Iced Pumpkin Oatmeal Cookies take the classic iced oatmeal cookies to a whole other level of amazing. These cookies are chewy yet soft and are topped with an incredible cinnamon vanilla icing!
My husband said they have the perfect texture and just the right amount of icing. I love the way the icing tastes with this cookie- its literally pure perfection!
These pumpkin oatmeal cookies are densely packed with chewy oats that everyone goes crazy over- they are wonderful for bake sales, cookies trays, Thanksgiving or fall baking- even Christmas cookie trays!
I have so many amazing and viral cookie recipes here on the blog- please be sure to check them all out! I have a lot more coming very soon, especially because baking season is here! These are sure to become a family favorite cookie recipe you will come back to time and time again!
You know the packaged oatmeal cookies you can buy at the store? You wont want those anymore, these are fresh from your oven, homemade and without all the sketchy preservatives! 🙂
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Iced Pumpkin Oatmeal Cookies
- 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
- 2 C powdered sugar
- 1 tsp cinnamon
- 4 TBSP water
- 1 1/2 tsp vanilla
- 2 large cookie sheets
- Parchment paper
- Medium size bowl
- Large bowl
- Medium size cookie scoop
Makes: 24 large cookies
Cinnamon Icing Ingredients;
Needed baking tools
- Preheat oven to 350F
- 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.
Store the remaining cookies in an airtight container for up to a week.