Iced Pumpkin Oatmeal Cookies

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Thick and soft Iced Pumpkin Oatmeal Cookies with a vanilla icing are an awesome way to welcome fall. The oatmeal helps add a bit of nutty chewiness to these pumpkin cookies.

Iced Pumpkin Oatmeal Cookies

Iced Pumpkin Cookies

As cliche as it sounds, I am a pumpkin spice latte in the fall kind of person. I can’t help it, it is just so cozy and delicious to sip on a cool fall morning.

It is only fitting that this time of year everything turns to pumpkin, including oatmeal cookies. As an ingredient pumpkin puree adds a moistness to baked goods that turns them cake-like, especially cookies.

By using oatmeal it creates chewier iced pumpkin oatmeal cookies, firming up what pumpkin can sometimes oversoften. The melted butter in this recipe lends to the texture as well. They won’t be as crunchy as a typical oatmeal cookie but also not pumpkin cake-like.

Iced Pumpkin Oatmeal Cookies

This recipe works best if you have a cookie scoop. Since the dough is sticky, just drop them by tablespoons onto the baking 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 this one.

For me, pumpkin desserts beg for icing. Given it is a savory squash the sweetness of just a little icing or sweet glaze is often needed. The powdered sugar icing is easy to drizzle on or even dip your cookie tops into frost when cooled.

Iced Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

  1. 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, stir until well combined. Stir in the oatmeal.
  2. Drop by teaspoonfuls onto a parchment lined baking sheet. (When baking cookies parchment paper is a lifesaver!) Bake at 350°F for 12-15 minutes or until set. Cool on the baking sheet for a minute or two before transferring to a wire rack and cool completely.
  3. When cooled, make the glaze by whisking the powdered sugar with enough milk until smooth. Dip the top of each completely cooled cookie in the glaze. Or spread it on with a spoon.
  4. These store well on the counter in a tightly covered container for 2-3 days.
Iced Pumpkin Oatmeal Cookies

Pumpkin in cookie form is such a fall treat. These recipes have become family favorites Pumpkin Toffee Cookies, Cream Cheese Frosted Pumpkin Cookies, and Pumpkin Whoopie Pies.

I have been wanting to try these Pumpkin Cookies with Brown Sugar Frosting.

Iced Pumpkin Oatmeal Cookies

Iced Pumpkin Oatmeal Cookies

Iced Pumpkin Oatmeal Cookies

Thick and soft Iced Pumpkin Oatmeal Cookies with a vanilla icing. The oatmeal helps add a bit of nutty chewiness to these pumpkin cookies.
Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 20 mins
Total Time: 55 mins
Course: Cookies
Cuisine: American
Servings: 30 cookies

Ingredients 

For the cookies

  • ½ cup butter melted
  • 1 cup brown sugar
  • cup pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • cups flour measured correctly, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup quick cooking oatmeal

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream

Instructions

  • 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, stir until well combined. Stir in the oatmeal.
  • Drop by teaspoonfuls onto a parchment lined baking sheet. Bake at 350°F for 12-15 minutes or until set. Cool on the baking sheet for a minute or two before transferring to a wire rack and cool completely.
  • When cooled, make the glaze by whisking the powdered sugar with enough milk until smooth. Dip the top of each completely cooled cookie in the glaze. Or spread it on with a spoon.
  • These store well on the counter in a tightly covered container for 2-3 days.

Notes

When baking if you notice your cookies spreading too much in the oven, try refrigerating the dough for 30 minutes and then continue baking. 

Nutrition

Serving: 1g · Calories: 100kcal · Carbohydrates: 16g · Protein: 1g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Cholesterol: 16mg · Sodium: 107mg · Sugar: 10g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 9/18/19 – recipe notes and photos updated 6/10/22}

Iced Pumpkin Oatmeal Cookies

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  1. Billy says

    These are absolutely amazing and loaded with pumpkin flavor. We just made them but you can bet I plan on making them all October long!

  2. Valerie says

    I love a freshly baked, soft, chewy cookie. These look and sound great, and I bet the kitchen smelled fantastic while making them too.

  3. Paige says

    I LOVE a good pumpkin cookie, and these are going on my list of cookies to make this season. They look really pretty too!

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