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Iced Pumpkin Oatmeal Cookies

Thick and Soft Pumpkin Oatmeal Cookies with a vanilla icing. The oatmeal helps add a bit of characteristic chewiness to these pumpkin cookies.
Prep Time20 mins
Cook Time15 mins
Additional Time20 mins
Total Time55 mins
Course: Cookies
Cuisine: American
Servings: 30 cookies
Calories: 100kcal


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.


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!


Serving: 1g | Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Sugar: 10g