Iced Pumpkin Oatmeal Cookies

The first time I baked Iced Pumpkin Oatmeal Cookies, I was swept away by the warm scents of nutmeg and cinnamon wafting through my kitchen. It was a crisp autumn afternoon, and I could feel the chill in the air, beckoning for something sweet and comforting. As the leaves began to change colors and pumpkin patches became the centerpiece of my local farms, it felt only right to dive into this seasonal delight. There’s something incredibly nostalgic about using pumpkin in desserts; it reminds me of cozy family gatherings and the joy of homemade treats. These cookies, with their soft texture and delightful icing, quickly became a family favorite. Whether enjoyed with a warm cup of tea or as a post-dinner treat, they never fail to bring smiles. I hope you find the same joy in making and sharing these Iced Pumpkin Oatmeal Cookies as I have!

What You Need for Iced Pumpkin Oatmeal Cookies

The ingredients for these cookies play a pivotal role in achieving that perfect balance of flavors and textures. Each component is carefully chosen to complement the others, resulting in a delightful treat. The star of the show is, of course, the pure pumpkin puree, which offers natural sweetness and moisture. The combination of all-purpose flour and old-fashioned oats provides that hearty texture we love, while the spices evoke the warmth of fall.

• 2 cups all-purpose flour: The base of our cookie, providing structure.
• 1 ¼ cups old-fashioned whole-rolled oats: Adds texture and a wholesome feel.
• 2 to 3 teaspoons pumpkin pie spice: The heart of the flavor profile.
• 1 teaspoon cinnamon: A warm spice that complements pumpkin perfectly.
• ½ to 1 teaspoon ground ginger: For an extra kick!
• 1 teaspoon baking soda: Helps the cookies rise.
• 1 teaspoon cornstarch: Ensures a soft texture.
• ½ teaspoon baking powder: Works alongside the baking soda for perfect lift.
• ½ teaspoon fine sea salt: Enhances all the flavors.
• ¼ to ½ teaspoon ground cloves: Adds depth and warmth.
• ¾ cup unsalted butter, softened: Provides richness and moisture.
• 1 cup brown sugar, packed: The molasses adds flavor and moisture.
• ½ cup granulated sugar: Sweetens the cookies.
• 1 large egg: Binds the ingredients together.
• 1 teaspoon vanilla extract: Adds a lovely aroma and flavor.
• 1 cup pure pumpkin puree: The key ingredient for that pumpkin flavor.
• 1 ½ cups powdered sugar: For the icing.
• 2 tablespoons milk: Helps achieve the right consistency for the icing.
• ¼ teaspoon vanilla extract: For the icing flavor.

Step by Step Guide for Iced Pumpkin Oatmeal Cookies

Making Iced Pumpkin Oatmeal Cookies is a fun and rewarding experience! Let’s dive into the steps of whipping up these delightful treats. Follow along, and you’ll have a batch of cookies ready to impress everyone.

1. Preheat your oven to 375°F. While it heats up, line your baking sheets with Silpats or parchment paper. This ensures easy removal of the cookies later on.
2. In a medium bowl, whisk together the flour, oats, pumpkin pie spice, optional cinnamon, optional ginger, baking soda, cornstarch, baking powder, salt, and optional cloves. Mix until well combined and set aside. This step is crucial as it ensures even distribution of the dry ingredients.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl if using a handheld mixer, add the softened butter, brown sugar, and granulated sugar. Cream them together on medium speed for about two minutes until it becomes fluffy and light. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
4. Add the egg and vanilla, then mix for another moment until fully combined. The mixture should appear smooth and creamy.
5. Now, gently fold in the pure pumpkin puree into the mixture. Blend just until combined; you want to maintain that lovely color and moisture from the pumpkin.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop mixing as soon as you see no dry patches. Overmixing can lead to tougher cookies, so be gentle here.
7. Using a 1.5 tablespoon cookie scoop, portion out the dough and place them about two inches apart on the prepared baking sheets. This allows room for spreading while baking.
8. Bake in the preheated oven for about 9 to 11 minutes, or until the tops are no longer glossy and the cookies look puffed and set. If possible, bake one sheet at a time on the middle rack and rotate halfway through for even baking.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step prevents them from breaking apart.
10. While the cookies cool, make the icing. In a medium bowl, combine the powdered sugar, milk, and vanilla. Whisk until smooth. If your icing is too thick, add a bit more milk; if it’s too runny, a little more powdered sugar will do the trick.
11. Once the cookies are completely cooled, dip the tops into the icing and place them back on the wire rack. Allow them to set for about 15 minutes so the icing can harden.
12. If you’re storing the cookies, make sure they are kept in an airtight container. They can be stored at room temperature for a few days, or in the fridge for up to one week. However, remember that refrigerated cookies may dry out quicker.

Variations to Try

If you’re feeling adventurous, there are plenty of variations you can explore with Iced Pumpkin Oatmeal Cookies. Each adjustment can create a unique twist on this beloved classic.

• Add Nuts: Incorporate chopped walnuts or pecans into the dough for a delightful crunch.
• Chocolate Chips: Mix in some chocolate chips for a rich contrast to the warm spices.
• Swap the Icing: Instead of a traditional icing, try a cream cheese frosting for a tangy flavor that pairs beautifully with pumpkin.
• Spice Variations: Experiment with different spices like cardamom or allspice for a unique flavor profile.
• Gluten-Free Option: Substitute gluten-free flour for the all-purpose flour for a gluten-free version of these delicious cookies.
• Change the Sweetener: Use honey or maple syrup instead of sugar for a different sweetness experience.
• Different Pumpkin Forms: Try using roasted pumpkin instead of canned for a deeper flavor.

