Cookies
Iced Pumpkin Oatmeal Cookies
October 15, 2025
Pumpkin season is here and these Iced Pumpkin Oatmeal Cookies are like a warm hug from Fall itself. They’re soft, […]
Pumpkin season is here and these Iced Pumpkin Oatmeal Cookies are like a warm hug from Fall itself. They’re soft, cozy and spiced just right with a sweet vanilla drizzle that takes them from “just another pumpkin cookie” to “can’t-stop-eating-these status”. Made with brown butter, pumpkin puree and hearty oats, these cookies are perfect for chilly nights, afternoon coffee breaks or any day that could use a little autumn nostalgia.
Why you’ll love these Iced Oatmeal Pumpkin Cookies
Pumpkin-packed and spiced to perfection, these Iced Oatmeal Pumpkin Cookies are the ultimate fall treat! Here’s why you’ll love these cookies:
Perfectly pumpkiny – the perfect balance of pure pumpkin, brown sugar and cozy Fall spices. Heaven in every bite!
Fall’s favorite cookie – soft, spiced and perfectly iced. These are the only pumpkin cookie you need!
Stay fresh for days – these cookies keep their soft-baked, chewy texture long after baking. If they last that long!
Made for sweater weather – pair these cookies with a warm latte, cup of tea or a hot toddy by the fire!
Ingredients
These aren’t your average pumpkin cookies – these gems got a Fall glow-up. Pure pumpkin, cozy Fall spices and a few pantry staples come together to make autumn’s coziest cookie. Here’s what you’ll need:
- Flour
- Butter
- Sugar
- Egg
- Pumpkin puree
- Old fashioned oats
- Cinnamon
- Pumpkin pie spice
- Baking soda
- Vanilla
- Salt
How to make iced pumpkin oatmeal cookies
Cookie lovers, break out your mixing bowls! You’ll start by whisking together all of the ingredients and then you’ll scoop and chill the dough. Once they’re are baked and cooled, you’ll dunk the cookies in a simple vanilla icing that makes these cookies downright irresistible. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Place the pumpkin puree on a plate lined with two layers of paper towels. Take another layer of paper towels and blot the pumpkin to remove the moisture. Continue blotting until the pumpkin is fairly dry. Set aside to continue drying while you brown the butter.
Step 2: Brown the butter in a medium saucepan over medium-low heat. Stir every minute or so until the butter is melted. Continue stirring as the butter begins to foam and crackle, being careful not to walk away from the pan. The butter will turn a toasty, amber brown color and golden bits will begin to form in the bottom of the pan. Once the butter has reached this stage (don’t go past “golden” brown, we don’t want the butter too dark), remove the pan from the stovetop and scrape all of the butter and brown bits into a large bowl. Set aside to cool for 20 minutes. For a step-by-step guide to brown butter, check out this post.
Step 3: Meanwhile, pulse the old fashioned oats in a food processor until they are a mixture of fine crumbs and larger bits. Set aside.
Step 4: Once the butter has cooled down, add the sugars, egg yolk and vanilla. Whisk to combine well.
Step 5: Scrape the dried pumpkin puree from the paper towels and whisk into the butter and sugar mixture.
Step 6: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Add the flour mixture and the oats to the pumpkin mixture. Use a large spatula or wooden spoon to combine. Do not over mix.
Step 7: Chill the dough for 15 to 20 minutes to firm up. Line a large baking sheet with parchment paper. Once the dough is ready, use a large cookie scoop to divide the dough into balls. Place on the parchment lined baking sheet. Cover and refrigerate for 3 hours or overnight.
Step 8: Once the dough is chilled, place the dough balls on a parchment lined cookie sheet 2 to 3 inches apart. Bake in a 350°F oven for 10 to 11 minutes. Remove from the oven and cool completely before adding the icing.
Step 9: For the icing, whisk together the powdered sugar, milk and vanilla. Add a sprinkle of nutmeg or pumpkin pie spice, if desired. The icing should be smooth but very thick. Once the cookies cool, dunk the top side of each cookie into the top layer of icing. You want to cover the top of each cookie with the icing and allow the excess to run off before flipping the cookie over and placing on a wire rack to set.
