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Thick and soft iced pumpkin cookies are an awesome way to welcome fall. The oatmeal in these cookies helps add a bit of nutty chewiness to these pumpkin cookies.
Iced Pumpkin Cookies
As cliché 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 these oatmeal cookies. As an ingredient, pumpkin puree adds a moistness to baked goods that keeps them moist and soft, almost cake-like, especially when added to cookies. However, adding a bit of oatmeal transforms the cookies in a fun new way.
Pumpkin Oatmeal Cookies
When you balance that pumpkin puree with a scoop of oatmeal, the result is a chewier pumpkin cookie. The melted butter in this recipe lends to the texture as well. They wind up somewhere in between traditional crunchy oatmeal cookies and the classic pumpkin cookies that are cake-like.
This recipe works best if you have a cookie scoop. Since the dough is sticky, just drop it 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 scoop.
Pumpkin desserts often beg for icing. Given that pumpkin is a savory squash, the sweetness of a little icing or sweet glaze balances that nicely. The powdered sugar icing for these cookies is easy to drizzle over the top or dip the cookies into after they’re cooled.
Iced Pumpkin Cookie Recipe
This is a fairly straightforward cookie recipes. You’ll mix the wet and dry ingredients separately and then combine them before adding the oatmeal.
Scoop the cookie dough onto a parchment lined baking sheet. Bake the cookies and then transfer them to a wire rack to cool completely before frosting.
Dip the top of each completely cooled cookie in the glaze. Or drizzle it over them and spread it with a spoon. The iced pumpkin cookies will keep well on the counter in an airtight container for a few days. (If they happen to last that long!)
Pumpkin Cookie Recipes
Pumpkin in cookie form is a quintessential fall treat. Soft, moist Pumpkin Toffee Cookies with a brown butter glaze (who could resist that glaze!?) are a fabulous autumn cookie.
These old-fashioned Pumpkin Cookies with Cream Cheese Frosting are big and soft, just like your favorite bakery-style pumpkin cookies. This is a classic fall cookie recipe that everyone loves.
Thick, soft pumpkin cookies filled with tangy cream cheese frosting add up to this easy recipe for Pumpkin Whoopie Pies. And these thick, chewy Chocolate Sandwich Cookies with Pumpkin Spice Buttercream are a snacking favorite for fall.
Classic Soft Glazed Pumpkin Cookies were our favorite pumpkin cookies growing up, and they still get compliments everywhere I share them. And if you happen to serve your cookies with a scoop of Caramel Pumpkin Crunch Ice Cream, there are sure to be grins around the table.
Iced Pumpkin Oatmeal Cookies
Ingredients
For the cookies
- ½ cup butter melted
- 1 cup brown sugar
- ⅔ cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 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 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/18/19 – recipe notes and photos updated 10/7/25}
Looks yummy!
I hope you love the cookies as much as we do, Sandy!
So you just make a 3/4 cup bowl of oats and water and put that in the mix?
Melissa – Do not make the oatmeal. You will use the dry loose oatmeal. I hope that helps, let me know if you have any other questions.
I’m confused when you say oatmeal? Am i making the oatmeal or using the oats?
Katrina – Oatmeal is an ingredient in the cookies.
I LOVE a good pumpkin cookie, and these are going on my list of cookies to make this season. They look really pretty too!
I love a freshly baked, soft, chewy cookie. These look and sound great, and I bet the kitchen smelled fantastic while making them too.
Absolutely amazing!
I’m thrilled the cookies are a win for you!
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!
These cookies are full of flavor and just what the doctor ordered for these early Fall feeling days.