Print

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

Iced Pumpkin Oatmeal Cookies on fall table
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy, cozy Iced Pumpkin Oatmeal Cookies packed with cinnamon, nutmeg, and pumpkin—finished with a sweet cinnamon-vanilla icing. Perfect fall bake and easy enough for any day.

Ingredients

Scale

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
  • 4 tablespoons water
  • 1 ½ teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Set aside.

2. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, whisk the melted butter, pumpkin puree, granulated sugar, molasses, and vanilla. Add the eggs and whisk until smooth.

4. Fold the dry oat mixture into the wet ingredients with a wooden spoon or spatula until fully combined.

5. Scoop heaping rounded tablespoons of dough onto the prepared sheets (use a medium cookie scoop). Bake 10–12 minutes, rotating pans halfway, until lightly browned.

6. Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to cool an additional 5 minutes.

7. For the icing, whisk powdered sugar, cinnamon, water, and vanilla until smooth and pourable. Generously frost each cookie and let the glaze harden completely before storing.

8. Store cookies in an airtight container at room temperature for up to 1 week.

Notes

Use old-fashioned oats (not quick oats) for the best chewy texture.

If the icing is too thick, add water 1 teaspoon at a time; if too thin, whisk in more powdered sugar.

For extra spice, add a pinch of cloves or ginger to the dough or icing.

To neatly ice, dip the tops or spoon and spread; set cookies on a rack over parchment for easy cleanup.

These cookies freeze well (unfrosted) for up to 2 months; thaw, then ice.

Find it online: https://cookingwithramsay.com/iced-pumpkin-oatmeal-cookies/