The Best Iced Pumpkin Oatmeal Cookies – Soft, Chewy & Spiced

Iced Pumpkin Oatmeal Cookies are like little bites of fall wrapped in cinnamon and sugar. Imagine the warmth of spiced oatmeal cookies colliding with creamy pumpkin and topped off with sweet icing that hardens into the perfect glaze. That’s what these cookies bring to your kitchen. Whether you’re a busy mom baking with kids, a pumpkin-spice devotee, or simply someone who wants a cozy treat without the fuss, these cookies hit the sweet spot. They’re soft, chewy, and perfectly spiced—ideal for a crisp fall afternoon or when you just need a little comfort food.

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What are Iced Pumpkin Oatmeal Cookies?

Iced Pumpkin Oatmeal Cookies are a cross between hearty oatmeal cookies and spiced pumpkin treats. They’re made with old-fashioned oats, flour, butter, and pumpkin puree, creating a cookie that’s tender yet chewy. Add in cinnamon, nutmeg, and a hint of molasses, and you’ve got flavors that scream autumn. To finish them off, the cookies are iced with a sweet cinnamon glaze that hardens just enough to give a slight crunch before melting into sweetness. Basically, it’s fall in dessert form, and once you try them, you’ll want them on repeat until spring.

Reasons to Try Iced Pumpkin Oatmeal Cookies

If you love fall flavors, iced pumpkin oatmeal cookies are a no-brainer. First, they’re quick and easy, meaning you can whip up a batch without committing your entire afternoon. Second, they’re the perfect balance of chewy oats, warm spices, and sweet icing—ideal for satisfying both kids and adults. Lastly, they store beautifully, so you can bake ahead for holiday gatherings, school snacks, or cozy evenings with tea. Plus, let’s be real—pumpkin season is short, and these cookies are the kind of treat you’ll regret skipping.

Ingredients Needed to Make Iced Pumpkin Oatmeal Cookies

When it comes to baking Iced Pumpkin Oatmeal Cookies, the ingredients are what make them stand out from your average oatmeal cookie. Each one plays a role in creating that soft, chewy texture and warm spiced flavor we crave during the fall months. Here’s a breakdown of what you’ll need and why it matters:

• Old-Fashioned Oats (2 ½ cups): The star of these cookies. Old-fashioned oats give the cookies their hearty, chewy texture. Don’t swap for instant oats unless you absolutely have to—they’ll make the cookies too soft and cakey.
• All-Purpose Flour (2 ⅓ cups): Provides structure so your cookies don’t fall apart. If you’re curious about flour swaps, check out our old-fashioned peanut butter cookies where flour also plays a big role in texture.
• Baking Powder (1 tablespoon) & Baking Soda (1 teaspoon): These leavening agents help the cookies puff up slightly while staying chewy.
• Cinnamon (2 teaspoons) & Freshly Ground Nutmeg (1 teaspoon): The spice duo that makes your kitchen smell like fall. These are essential in any pumpkin recipe, from cookies to pumpkin muffins.
• Salt (1 teaspoon): Balances the sweetness and enhances the spices. Don’t skip it!
• Unsalted Butter, Melted (¾ cup / 1.5 sticks): The butter adds richness and a slight crisp edge to the cookies. Melting it makes the dough smoother and easier to mix.
• Pumpkin Puree (⅓ cup): The ingredient that transforms this from a simple oatmeal cookie into Iced Pumpkin Oatmeal Cookies. Make sure you use 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices added).
• Granulated Sugar (1 ½ cups): Brings sweetness and helps with the cookies’ light golden color.
• Molasses (1 tablespoon): Adds depth and a hint of caramel flavor that pairs beautifully with pumpkin and spices.
• Vanilla Extract (1 teaspoon): Rounds out the flavor and adds a warm aroma.
• Eggs (2 large): Help bind the ingredients and keep the cookies moist.

For the Icing (the final touch):

• Powdered Sugar (2 cups): The base of the icing that gives it that smooth, sweet glaze.
• Cinnamon (1 teaspoon): A sprinkle of spice that ties the whole recipe together.
• Water (4 tablespoons): Thins out the icing to the perfect consistency for drizzling or spreading.
• Vanilla Extract (1 ½ teaspoons): A little extra flavor boost that makes the icing taste homemade.

With these ingredients, you’ll be ready to bake a batch of chewy, spiced, and beautifully glazed cookies that scream autumn comfort. If you’re already a fan of chewy pumpkin snickerdoodle cookies, you’ll love how this recipe combines pumpkin with hearty oats and sweet icing.

Instructions to Make Iced Pumpkin Oatmeal Cookies

Baking Iced Pumpkin Oatmeal Cookies isn’t complicated, but the little details make all the difference. Follow this step-by-step guide, and you’ll end up with bakery-worthy cookies that are chewy, spiced just right, and topped with a sweet glaze that sets beautifully. Let’s dive in:

Step 1: Preheat and Prepare Your Baking Sheets

Start by preheating your oven to 350°F. This ensures your cookies bake evenly from the first tray to the last. Line two large cookie sheets with parchment paper—this trick keeps the cookies from sticking and makes cleanup a breeze. If you don’t have parchment paper, a silicone baking mat works perfectly. Think of it like laying the foundation for your cookies to shine.

Step 2: Mix the Dry Ingredients

Grab a medium-sized bowl and whisk together the old-fashioned oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Not only does this evenly distribute the leavening and spices, but it also means you won’t get a random bite of baking soda in one cookie (yikes). This spiced mixture is what gives Iced Pumpkin Oatmeal Cookies their signature warm, fall flavor.

