Iced Pumpkin Oatmeal Cookies
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The nostalgic comfort of classic iced oatmeal cookies gets a festive fall twist in this warmly spiced Iced Pumpkin Oatmeal Cookie recipe—my final treat in a week of pumpkin goodness. With creamy pumpkin puree, cozy notes of nutmeg, and a hint of molasses, each cookie is infused with rich autumn flavor that’s both familiar and fresh. Hearty oats add a satisfying texture, while the seasonal spices make every bite taste like a crisp October afternoon. It’s the perfect way to wrap up a week of celebrating all things pumpkin.
To elevate these cookies even further, a drizzle of cinnamon-spiced icing adds a sweet, fragrant finish that perfectly balances the rustic texture and bold flavors. The icing not only enhances the visual appeal but also ties together the comforting spices with a touch of indulgence. Whether you’re whipping up a batch for a festive gathering, a cozy afternoon snack, or simply to celebrate pumpkin season, these cookies deliver the nostalgic comfort of a classic with a fresh, seasonal twist. They’re destined to become a staple in your fall baking lineup.
Ingredients for Iced Pumpkin Oatmeal Cookies
- OLD FASHIONED OATS
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- CINNAMON
- NUTMEG
- SALT
- BUTTER
- PUMPKIN PUREE
- SUGAR
- MOLASSES
- VANILLA EXTRACT
- LARGE EGGS
- POWDERED SUGAR
Instructions for Iced Pumpkin Oatmeal Cookies
Start by preheating your oven to 350°F and lining your cookie sheets with parchment paper for easy cleanup.
In a medium mixing bowl, whisk together the dry ingredients: old-fashioned oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend sets the stage for that cozy, spiced flavor we all crave in fall baking.
In a separate large bowl, combine the melted butter, pumpkin puree, granulated sugar, molasses, and vanilla extract. Whisk until smooth and well blended. Then add the eggs and whisk again until the mixture is silky and uniform.
Next, gently fold the dry oat mixture into the wet ingredients using a wooden spoon or silicone spatula. Stir until everything is thoroughly combined and the dough has a soft, scoopable texture.
Using a medium cookie scoop (or a spoon), portion the dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the pans halfway through to ensure even browning. The cookies should be lightly golden and set around the edges.
Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for another 5 minutes.
Once the cookies are completely cooled, whisk the glaze ingredients together until smooth. If the icing feels too thick, add a splash of water—just a little at a time—until you reach your desired consistency.
Dip the tops of each cookie into the glaze, then place them back on the cooling rack to set. For easy cleanup, slide the cookie sheets underneath the racks to catch any drips. Allow the glaze to harden fully before storing the cookies in an airtight container.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned oats give a heartier, chewier bite, while quick oats create a softer cookie.
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free.
Do I need to chill the dough before baking?
No chilling is required for this recipe. The dough is ready to scoop and bake right away, making it a great option for quick fall baking.
Can I freeze the cookie dough or baked cookies?
Yes! You can freeze the dough in scoops and bake straight from frozen—just add a minute or two to the bake time. Baked cookies also freeze well for up to 2 months.
How long does the icing take to set?
The cinnamon glaze typically sets within 30–60 minutes at room temperature. For faster results, place the cookies in the fridge for 15–20 minutes.
Can I skip the molasses?
Molasses adds depth and a rich fall flavor, but if you don’t have it, you can substitute it with maple syrup or brown sugar. Just note that the flavor will be slightly different.
How should I store these cookies?
Once the glaze is fully set, store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze.
FOR MORE RECIPES LIKE THIS, TRY:
- Simple Baked Pumpkin Oatmeal
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Granola
- Pumpkin Cinnamon Streusel Muffins
Iced Pumpkin Oatmeal Cookies
Real Mom Kitchen
Ingredients
Cookies
- 2 ½ cups old fashioned oats
- 2 ⅓ cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- ¾ cup butter melted and slightly cooled
- ⅓ cup pumpkin puree
- 1 ½ cup granulated sugar
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 2 large eggs
For the Icing
- 2 cups powdered sugar
- 1 tsp cinnamon
- 2 Tbsp water
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- 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.
- Scoop cookie dough onto 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 icing ingredients together until smooth. If your icing is too thick, add a little more water until you reach your desired consistency.
- Dip the top of the cookies into the glaze and plce on the cooloing rack. I place the cookie sheets inder the cooling racks to catch the glaze if it drips. Allow the glaze to harden completely before storing.
Nutrition
This recipe is adapted from The Novice Chef.
