If you love oatmeal cookies, then you’ve got to try our delicious pumpkin oatmeal cookies with cinnamon sugar icing! They’re a fabulous fall treat!
Iced Pumpkin Oatmeal Cookies
I may be an admitted chocoholic, but there is something so satisfying about a fresh batch of soft oatmeal cookies! Especially when they’re warm out of the oven and drizzled with a sweet glaze…mmmmm…
This recipe for pumpkin pie oatmeal cookies combines two of my favorite things: delicious oatmeal cookies and pumpkin! It is the perfect fall dessert because there is just the right amount of pumpkin flavor. You can definitely taste it, but it is not overpowering.
And since these iced pumpkin cookies are made with real pumpkin, they don’t have that weird taste that some “pumpkin spice” stuff does!
These simple pumpkin oatmeal cookies are made with real food ingredients and you can truly taste the difference! Soft, chewy, thick, sweet, and just a hint of spicy cinnamon — absolutely perfect!
Now let’s talk about the glaze for just a sec…
While our pumpkin oat cookies are tasty on their own, once you add our cinnamon sugar glaze they go from yummy to heavenly. Yes…the icing is that good! Or maybe I’m just a frosting freak…who knows? 😉
Ok, ok, I know we food bloggers tend to talk a lot…(cut us some slack…we just love food!) But anyways, lets get to the good part…on to the pumpkin oatmeal cookies recipe!!
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Pumpkin Oatmeal Cookie Ingredients
- 2 1/2 cups old fashioned oats
- 2 1/3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup sweet cream unsalted butter (melted)
- 1/3 cup pumpkin puree
- 1 1/2 cups sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 2 large eggs
Cinnamon Icing Ingredients
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 4 Tablespoons water
- 1 1/2 teaspoons vanilla
Kitchen Tools Used
- Non-slip mixing bowls
- Cookie sheets
- Wire cooling rack
- Non-stick silicone baking mats
- Cookie scooper
- Saucepan
- Wire whisk
- Measuring cups and spoons
Pumpkin Pie Oatmeal Cookies Recipe
Preheat oven to 350°F and prepare two cookie sheets with parchment paper or non-stick silicone baking mats. Set aside.
How to Make Pumpkin Oatmeal Cookies
Stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl and set aside.
In a separate large mixing bow, add the butter, pumpkin puree, sugar, molasses, and vanilla. Whisk to combine.
Add eggs one by one, whisking as you go, until batter is smooth.
Slowly begin to add the oat mixture to your large mixing bowl, stirring until well combined. Your batter should be thick and easy to form into balls.
Using your cookie scoop, place pumpkin oatmeal cookie batter onto your prepared baking sheets.
Bake at 350 degrees for 10-12 minutes, rotating cookie sheets at the halfway mark. When the cookies are done they will start to turn a rich golden brown.
Remove from oven and allow too cool on the baking sheet for about five minutes, then transfer to a wire cooling rack.
Icing Directions
Whisk the powdered sugar, cinnamon, water and vanilla together in a small mixing bowl until you have a smooth glaze.
Take each pumpkin oatmeal cookie and place face-down in the bowl of glaze, so that the top is coated. Flip right-side-up and place on the cooling rack again so the glaze can set.
Repeat with each cookie. While frosting is still wet, sprinkle all of the cookies with cinnamon.
How to Store Your Pumpkin Oatmeal Cookies
Your iced pumpkin oatmeal cookies will last up to a week in an airtight container at room temperature.
You can also freeze them by individually wrapping each cookie and then placing the wrapped iced pumpkin cookies in a sealed freezer bag.
Related: If you’re looking for a healthy oatmeal cookie recipe, try this one from my friend Jennifer at Sugar Spice & Glitter!
More of our favorite pumpkin recipes:
- Chocolate Pumpkin Cake
- Pumpkin French Toast
- Pumpkin Pie Spice Muddy Buddies
- Gluten Free Starbucks Pumpkin Loaf
- Caramel Pumpkin Poke Cake
- Fluffy Pumpkin Cookies with Cream Cheese Icing
- Chocolate Pumpkin Spice Truffles
- Pumpkin Pie Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Mini Muffins
- Greek Yogurt Pumpkin Parfait
- Pumpkin Pie Cupcakes
- Churro Pumpkin Cheesecake Bars
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Pumpkin Oatmeal Cookies Recipe (Printable Copy)
If you love oatmeal cookies, then you've got to try our delicious pumpkin oatmeal cookies with cinnamon sugar icing! They're a fabulous fall treat!
- 2 1/2 cups rolled oats
- 2 1/3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup sweet cream unsalted butter melted
- 1/3 cup pumpkin puree
- 1 1/2 cups sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 2 eggs
- 2 cups powdered sugar
- 1 teaspoons cinnamon
- 4 Tablespoons water
- 1 1/2 teaspoons vanilla
Preheat oven to 350°F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
Stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium mixing bowl and set aside.
In a separate large mixing bow, whisk together the butter, pumpkin puree, sugar, molasses, and vanilla.
- Add eggs one by one, whisking as you go, until batter is smooth.
Slowly begin to add the oat mixture to your large mixing bowl, stirring until well combined.
Using your cookie scoop, place balls of pumpkin oatmeal cookie batter onto your prepared baking sheets.
Bake at 350 degrees for 10-12 minutes, rotating cookie sheets at the halfway mark. When the cookies are done they will start to turn a rich golden brown.
Remove from oven and allow too cool on the baking sheet for about five minutes, then transfer to a wire cooling rack.
Whisk the powdered sugar, cinnamon, water and vanilla together in a small mixing bowl until you have a smooth glaze.
Take each pumpkin oatmeal cookie and place face-down in the bowl of glaze, so that the top is coated. Flip right-side-up and place on the cooling rack again so the glaze can set.
Repeat with each cookie. Finish cookies with a sprinkle of cinnamon.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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