Step 3: Whisk the Wet Ingredients

In a large mixing bowl, combine the melted butter, pumpkin puree, sugar, molasses, and vanilla extract. Whisk until everything looks smooth and glossy. Next, add the eggs and whisk again until the batter is rich and velvety. This step is where the magic starts—pumpkin and molasses together create that cozy autumn aroma that will soon fill your kitchen. If you’ve ever baked pumpkin blondies, you know how irresistible that smell can be.

Step 4: Bring It All Together

Now it’s time to combine the dry and wet mixtures. Gently fold the oat-flour blend into the pumpkin mixture using a wooden spoon or silicone spatula. Be patient—don’t rush this step, and don’t overmix. Overmixing can make your cookies tough instead of soft and chewy. You’re aiming for a dough that holds together and has oats peeking through like little golden flecks of fall.

Step 5: Scoop the Dough

Using a medium cookie scoop or a rounded tablespoon, drop mounds of dough onto your prepared baking sheets. Space them about 2 inches apart, since these cookies will spread just slightly as they bake. The scoop keeps your cookies uniform in size, which means they’ll bake evenly. This is one of those “little tricks” that separates homemade cookies from looking truly bakery-style.

Step 6: Bake to Golden Perfection

Slide your trays into the oven and bake for 10–12 minutes, rotating halfway through for even baking. You’re looking for cookies that are set around the edges but still slightly soft in the center. Don’t overbake—remember, they’ll continue to firm up as they cool. When you take them out, your kitchen will smell like pure fall comfort (kind of like when you bake pumpkin muffins, but with that extra oatmeal twist).

Step 7: Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This brief wait helps them set up so they won’t fall apart in your hands. After that, transfer them to the rack and let them cool completely. Patience pays off here—if you frost them too soon, the icing will melt right off.

Step 8: Make the Cinnamon Icing

While the cookies are cooling, whisk together the powdered sugar, cinnamon, water, and vanilla extract in a bowl. You want a smooth, pourable consistency. If it feels too thick, add a teaspoon of water at a time until it’s perfect. If it’s too thin, sprinkle in a little more powdered sugar. This icing is what transforms pumpkin oatmeal cookies into Iced Pumpkin Oatmeal Cookies, so don’t skimp.

Step 9: Frost and Let Set

Once the cookies are completely cool, spread or drizzle the icing over each one. Be generous—it’s what makes these cookies irresistible. Then, let them sit out for 15–20 minutes so the icing can harden slightly. This sets up that sweet “crackly” finish when you take a bite.

Step 10: Store and Enjoy

Place your iced pumpkin oatmeal cookies in an airtight container. They’ll stay fresh for about a week (if they last that long—spoiler: they usually don’t). For longer storage, freeze the cookies without icing, then frost them after thawing for the freshest taste. If you love pumpkin desserts, pair these cookies with pumpkin s’mores cookies for a fall cookie platter that no one can resist.

What to Serve with Iced Pumpkin Oatmeal Cookies

These cookies pair beautifully with warm drinks. Think spiced chai, hot cocoa, or a creamy latte. For dessert spreads, serve alongside pumpkin blondies or chocolate chip pumpkin bread. They also make an excellent after-dinner treat when served with vanilla ice cream—almost like a mini ice cream sandwich if you’re feeling fancy. For kids, they’re perfect with a glass of cold milk, and for adults, try a mulled wine or spiked cider to bring out the autumn spices.

Key Tips for Making Iced Pumpkin Oatmeal Cookies

Use old-fashioned oats, not quick oats, for the best chewy texture. Don’t skip the molasses—it deepens the flavor. Let the cookies cool slightly before icing so the glaze doesn’t melt off. If your icing is too thick, add water a teaspoon at a time until smooth. For an extra bakery-style look, drizzle half the cookies instead of fully icing them. And here’s a secret: if you want even spicier cookies, add a pinch of ground ginger or cloves for a stronger fall vibe.

Storage and Reheating Tips for Iced Pumpkin Oatmeal Cookies

Store your iced pumpkin oatmeal cookies in an airtight container at room temperature for up to 7 days. If you prefer softer cookies, place a slice of bread in the container—it’ll keep them moist. To freeze, arrange cooled, un-iced cookies on a baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Add icing after thawing for best results. If you want to reheat, pop them in the microwave for 10 seconds or warm them in the oven at 300°F for 5 minutes. They’ll taste like they just came out of the oven.

FAQs

Can I use quick oats instead of old-fashioned oats?
It’s best to stick with old-fashioned oats for chewiness, but quick oats work if that’s all you have.

Can I double the recipe?
Yes! This recipe doubles beautifully for parties or bake sales.

Can I make these cookies ahead?
Absolutely. Bake the cookies a day in advance, then ice them before serving.

Can I make them gluten-free?
Yes, swap the all-purpose flour with a cup-for-cup gluten-free blend.

What if I don’t have molasses?
Honey or maple syrup can substitute, but molasses gives the best depth of flavor.

Final Thoughts

Iced Pumpkin Oatmeal Cookies aren’t just cookies—they’re a bite of fall comfort you’ll want on repeat. The chewy oats, pumpkin flavor, and cinnamon glaze make them irresistible for holiday gatherings, after-school snacks, or solo coffee breaks. If pumpkin spice lattes had a cookie cousin, this would be it. So go ahead, bake a batch (or two), and let your kitchen smell like autumn magic.

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