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Iced Pumpkin Oatmeal Cookies

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.