Iced Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are the ultimate fall cookie! Soft and chewy, with a sweet cinnamon glaze, they’re sure to be your new favorite!

stack of iced pumpkin oatmeal cookies

Pumpkin Oatmeal Cookies with Cinnamon Icing

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!

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 aftertaste that some “pumpkin spice” stuff does!

Bursting with real pumpkin flavor and topped with a sweet cinnamon glaze, these fall oatmeal cookies are pure comfort in every bite.

Related: Try our easy Pumpkin Cake Mix Cookie recipe too! Only 2 ingredients! You might also like the holiday version too…check out our Christmas Oatmeal Cookies too!

pumpkin oatmeal cookies on wire rack, one with bite taken.

Ingredients

Don’t be intimidated by the seemingly long ingredient list, as most of these are simple baking ingredients and pantry staples that you might already have at home.

  • 2 1/2 cups old fashioned oats
  • 2 1/3 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3/4 cup unsalted butter (melted)
  • 1/3 cup pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs

Cinnamon Icing Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 4 Tablespoons water
  • 1 1/2 teaspoons vanilla

Kitchen Tools Used

Affiliate links provided for your convenience in re-creating this pumpkin oatmeal cookie recipe; read disclosure policy here.

pumpkin flavored oatmeal cookies with icing, stacked.

Instructions

To Prep: 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:

  1. Stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl and set aside. In a separate bowl, 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.
  2. Slowly begin to fold the dry ingredients into your bowl of wet ingredients, stirring until well combined. Your batter should be thick and easy to form into balls.
  3. Portion out balls of dough onto your prepared cookie sheet. If you have a medium cookie scoop, this makes it easy to portion out the dough. If rolling into balls by hand, you’ll want to use about 1 1/2 Tablespoons of dough per cookie dough ball. Gently press them down in the middle, just a tad. You don’t need to flatten them.
  4. 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  golden brown.

4 step photo collage showing how to make pumpkin oatmeal cookies.

Remove from oven and allow too cool on the baking sheet for about five minutes, then transfer to a wire rack to finish cooling while you make the frosting.

Icing Directions:

  1. Whisk the powdered sugar, cinnamon, water and vanilla together in a small mixing bowl until you have a smooth glaze.
  2. 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.
  3. Repeat with each cookie. While frosting is still wet, sprinkle all of the cookies with cinnamon.

4 step photo collage showing how to make iced pumpkin oatmeal cookies.

Video Demo:

Prep Tips

  • Pumpkin – If your pumpkin puree seems like it has extra liquid in the can, I recommend draining and blotting the excess moisture with a paper towel. This will help prevent the cookies from being soggy. If your pumpkin puree looks thick already, you may not need to do this step.
  • Flavor Variations – If you like, you can use 3 teaspoons pumpkin pie spice in place of the cinnamon and nutmeg. Pumpkin pie spice is a blend of cinnamon, ground nutmeg, ground cloves, allspice, and ground ginger. This will add a little depth of flavor and extra “oomph” to the cookies.
  • Try adding mix-ins! Butterscotch chips or  white chocolate chips would be delicious! If you like nuts, you could add chopped pecans or walnuts.
  • Storage – Your iced pumpkin oatmeal cookies will last up to a week in an airtight container at room temperature. Because they are made with pumpkin, they may be a little more moist than regular oatmeal cookies. You can also keep them in the fridge to prevent molding if you live in a particularly hot or humid climate.
  • Freezing – Freeze oatmeal cookies by by individually wrapping each cookie and then placing inside a gallon size freezer bag. They’ll last for up to 2 months in the freezer.

pumpkin oatmeal cookie close up on wire rack.

More Pumpkin Recipes To Try:

Pumpkin Oatmeal Cookies Recipe (Printable Copy)

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Print Recipe
5 from 53 votes

Iced Pumpkin Oatmeal Cookies

These Pumpkin Oatmeal Cookies are the ultimate fall cookie! Soft and chewy, with a sweet cinnamon glaze, they’re sure to be your new favorite!
Prep Time10 minutes
Cook Time12 minutes
Cool Time10 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal cookies, pumpkin, pumpkin pie, pumpkin spice
Servings: 24 cookies
Calories: 226kcal
Author: Stacey aka the Soccer Mom
Cost: $8

Equipment

  • 2 Mixing bowls
  • Baking sheet
  • Wire Rack
  • Silicone baking mat or parchment paper

Ingredients

Cinnamon Icing Ingredients

Instructions

How to Make Pumpkin Oatmeal Cookies

  • 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 a medium 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.

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. Finish cookies with a sprinkle of cinnamon.

Video

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 226kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 151mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

 

Pin Our Iced Pumpkin Cookies on Pinterest:

Iced Pumpkin Oatmeal Cookies Pinterest image.

More of our Favorite Cookie Recipes:

cinnamon roll cookie on wire rack

Cinnamon Roll Cookies

These Texas Sheet Cake Cookies are a fun twist on a classic Texas recipe - a chocolate lover's dream come true!

Texas Sheet Cake Cookies

Soft peanut butter cookies filled with luscious peanut butter cream — these Homemade Nutter Butter cookies might just be better than the "real" thing!

Homemade Nutter Butters

 

Stacey aka the Soccer Mom
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36 Comments

  1. Good recipe but badly explained. You say to use a cookie scoop, not everyone has one. Explain making the dough into balls, what size they should be, and let us know to flatten them. This could be a great recipe if you explain it properly.

    1. Thanks for the feedback! I always appreciate suggestions to make recipes easy for everyone to understand. This one was originally published a few years ago and was on my update list for this year, so I went ahead and did that today.

    1. Hi Melissa, you could try honey, maple syrup, or dark corn syrup. I haven’t personally tried this, so I can’t say how much difference a substitution would make in the flavor. If you do try one of these, let me know how it goes!

    1. Hi Kate, I haven’t tried baking with an egg substitute, but my suggestion would be to look for an egg substitute that’s designed for baking at the grocery store. There are also quite a few blog posts that pop up when you search for ideas on Google, but I haven’t tried them so I can’t recommend which works best. If you do try a substitute and it works well, let me know! I’d love to update the post to help others!

  2. Very pleased with the fall treat cookie! Delicious! I did have to pat them down a bit but they are cakey and full of flavor! Definitely a keeper in my recipe book!

  3. I made them for a party and they were a HUGE hit! Best oatmeal cookies I have ever made, everyone thought they had ginger in them!

  4. Fabulous cookies, they turned out exactly like the picture and taste fantastic, a little taste of fall in every bite. Thank you for the recipe

  5. I want to make these and share with friends but one of my friends is gluten free! I’m wondering if I could substitute the flour for a gluten free flour?

  6. These look delicious, but I cannot imagine putting one tablespoon of baking power in with that small amount of flour and it not tasting bitter. Is that possibly a mistake? Seems more realistic to have one tsp. Can you confirm?

  7. Love this recipe, easy to follow, came out better than expected big hit at our thanksgiving for a after dinner treat. Added some butterscotch chips to half the recipe and nice compliment to the cookie. With and without the chips it was excellent. I love oatmeal cookies.

  8. Hi. For some reason the print feature isn’t working on this recipe. I’ve tried from both my phone and laptop. Is that something you can fix? Thanks!

    1. Hi Trisha, I’ve tested on my computer and multiple browsers and the print button is functioning as it should. It’s possible that your computer or network has a pop-up blocker or ad-blocker settings that won’t allow it to open in a new window.

  9. Gluten free baker and I had great success using Cup4cup brand flour in this recipe. Loved by adults and children alike!

5 from 53 votes (49 ratings without comment)

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