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.

Ingredients

Scale

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)

Instructions

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