Thick and Soft Pumpkin Oatmeal Cookies with a vanilla icing. The oatmeal helps add a bit of characteristic chewiness to these pumpkin cookies.
This year I added oatmeal and a thick powdered sugar icing to make Iced Pumpkin Oatmeal Cookies. The oatmeal adds a bit of chewiness that is hard to get in pumpkin cookies. Pumpkin puree tends to turn anything it touches into soft cake.
(it’s magical that way, my pumpkin bars and pumpkin cake are the softest, moistest you will ever have) So just know going into it, that these cookies will not have the chewiness of traditional oatmeal cookies.
How to make iced pumpkin oatmeal cookies
The nice thing about this cookie recipe is is doesn’t need to chill so you can have cookies in as little as 30 minutes, depending how fast you can stir up a batch of dough.
I use melted butter in this recipe to help keep them a bit chewier. We don’t need the extra air that creaming the butter and sugar usually incorporate into cookie dough.
To the melted butter, we will stir in sugar, pumpkin puree, egg and vanilla. Then your basic dry ingredients: Flour, baking soda, cinnamon salt and last of all, oatmeal.
This recipe works best if you have a cookie scoop. Since the dough is sticky, you won’t roll it into ball, just drop them by tablespoons onto the cookie sheet. I use a 1 1/2 tablespoon cookie scoop and it made quick work of the dough. If you don’t have one, I recommend getting one.
Once the cookies are baked and cooled. Make a simple glaze of powdered sugar and milk (Or cream). I used cream because we were out of milk at the moment and the glaze turned out so thick and smooth.
I ended up dipping the tops of my cookies in the glaze because it was fastest and I thought they turned out pretty that way, but you could also drizzle it on with a spoon or spread it with a knife.
Are you a pumpkin cookie person? What flavor of pumpkin cookie should I make next?
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!
Iced Pumpkin Oatmeal Cookies
For the cookies
- 1/2 cup butter melted
- 1 cup brown sugar
- 2/3 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup flour measured correctly, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup quick cooking oatmeal
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- Preheat oven to 350° F. In a large bowl, stir together the melted butter and brown sugar. Beat in pumpkin, egg and vanilla. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet and stir until well combined. Gently stir in the oatmeal.
- Drop by teaspoonfuls onto a parchment lined cookie sheet. Bake at 350° for 12-15 minutes or until set. Let cool on the cookie sheet for a minute or two before removing to a wire rack to cool completely. If the cookies spread to much in the oven, try chilling the dough for 20-30 minutes.
- When cooled, make the glaze by whisking the powdered sugar with enough milk until smooth. Dip the top of each cookie in the glaze. Or gently spread it on with a spoon.
- These store well on the counter in a tightly covered container for 2-3 days, otherwise, they freeze well for up to several weeks.
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