Tips for the best pumpkin cookies
I’m so in love with these cookies! They’re soft, spiced and perfectly iced. Follow the tips below for the best pumpkin cookies you’ve ever had.
Blot the pumpkin. Don’t skip this step. Too much moisture from the pumpkin will make the cookies thick and cake-like instead of soft and chewy.
Chill the dough. Chilling the dough makes a real difference. It boosts the flavor (think deeper and richer!), helps the cookies keep their shape and makes them extra soft and chewy.
Do not over bake. For best results, slightly under bake these pumpkin oatmeal cookies to keep them moist and chewy. Pull them from the oven when the edges are set but the centers still look soft. Remember, the cookies will continue to bake as they cool on the baking sheet.
How to store
These cookies are just too good to keep to yourself! A single batch makes plenty to share with friends and family but if you do have a few left over, store them tightly covered at room temperature. Thanks to the pumpkin puree, they’ll stay soft and fresh for 4 to 5 days after they are made.
These cookies also freeze beautifully so make sure to stash some away for a rainy day. Allow the icing to set completely and then place in a single layer in a large freezer bag. Freeze for up to 3 months, defrosting at room temperature when ready to serve.
Looking for more easy and delicious fall recipes?
Happy baking!
Iced Pumpkin Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Fall’s favorite cookie is here! These Iced Pumpkin Oatmeal Cookies are soft, cozy and spiced just right with a sweet vanilla glaze that makes them totally irresistible!
Ingredients
For Cookies
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (280 g) unsalted butter
- 2 cups (190 g) old fashioned oats
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 cup (200 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla
For Icing
- 2 cups (240 g) powdered sugar, sifted
- 3 tablespoons milk
- 1/4 teaspoon vanilla
- sprinkle of pumpkin pie spice or ground nutmeg, optional
Instructions
- Place the pumpkin puree on a plate lined with two layers of paper towels. Take another layer of paper towels and blot the pumpkin to remove the moisture. Continue blotting until the pumpkin is fairly dry, replacing the paper towels as needed. Set the pumpkin wrapped in paper towels aside while you brown the butter.
- Brown the butter in a medium saucepan over medium-low heat. Stir every minute or so until the butter is melted. Continue stirring as the butter begins to foam and crackle, being careful not to walk away from the pan. The butter will turn a toasty, amber brown color and golden bits will begin to form in the bottom of the pan. Once the butter has reached this stage (don’t go past “golden” brown, we don’t want the butter too dark), remove the pan from the stovetop and scrape all of the butter and brown bits into a large bowl. Set aside to cool for 20 minutes. For a step-by-step guide to brown butter, check out this post.
- Meanwhile, pulse the old fashioned oats in a food processor until they are a mixture of fine crumbs and larger bits. Set aside.
- Once the butter has cooled down, add the sugars, egg yolk and vanilla. Whisk to combine well.
- Scrape the dried pumpkin puree from the paper towels and whisk into the butter and sugar mixture.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Add the flour mixture and the pulsed oats to the pumpkin mixture. Use a large spatula or wooden spoon to combine. Do not over mix.
- Chill the dough for 15 to 20 minutes to firm up. Line a large baking sheet with parchment paper. Once the dough is ready, use a large cookie scoop to divide the dough into balls. I weigh each cookie dough ball to be 1.8 to 2.o ounces. This yields about 24 cookies. Place on the parchment lined baking sheet. Cover and refrigerate for 3 hours or overnight.
- Once the dough is chilled, place the dough balls on a parchment lined cookie sheet 2 to 3 inches apart. Bake in a 350°F oven for 10-11 minutes. Remove from the oven and cool completely before adding the icing.
- To make the icing, whisk together the powdered sugar, milk and vanilla. Add a sprinkle of nutmeg or pumpkin pie spice, if desired. The icing should be smooth but very thick. Once the cookies are completely cool to the touch, dunk the top side of each cookie into the top layer of icing. You want to cover the top of each cookie with the icing and allow the excess to run off before flipping the cookie over and placing on a wire rack. The icing will set in about 20 minutes.
Notes
**Prep time does not include chilling time.
Store cookies tightly covered at room temperature for up to 5 days.
May be frozen. Allow icing to firmly set and then lay cookies flat in large freezer bag. Stack cookies between layers of parchment paper to keep the icing neat. Defrost at room temperature before serving.
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