Pumpkin Iced Oatmeal Cookies
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If you love a classic iced oatmeal cookie, you’re going to want to make this fall version! These Pumpkin Iced Oatmeal Cookies have that same soft, chewy texture and sweet glaze you know and love, but with all the cozy fall vibes.
And the best part? There’s no mixer required! They’re super easy to mix together by hand, so you can have a batch of warm, homemade cookies in the oven in just a matter of minutes.
These Pumpkin Iced Oatmeal Cookies are perfect for fall baking, sharing with friends and family, or keeping a container on the counter for when that afternoon sweet tooth hits. Basically, all the cozy cookie goodness with very little fuss!
And if you love oatmeal cookies, be sure to also try my Iced Oatmeal Cookies, Iced Gingerbread Oatmeal Cookies, Strawberry Iced Oatmeal Cookies, Chewy Oatmeal Chocolate Chip Cookies, or my Peanut Butter Oatmeal Cookies.
Table Talk with Tawnie
There are no shortage of pumpkin cookies around here and these ones are the perfect nostalgic cookie but with a Fall spin. Perfectly chewy, delish with a morning cup of coffee, and full of all the cozy spices you’re craving. I love how easy these ones are to make and had so much fun making this recipe for you!
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon-and-level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
- Quick oats: This recipe calls for quick oats (1-minute oats), which give these cookies that classic chewy oatmeal texture while helping them bake up soft and tender. Quick oats are finer than old-fashioned oats, so they blend seamlessly into the dough and bake more evenly, perfect for tasting that cozy gingerbread flavor in every bite.
- Pumpkin butter: Store-bought (I love this one from Amazon!) or homemade pumpkin butter both work great in these cookies!
- Unsalted butter: Melted and cooled for ~10 minutes. I just melt the butter in a large microwave-safe bowl, then let it cool so it’s no longer steaming. It’s important to let the butter cool so it doesn’t cook the egg!
- Light corn syrup: Helps create a smooth, glossy icing that’s easy to dip the cookies into. It also helps the icing set and harden properly, so the cookies can be stacked without sticking together. Don’t worry, light corn syrup is not the same as high fructose corn syrup!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine the dry ingredients
Whisk together the dry ingredients.
Mix the wet ingredients
In a separate bowl, whisk together the butter and sugars. Add the rest of the wet ingredients and mix again.
Combine the wet and dry ingredients. Then chill the cookie dough for 20-30 minutes.
Scoop and bake
Scoop the dough and arrange on the prepared baking sheets. Gently flatten the tops of the dough balls with your fingers and bake for 10-12 minutes.
Glaze and enjoy!
Whisk together the icing ingredients. Once the cookies are cool, lightly dip the tops into the glaze, letting some of the texture show through. Return to the wire rack and let the glaze set before serving. Then enjoy!!
Expert Tips
- Properly measure the flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You can also use a kitchen scale for accurate measurements.
- Don’t over-mix: Make sure you’re only mixing until the ingredients are just incorporated. Over-mixing causes more gluten to develop, which results in cookies that are tough and dry instead of soft and tender.
- Let cookie dough chill: Allow the dough to chill in the fridge for 20-30 minutes. The dough will thicken as the flour hydrates and the flavors continue to develop.
- Do not over bake: Over-baking will result in dry, crunchy oatmeal cookies, and these should be more on the soft and chewy side! Bake just until the edges are set and centers still look slightly soft.
- Let the icing harden: The icing on these cookies will harden after 1-2 hours. After dipping the cookies in the icing, let them sit on parchment paper or cookie racks, and wait to stack them until the icing has hardened.
Fall Series
Back by popular demand is my Fall series for 2026! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Storage / Freezing
- Storage: Store baked cookies in an airtight container on the counter for up to 5 days.
- Freezing: You can freeze the cookies before or after adding the icing. Either way, make sure the cookie has completely cooled (and icing hardened) before wrapping tightly in plastic wrap and putting in a freezer-safe container.
FAQ
Yes, you can use rolled oats in these cookies (just note they will have a slightly denser texture). If using rolled oats (like in my Strawberry Iced Oatmeal Cookies), I recommend pulsing the oats about 10 times in the food processor to help get the right consistency. You want them to be chopped smaller, but not pulsed completely to a powder; the mixture should still have texture.
Do I have to add the light corn syrup to the icing?
Light corn syrup helps create a smooth, glossy icing that’s easy to dip the cookies into. It also helps the icing set and harden properly, so the cookies can be stacked without sticking together. Don’t worry, light corn syrup is not the same as high fructose corn syrup!
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Ingredients
- 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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the quick oats, flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.1½ cups quick-cooking oats, 2 cups all-purpose flour, 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
- Mix the wet ingredients: In a large mixing bowl, whisk together the slightly cooled melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the pumpkin butter, egg, and vanilla and whisk again until fully incorporated.1 cup unsalted butter, 1 cup light brown sugar, 1/3 cup granulated sugar, 1/3 cup pumpkin butter, 1 large egg, 1 Tbsp. vanilla extract
- Make the cookie dough: Add the dry ingredients to the wet ingredients and fold together with a rubber spatula just until combined. Avoid overmixing.
- Chill: Cover the cookie dough and refrigerate for 20-30 minutes Start Timer. Meanwhile, preheat the oven to 350°F and line a few baking sheets with parchment paper or silicone baking mats.
- Scoop and shape: Scoop the dough into approximately 2 Tbsp. portions and arrange on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops of the dough balls with your fingers. This helps the cookies spread into that classic iced oatmeal cookie shape.
- Bake: Bake for 10-12 minutes (always underbake) Start Timer, or until the edges are set but the centers still look slightly soft. Avoid overbaking. If needed, after removing the cookies from the oven, use a large round cookie cutter or glass to gently "scoot" each cookie into a perfectly round shape if any lost their perfect circular cookie shapes. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Start Timer
- Make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, corn syrup, vanilla, and a pinch of salt until smooth. Add additional milk, a little at a time, until you have a thick but dip-able glaze.1½ cups powdered sugar, 2-3 Tbsp. whole milk, 1 Tbsp. light corn syrup, 1/2 tsp. vanilla extract, Pinch of salt
- Ice the cookies: Once the cookies are completely cool, lightly dip the tops into the glaze, allowing some of the cookie's textured surface to peek through for that classic iced oatmeal cookie look. Place back on the wire rack and allow the glaze to set before serving.
Notes
- Let cookie dough chill: Allow the dough to chill for 20-30 minutes in the fridge. This allows the flour to hydrate and the flavors to really come together.
- Perfectly round cookies: Use any round object slightly larger than the cookies, like a large round cookie cutter, biscuit cutter, or even the open top of a wide glass or mug. Place the ring around the warm cookie and gently swirl or “scoot” the cookie in small circles. The edges will nudge into a perfect round shape. Be sure to do this while the cookies are still hot and pliable, usually within the first 30 seconds of coming out of the oven.
- Let cookies cool before adding glaze: Make sure to let the cookies cool completely before drizzling with the glaze! If they’re still warm, the pumpkin spice glaze will melt right off.
- Storage: Store baked cookies in an airtight container on the counter for up to 5 days.
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Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
