Irresistible Iced Pumpkin Oatmeal Cookies Recipe

There’s something magical about biting into a warm, chewy iced pumpkin oatmeal cookie. The sweet aroma of cinnamon and nutmeg dances through the air, making your kitchen feel like a cozy autumn day. Imagine the crunch of oats mingling with the soft pumpkin base, all topped off with a creamy glaze that just screams comfort food. These iced pumpkin oatmeal cookies are not just treats; they’re little bites of joy that can brighten even the dullest days.

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I still remember the first time I made these cookies. My friends were over for a movie night, and I wanted to impress them with something special. As soon as they took their first bite, their eyes lit up like kids on Christmas morning. Little did I know that these cookies would become our go-to snack for every gathering thereafter! Perfect for fall celebrations or simply for a cozy night in, these cookies promise an explosion of flavor that will leave you craving more.

I once brought these cookies to a potluck, and let’s just say they vanished faster than my last slice of pizza at midnight!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rolled Oats: Old-fashioned oats add texture and chewiness, making each bite satisfying.

• Pumpkin Puree: Use canned or fresh puree; it gives moisture and that signature pumpkin flavor.

• All-Purpose Flour: This forms the base of your cookie dough; sift it for even mixing.

• Brown Sugar: Light brown sugar adds depth and caramel notes; it’s better than white sugar here.

• Cinnamon and Nutmeg: These warm spices elevate the cookie’s flavor profile; fresh ground is best if you have it.

• Baking Powder and Baking Soda: These leavening agents ensure your cookies rise beautifully without being dense.

• Eggs: They bind everything together while adding moisture; room temperature eggs work best.

• Butter: Use unsalted butter for better control over the saltiness of your dough.

• Vanilla Extract: A splash enhances all the flavors; don’t skip this important ingredient!

• Powdered Sugar (for icing): This gives your cookies that sweet finishing touch; mix it with milk for smooth icing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking from the moment you place those delightful cookies inside.

Mix Dry Ingredients: In a large bowl, whisk together rolled oats, flour, baking powder, baking soda, cinnamon, and nutmeg until well combined. The scent should already transport you straight to autumn.

Cream Butter and Sugars: In another bowl, cream softened butter with brown sugar until fluffy—about 3 minutes should do it. Add vanilla extract here for an extra aromatic kick.

Add Pumpkin and Eggs: Stir in pumpkin puree followed by eggs one at a time. Mix until everything is smoothly incorporated—your batter will look rich and inviting!

Combine Mixtures**: Gently fold your dry mixture into the wet until just combined. Avoid overmixing to keep your cookies tender and chewy.

Scoop and Bake**: Drop tablespoon-sized scoops onto parchment-lined baking sheets about two inches apart. Bake for 12-15 minutes or until edges are lightly golden.

The aroma wafting through your kitchen will be nearly impossible to resist!

Icing Time!: While your cookies cool on wire racks, prepare the icing by mixing powdered sugar with milk until smooth. Drizzle generously over cooled cookies—you want that beautiful glaze!

Now grab yourself a glass of milk—or maybe some spiced cider—and enjoy these delightful iced pumpkin oatmeal cookies while reminiscing about how you’ve mastered autumn baking!

You Must Know

• Iced Pumpkin Oatmeal Cookies are not just delicious; they offer a delightful crunch paired with a soft center
• The warm spices fill your kitchen with holiday cheer, making them perfect for gatherings or cozy nights in
• Enjoy them fresh or share with friends!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then cream the butter and sugar before adding eggs. This ensures an even texture and flavor in each cookie.

Add Your Touch

Feel free to swap out chocolate chips for dried cranberries or walnuts for added texture. You can also experiment with different frostings to suit your taste!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. For best results, reheat briefly in the microwave to refresh their softness.

Chef's Helpful Tips

• To achieve chewy cookies, don’t overbake them; they should look slightly underdone when you take them out
• Using rolled oats enhances texture and flavor beautifully while adding extra fiber!
• Chill the dough before baking for thicker cookies that won’t spread too much

I vividly remember the first time I made iced pumpkin oatmeal cookies for a family gathering; they disappeared faster than I could say “seconds!” Everyone raved about how moist and flavorful they were, solidifying my spot as the family baker.

FAQ

Can I use quick oats instead of rolled oats?

Yes, but rolled oats provide better texture and chewiness in Iced Pumpkin Oatmeal Cookies.

How long do these cookies stay fresh?

Iced Pumpkin Oatmeal Cookies can be stored for up to one week if kept properly.

Can I freeze these cookies?

Absolutely! They freeze well; just ensure they’re fully cooled before wrapping tightly.

Print

Delicious Iced Pumpkin Oatmeal Cookies

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• Author: homerecipeseasy
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Experience the comforting taste of fall with these Iced Pumpkin Oatmeal Cookies. Soft and chewy, each cookie is infused with warm spices and topped with a creamy glaze, making them the perfect treat for any occasion. Whether you’re hosting a gathering or indulging in a cozy night at home, these cookies promise a delightful explosion of flavor that will leave everyone wanting more.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup pumpkin puree (canned or fresh)
• 1/2 cup brown sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg (room temperature)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1 cup powdered sugar (for icing)
• 2–3 tbsp milk (for icing)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together rolled oats, flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, cream softened butter with brown sugar until fluffy. Add vanilla extract.
4. Mix in pumpkin puree followed by the egg until smooth.
5. Gently fold the dry mixture into the wet mixture until just combined.
6. Drop tablespoon-sized scoops onto parchment-lined baking sheets about two inches apart.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Prepare icing by mixing powdered sugar with milk until smooth; drizzle over cooled cookies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 10g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: For added texture, substitute chocolate chips or nuts. To ensure chewy cookies, avoid overbaking; they should look slightly underdone when removed from the oven. Store in an airtight container at room temperature for up to one week.