Iced Pumpkin Oatmeal Cookies
Iced Pumpkin Oatmeal Cookies are so easy to make and taste so good. These soft, chewy cookies are iced with a delicious cinnamon icing that really brings out the flavors.
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
Store the remaining cookies in an airtight container for up to a week. Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories: 205kcal
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