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

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

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:

Pumpkin Oatmeal Cookies Recipe (Printable Copy)

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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

Cook Time12

Cool Time10

Total Time32

Course: Dessert

Cuisine: American

Keyword: cookies, oatmeal cookies, pumpkin, pumpkin pie, pumpkin spice

Servings: 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