Pumpkin Iced Oatmeal Cookies

These Pumpkin Iced Oatmeal Cookies are a cozy fall twist on everyone’s favorite classic iced oatmeal cookie! Made with pumpkin butter and warm pumpkin spice, they’re soft, chewy, and finished with a simple sweet glaze for the perfect seasonal treat.

Course Dessert

Cuisine American

Keyword pumpkin iced oatmeal cookies

Prep Time 20

Cook Time 10

Chill Time 30

Total Time 1

Servings cookies

Calories 240kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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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.
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.

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