When it comes to Fall treats you can’t go wrong with these Iced Pumpkin Oatmeal Cookies! Tasty, soft and full of flavor a favorite cookie among the family.
Pumpkin, have you noticed we love all the pumpkin recipes. Well I have loved pumpkin forever, it is one of my favorite things to bake with.
I’ll take cake, cookies, bars, you name it and I will not turn it down. But these Pumpkin Oatmeal Cookies are one of my favorites ever.
I love original Oatmeal Cookies, but adding pumpkin to them pushes them over the top. Oh and the glaze, they absolutely need and deserve the glaze.
These cookies are a real favorite among the whole family, thank goodness our kids love pumpkin desserts just as much as I do! So these Pumpkin Oatmeal Cookies do not last long.
If you are planning on baking with pumpkin this Fall, I highly encourage you to make these! You will add them to your favorites list.
Some of our other favorite pumpkin recipes we have on our site include: Pumpkin Air Fryer Cake, Pumpkin Rice Krispie Treats and Pumpkin Hand Pies.
WHY THIS RECIPE WORKS:
- The glaze is optional for this recipe but it is absolutely a wonderful addition.
- This makes a large batch of cookies, you can cut in half or double or even make larger cookies as well.
- You can control the pumpkin flavor by adding more or less pumpkin spice.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Old fashioned rolled oats
Pumpkin pie spice
Baking soda
Cornstarch
Baking powder
Salt
Unsalted butter
Dark brown sugar
Granulated sugar
Egg
Vanilla extract
Pumpkin puree
Powdered sugar
Milk
HOW TO MAKE PUMPKIN OATMEAL COOKIES, STEP BY STEP:
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl stir together the flour, oats, pumpkin spice, baking soda, cornstarch, baking powder, and salt, set aside.
- In a large bowl cream together the butter, brown sugar, and granulated sugar for 2 minutes until combined.
- Add the egg and vanilla, stir it in until combined.
- Add the pumpkin and stir until smooth.
- Lastly, add the dry ingredients to the wet and mix until just combined and no dry patches remain.
- Using a 1.5 tablespoon cookie scoop, scoop dough about 2 inches apart onto the prepared sheet trays.
- Bake for 9-11 minutes until no longer glossy on top and they are puffed up. Let cool for 10 minutes on the sheet tray.
- Transfer to a wire rack to cool completely.
- Once cooled, make the icing by whisking together the powdered sugar, milk, and vanilla in a shallow bowl until smooth.
- Dip the tops of the cookies in the icing and place them back on the wire rack. Let sit for 15 minutes so the icing can set.
CAN I ADD ANYTHING TO THESE COOKIES?
Absolutely! If you want some more texture or flavor to your Pumpkin Oatmeal Cookies some things that you can add are mini chocolate chips or chopped nuts.
We have added both and absolutely love it with and without, so if you prefer some extra flavor on top of the pumpkin and icing you can absolutely do that.
CAN I MAKE THESE LARGER?
You can, we like making these smaller but larger is good as well, use a larger cookie scoop and i would slightly press down when baking.
These do not spread much while baking so if you are making larger ones I would press down to the size you’d like your cookies to be.
HOW TO STORE:
Store leftover cookies in an airtight container or a ziptop bag at room temperature for up to 1 week. You can also store them in the refrigerator but it will not extend the life.
These can also be frozen, let cool and glaze set. Place these in an airtight freezer container separated by parchment paper and these will keep for up to 3 months.
Let defrost in the refrigerator, then remove to countertop to come to room temperature before consuming.
TIPS AND TRICKS:
- This makes a large batch, you can cut them in half, double them or even make them larger, see my tips above.
- These can be frozen, again see tips above on how to do this.
- If you want some extra flavor you can add chopped nuts or mini chocolate chips to the cookies.
- You can control your pumpkin flavor by adding more or less pumpkin spice.
- These do not spread much while baking, if you want them flatter then press them down gently.
- Make sure you use pumpkin puree and not pumpkin pie filling.
If you are looking for a fun and flavorful pumpkin treat then you have to make my Iced Pumpkin Oatmeal Cookies!
If you like this recipe you might also like:
If you’ve tried these ICED PUMPKIN OATMEAL COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Iced Pumpkin Oatmeal Cookies
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup pumpkin puree
For the icing:
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl stir together the flour, oats, pumpkin spice, baking soda, cornstarch, baking powder, and salt, set aside.
- In a large bowl cream together the butter, brown sugar, and granulated sugar for 2 minutes until combined.
- Add the egg and vanilla, stir it in until combined.
- Add the pumpkin and stir until smooth.
- Lastly, add the dry ingredients to the wet and mix until just combined and no dry patches remain.
- Using a 1.5 tablespoon cookie scoop, scoop dough about 2 inches apart onto the prepared sheet trays.
- Bake for 9-11 minutes until no longer glossy on top and they are puffed up. Let cool for 10 minutes on the sheet tray.
- Transfer to a wire rack to cool completely.
- Once cooled, make the icing by whisking together the powdered sugar, milk, and vanilla in a shallow bowl until smooth.
- Dip the tops of the cookies in the icing and place them back on the wire rack. Let sit for 15 minutes so the icing can set.
Notes
- This makes a large batch, you can cut them in half, double them or even make them larger, see my tips above.
- These can be frozen, again see tips above on how to do this.
- If you want some extra flavor you can add chopped nuts or mini chocolate chips to the cookies.
- You can control your pumpkin flavor by adding more or less pumpkin spice.
- These do not spread much while baking, if you want them flatter then press them down gently.
- Make sure you use pumpkin puree and not pumpkin pie filling.
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