Iced Pumpkin Oatmeal Cookies

This recipe is tailor-made for anyone seeking the warmth and coziness of fall in a bite. If you’re a pumpkin spice enthusiast or just looking to add a touch of autumn to your baking repertoire, these Iced Pumpkin Oatmeal Cookies are for you. They’re also a delightful addition to your holiday cookie tray, bringing smiles to friends and family alike.

Recipe FAQ

Q: Can I use quick oats instead of old-fashioned oats?
A: While old-fashioned oats provide a heartier texture, you can use quick oats if that’s what you have on hand. Keep in mind that the texture may be slightly different.

Q: How should I store these cookies?
A: Store the cookies in an airtight container at room temperature. If stacking, place parchment paper between layers to prevent sticking.

Q: Can I freeze the cookies?
A: Yes, these cookies freeze well. Ensure they are fully cooled, and then freeze in a single layer before transferring to an airtight container.

Kitchen Equipment You’ll Need

  • Large and medium-sized mixing bowls
  • Whisk
  • Wooden spoon or silicone spatula
  • Cookie sheets
  • Parchment paper
  • Wire rack

Ingredients You’ll Need

For the Cookies:

  • 2 ½ cups old-fashioned oats
  • 2 ⅓ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • ¾ cup (1.5 sticks) unsalted butter, melted
  • ⅓ cup pumpkin puree
  • 1 ½ cups granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Icing:

  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons water
  • 1 ½ teaspoons vanilla extract


  1. Preheat and Prepare: Preheat your oven to 350°F and line two large cookie sheets with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aromatic mixture aside.
  3. Whisk Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, sugar, molasses, and vanilla extract. Add the eggs and whisk until the mixture becomes smooth and luscious.
  4. Combine and Fold: Gently fold in the dry oat mixture using a wooden spoon or silicone spatula, stirring until the ingredients are thoroughly combined.
  5. Scoop and Bake: Drop heaping, rounded tablespoons of dough onto the prepared cookie sheets. Use a medium-sized cookie scoop for precision. Bake for 10-12 minutes, rotating halfway through, until the cookies are delightfully browned.
  6. Cool and Frost: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool for an additional 5 minutes. Meanwhile, whisk together the powdered sugar, cinnamon, water, and vanilla extract until smooth. Generously frost each cookie and allow the glaze to harden completely before storing.
  7. Store and Enjoy: Keep your Iced Pumpkin Oatmeal Cookies in an airtight container for up to a week, savoring the taste of fall with every delicious bite.

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