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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 Time20 minutes
Cook Time15 minutes
Additional Time20 minutes
Total Time55 minutes
Course: Cookies
Cuisine: American
Servings: 30 cookies
Calories: 100kcal

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