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 Time20 minutesmins
Cook Time15 minutesmins
Additional Time20 minutesmins
Total Time55 minutesmins
Course: Cookies
Cuisine: American
Servings: 30cookies
Calories: 100kcal
Ingredients
For the cookies
½cupbuttermelted
1cupbrown sugar
⅔cuppumpkin
1egg
1teaspoonvanilla
1½cupsflourmeasured correctly, spooned and leveled
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonsalt
¾cupquick cooking oatmeal
For the glaze
1cuppowdered sugar
2-3tablespoonsmilk 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.