These Iced Pumpkin Oatmeal Cookies are soft, chewy, and full of warm pumpkin spice flavors! Topped with a creamy icing, they make a perfect treat for fall.
When I bake these, my kitchen smells like a cozy autumn day. I love having them with a hot drink—it just makes everything feel right! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a breeze to use, but you can also make your own by roasting and pureeing fresh pumpkins. Just be sure it’s pure pumpkin without fillers. If you’re looking for a twist, try substituting with sweet potato puree!
Butter: While unsalted butter brings in a rich flavor, you can swap it with coconut oil or a dairy-free butter for a vegan option. Just note that it could slightly change the texture.
Oats: Old-fashioned rolled oats give these cookies great texture, but if you have quick oats on hand, they’ll work too. Steel-cut oats are too coarse, so avoid those!
Flour: All-purpose flour is standard here, but you can substitute with whole wheat flour for a nuttier flavor and added nutrition. For gluten-free cookies, use a gluten-free all-purpose blend.
Spices: The combination of cinnamon, ginger, nutmeg, and optional cloves gives a wonderful flavor. Feel free to adjust the spices according to your taste preferences, or even use pumpkin spice blend!
How Do I Ensure My Cookies Turn Out Soft and Chewy?
The key to soft, chewy cookies is in the baking process! Follow these tips for the best results:
- **Do Not Overmix**: Once you combine wet and dry ingredients, stir just until mixed. Overmixing can make cookies tough.
- **Don’t Overbake**: Keep an eye on the cookies. They should be set but soft in the center. They will continue to cook on the baking sheet as they cool.
- **Cool Completely**: Let your cookies cool on a wire rack. This helps maintain their soft texture.
- **Icing**: Apply icing after the cookies are cooled to prevent it from melting. A good drizzle makes them extra special!
With these tips and insights, you’ll be able to bake delicious and comforting Iced Pumpkin Oatmeal Cookies!
How to Make Iced Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 1 cup (240g) canned pumpkin puree
- 2 teaspoons vanilla extract
- 3 cups (360g) old-fashioned rolled oats
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the Icing:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk (or as needed)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare, followed by 12-15 minutes for baking, plus an additional cooling time of about 10 minutes. In total, you can expect to spend about 45-50 minutes to have these lovely cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper to prevent cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes of mixing.
3. Add Wet Ingredients:
Next, beat in the eggs one at a time. After that, add the canned pumpkin puree and vanilla extract, mixing until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and optional cloves) until nicely blended.
5. Mix It All Together:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Remember, avoid overmixing to keep those cookies soft!
6. Scoop and Bake:
Using a spoon or cookie scoop, drop the thick dough onto your prepared baking sheets. Make sure to space the cookie dough balls about 2 inches apart to give them room to spread. Bake in the oven for 12-15 minutes or until they’re set and golden around the edges. They should remain soft in the center.
7. Cool Down:
Once baked, let the cookies sit on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up a bit.
8. Prepare the Icing:
In a small bowl, whisk together the powdered sugar with the vanilla extract and just enough milk to achieve a smooth but thick consistency for drizzling.
9. Drizzle the Icing:
Once the cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Allow the icing to set for a bit before enjoying!
Now you’re all set to relish these amazing iced pumpkin oatmeal cookies. They are perfect for sharing, or you can keep them all to yourself—no judgment here! Enjoy! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it for this recipe. Just make sure it’s strained and not too watery, as the consistency should be similar to canned pumpkin puree.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week.
Can I Freeze These Cookies?
Yes! Once baked and cooled, you can freeze the cookies in a single layer on a baking sheet. After they’re frozen, transfer them to a freezer bag or container. Enjoy within 2-3 months for the best quality!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or mashed banana per egg. You can also use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes until it thickens.