Once the days starting cooling off in the Autumn, it is the perfect time for baking. Suddenly, the thoughts of baked goodies fill almost everyone’s head, especially as it gets closer to Halloween, Thanksgiving, and Christmas. Cakes, pies, cookies – people serve them at parties, bring them to work, and give them as gifts. And these Iced Pumpkin Oatmeal Cookies are sure to become a new seasonal favorite!
Homemade Iced Pumpkin Oatmeal Cookies
There’s already something so rustic and Autumnal about oatmeal cookies anyway. And they simply become even more so when you add in a bit of pumpkin puree, molasses, and spices like cinnamon and nutmeg. These cookies bake up dense and moist, and so grainy that you’d swear you were eating something healthy.
But wait – before the perceived health-value of these cookies makes them seem less “snack-worthy.” These moist, amazing cookies are also topped with a cinnamon and powdered sugar glaze that transforms them from “tasty” into “decadent.” Trust me – if you like pumpkin, you’ll want to give these a try!
Ingredients for homemade Iced Pumpkin Oatmeal Cookies
Makes 2 dozen large cookies
Cookie Ingredients:
- 2 1/2 C old fashioned oats
- 2 1/3 C flour
- 1 TBSP baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 3/4 C sweet cream unsalted butter (melted)
- 1/3 C pumpkin puree
- 1 1/2 C sugar
- 1 TBSP molasses
- 1 tsp vanilla
- 2 large eggs
Cinnamon Icing Ingredients:
- 2 C powdered sugar
- 1 tsp cinnamon
- 4 TBSP water
- 1 1/2 tsp vanilla
Equipment you need to make the cookies:
How to Make Iced Pumpkin Oatmeal Cookies
Pre-Steps:
Preheat oven to 350 degrees.
Line the cookie sheets with parchment paper.
Set aside.
Cookie Directions:
Add the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a medium bowl.
Whisk to blend all ingredients.
Set aside.
Add the butter, pumpkin puree, sugar, molasses, and vanilla in a large bowl. Whisk to combine.
Continue whisking while adding the eggs until all of the ingredients are smooth.
Slowly begin to add in the oat mixture. Stirring until completely combined.
Using the cookie/ ice cream scoop, drop the dough onto the prepared cookie sheets.
Bake at 350 degrees for 10-12 minutes.
Rotate the cookie sheet after 5-6 minutes.
When the cookies are done they will be brown.
Allow the cookie to cool on the cookie sheets for about 5 min.
Transfer the cookies to a wire rack to cool for an additional 5 min.
Icing Directions:
Whisk the powdered sugar, cinnamon, water and vanilla together into a small bowl until smooth.
Frost each cookie by turning the cookie upside down and gently dipping it into the icing.
Remove the cookie and place it on a wire baking rack for the glaze to harden completely.
Serve.
Note: Store the remaining cookies in an airtight container for up to a week.
Iced Pumpkin Oatmeal Cookies
Equipment
- 2 large cookie sheets
- Parchment Paper
- Medium size bowl
- Whisk
- Large Bowl
- Medium size cookie scoop
Ingredients
- 2 ½ C old fashioned oats
- 2 ⅓ C flour
- 1 TBSP baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- ¾ C sweet cream unsalted butter melted
- ⅓ C pumpkin puree
- 1 ½ C sugar
- 1 TBSP molasses
- 1 tsp vanilla
- 2 large eggs
- 2 C powdered sugar
- 1 tsp cinnamon
- 4 TBSP water
- 1 ½ tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Line the cookie sheets with parchment paper. Set aside.
- Add the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a medium bowl. Whisk to blend all ingredients. Set aside.
- Add the butter, pumpkin puree, sugar, molasses, and vanilla in a large bowl. Whisk to combine.
- Continue whisking while adding the eggs until all of the ingredients are smooth.
- Slowly begin to add in the oat mixture. Stirring until completely combined.
- Using the cookie/ ice cream scoop, drop the dough onto the prepared cookie sheets.
- Bake at 350 degrees for 10-12 minutes. Rotate the cookie sheet after 5-6 minutes. When the cookies are done they will be brown.
- Allow the cookie to cool on the cookie sheets for about 5 min.
- Transfer the cookies to a wire rack to cool for an additional 5 min.
- Whisk the powdered sugar, cinnamon, water and vanilla together into a small bowl until smooth.
- Frost each cookie. Set aside for the glaze to harden completely.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.