Description
Delight in classic fall flavors with these Pumpkin Iced Oatmeal Cookies. Soft, chewy oatmeal cookies infused with warm pumpkin pie spices and pumpkin butter, topped with a sweet vanilla glaze for the perfect seasonal treat. Easy to make and perfect for sharing during the cooler months.
Ingredients
For the Cookies
- 1½ cups quick-cooking oats
- 2 cups all-purpose flour (spooned and leveled)
- 1½ tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 1/3 cup pumpkin butter
- 1 large egg (room temperature)
- 1 Tbsp. vanilla extract
For the Glaze
- 1½ cups powdered sugar
- 2-3 Tbsp. whole milk
- 1 Tbsp. light corn syrup
- 1/2 tsp. vanilla extract
- Pinch of salt
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the quick oats, all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and kosher salt. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter, light brown sugar, and granulated sugar until smooth and well combined. Add the pumpkin butter, large egg, and vanilla extract and whisk until fully incorporated.
- Make the cookie dough: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula just until combined, avoiding overmixing to keep the cookies tender.
- Chill the dough: Cover the cookie dough and refrigerate for 20-30 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Scoop and shape: Scoop approximately 2 tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten the tops with your fingers to encourage even spreading and achieve the classic oatmeal cookie shape.
- Bake: Bake for 10-12 minutes, or until the edges are set but centers remain slightly soft. Avoid overbaking to keep cookies chewy. If necessary, press cookies gently with a round cookie cutter or glass to maintain perfect round shapes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons whole milk, light corn syrup, vanilla extract, and a pinch of salt until smooth. Add additional milk 1 teaspoon at a time until the glaze is thick but dip-able.
- Ice the cookies: Once cookies are completely cool, lightly dip the tops into the glaze allowing some texture to show for a classic iced oatmeal cookie look. Place cookies back on the wire rack and allow glaze to set before serving.
Notes
- Do not overmix the dough to ensure tender cookies.
- Chilling the dough helps control spreading and improves texture.
- Underbake slightly to keep cookies soft and chewy.
- Use a cookie cutter or glass to reshape cookies if needed immediately after baking.
- Glaze consistency should be thick enough to dip but not runny; adjust milk accordingly.
- Allow cookies to cool completely before glazing to prevent melting the icing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
