Iced Pumpkin Oatmeal Cookies

No ratings yet

These Iced Pumpkin Oatmeal Cookies are soft, chewy, and full of cozy fall flavor thanks to pumpkin puree and warm spices. The hearty oats give them a satisfying texture, while the sweet glaze on top adds just the right touch of indulgence. They’re perfect for autumn snacking.

Course Dessert

Cuisine American

Keyword cookies, fall, oatmeal, pumpkin

Prep Time 12

Cook Time 12

Cooling Time 10

Total Time 34

Servings servings

Calories 225kcal

Author Laura

Equipment

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