Iced Pumpkin Oatmeal Cookies Recipe

These Pumpkin Oatmeal Cookies are the perfect fall cookie, combining the warm flavors of pumpkin pie spice with the chewy texture of oatmeal cookies; all dipped in a vanilla glaze.

Course Dessert

Cuisine American

Keyword Pumpkin Oatmeal Cookies

Prep Time 15

Cook Time 11

Servings cookies

Calories 97kcal

Author Dana DeVolk

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.
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
In a large bowl cream together the butter, brown sugar, and granulated sugar for 2 minutes until combined.
¾ cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
Add the egg and vanilla, stir it in until combined.
1 large egg, ½ teaspoon vanilla extract
Add the pumpkin and stir until smooth.
1 cup pumpkin puree
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.
1 ½ cups powdered sugar, 2 tablespoons whole milk, ¼ teaspoon vanilla extract
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

Use Room Temperature Butter: This makes it easier to cream with the sugars and helps achieve the right texture.
Measure Flour Correctly: Use the spoon and level method to avoid adding too much flour, which can make the cookies dry.
Mix Wet Ingredients Thoroughly: Ensure the pumpkin puree, egg, and vanilla extract are well combined before adding dry ingredients.
Don’t Overmix: Mix until just combined to keep the cookies tender and avoid a tough texture.
Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and for easy cleanup.
Cool Completely Before Icing: Make sure the cookies are fully cooled before dipping them in icing to prevent it from melting off.

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