumpkin Oatmeal Cookies, the perfect treat for fall!