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!
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!
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
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- Large mixing bowl and medium bowl
- Cookie sheets
- Wire cooling rack
- Non-stick silicone baking mats
- Cookie scooper
- Wire whisk
- Measuring cups and spoons
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:
- 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.
- 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.
- 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.
- 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.
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:
- 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.
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.
More Pumpkin Recipes To Try:
- 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
- Pumpkin Cheesecake Cookies
Pumpkin Oatmeal Cookies Recipe (Printable Copy)
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Iced Pumpkin Oatmeal Cookies
Equipment
- 2 Mixing bowls
- Baking sheet
- Wire Rack
- Silicone baking mat or parchment paper
Ingredients
- 2 1/2 cups rolled oats
- 2 1/3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground 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 eggs
Cinnamon Icing Ingredients
- 2 cups powdered sugar
- 1 teaspoons cinnamon
- 4 Tablespoons water
- 1 1/2 teaspoons vanilla extract
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
Nutrition
Pin Our Iced Pumpkin Cookies on Pinterest:
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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.
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.
There are three different size cookie scoops. Did you use the small, medium, or large?
Medium – I also noted in the recipe post that it’s about a Tablespoon and a half of batter if measuring by hand. Hope this helps!
Can you use self rising flour instead of having to add baking soda and baking powder?
Hi Katrina, I haven’t tried this personally so I can’t attest to whether it works just the same or not.
Did you use old fashioned or quick oats?
Old Fashioned
What can I use instead of molasses?
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!
How many cookies will this recipe make
Depending on how big or small you make them, it should make about 2 dozen.
This recipe looks amazing and can’t wait to try it! Do you think it would work as a bar cookie?
I haven’t tried it that way, but I bet it could! It might affect the cooking time though.
Could I skip the eggs? Or is there a substitute? My son is allergic but these sound so good!!!
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!
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!
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!
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