What to Pair With Iced Pumpkin Oatmeal Cookies

When it comes to enjoying your freshly baked Iced Pumpkin Oatmeal Cookies, the pairing options are delightfully endless. Here are some suggestions to elevate your cookie experience:

• Hot Beverages: Pair these cookies with a warm cup of chai tea or a classic pumpkin spice latte to enhance that cozy feel of autumn.
• Ice Cream: Serve alongside a scoop of vanilla ice cream or cinnamon ice cream for a delightful contrast in temperatures.
• Seasonal Fruit: Fresh slices of apple or pear add a refreshing crunch that complements the soft cookies.
• Cheese Platter: A selection of mild cheeses, like brie or cream cheese, can create a savory-sweet combo.
• Nut Mix: A bowl of spiced nuts can be a great crunchy accompaniment, enhancing the textures of your snack table.
• Ideal Occasions: These cookies are perfect for Halloween parties, Thanksgiving gatherings, or even cozy nights in. They bring a festive spirit wherever they’re served!

FAQ

Conclusion

The Iced Pumpkin Oatmeal Cookies are truly a delightful combination of flavors and textures that encapsulate the essence of fall. With the warm spices and creamy icing, they make for the perfect treat to share with family and friends during the cozy season. I encourage you to try making these cookies yourself; they’re sure to become a regular in your baking repertoire!

Iced Pumpkin Oatmeal Cookies

The ultimate comfort food! These Iced Pumpkin Oatmeal Cookies are soft, flavorful, and topped with a delicious icing. Perfect for satisfying your sweet tooth this fall, these cookies will become a favorite for gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 48 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 ¼ cups old-fashioned whole-rolled oats do not use instant, quick-cook, steel cut, or Irish
• 2 to 3 teaspoons pumpkin pie spice to taste
• 1 teaspoon cinnamon optional
• ½ to 1 teaspoon ground ginger optional
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ to ½ teaspoon ground cloves optional
• ¾ cup unsalted butter softened
• 1 cup brown sugar packed
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pure pumpkin puree
• 1 ½ cups powdered sugar
• 2 tablespoons milk
• ¼ teaspoon vanilla extract

Equipment

• Baking Sheets
• Medium Bowls
• Stand Mixer Fitted with a Paddle Attachment
• cookie scoop
• Wire Rack

Method

 

1. Preheat oven to 375F. Line baking sheets withSilpatsor parchment paper; set aside.
2. To a medium bowl, add the the flour, oats, pumpkin spice, optional cinnamon, optional ginger, baking soda, cornstarch, baking powder, salt, optional cloves, and stir to combine; set aside.
3. To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with handheld electric mixer, cream (verb meaning to beat, not the noun cream) together the butter, brown sugar, and granulated sugar for about 2 minutes and until combined; stop to scrape down the sides of the bowl.
4. Add the egg, vanilla, and beat momentarily until combined.
5. Add the pumpkin and beat momentarily until combined.
6. Add the dry ingredients to the wet, and mix until just combined, without dry patches; don’t overmix or the cookies will be tougher.
7. Using a1.5 tablespoon cookie scoop, scoop dough mounds and place them about 2 inches apart on the prepared baking sheets.
8. Bake for about 9 to 11 minutes, until no longer glossy on top and they are puffed and set.
9. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
10. After the cookies have cooled completely, make the icing. Do not ice the cookies before they are fully cooled (about 30 minutes, depending on the temp of your kitchen) because the icing will melt and you’ll have a mess.
11. To a medium bowl, add the confectioners’ sugar (sift it if it’s particularly lumpy), milk, vanilla, and whisk to combine and until smooth.
12. Dip the tops of the cookies in the icing and place them back on the wire rack. Allow cookies to set for about 15 minutes so the icing can set.
13. I don’t mind storing iced, glazed, or frosted baked goods airtight at room temp for a few days if said icing contains milk or butter as the sugar acts as a preservative. However, store them how you are most comfortable including the fridge for up to 1 week. Note that cookies stored in the fridge will tend to dry out quicker. Unglazed cookies can be frozen for up to 3 months.

Notes

• Yield: You can yield 48 smaller-sized cookies from this recipe. Although if you like bigger cookies, make your dough balls a bit bigger or double the size of them, and you’ll yield 24-36 cookies.
• Bake Time: Bake longer, as necessary, until they’re done. Probably just a few minutes more.
• Flavor Adjustment: Because I love boldly flavored and aggressively spiced pumpkin baked goods, I added 2 teaspoons of pumpkin pie spice, plus additional cinnamon, ginger, and cloves. I realize pumpkin pie spice has those individual spices in it, but the three I added separately are my three favorites. If you don’t want to be bothered, just add extra pumpkin pie spice. I would go with a total of 3 teaspoons if you want additional flavor, but it’s up to you.
• Brown Sugar: I used dark brown sugar in the pumpkin cookies because it has more molasses than light brown sugar, and I love the flavor of molasses paired with pumpkin. I think it gives a deeper, richer flavor to the cookies. However if you tend to keep light brown sugar on hand, it will be fine.
• Icing Tips: For the icing, I recommend whole milk, but either 2% or half-and-half will work. Don’t use skim or 1% if you can avoid it because the icing will be runnier and not set up quite as nicely.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.