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Iced Pumpkin Oatmeal Cookies

Iced pumpkin oatmeal cookies combine pumpkin puree, rolled oats, and cinnamon in soft cookies baked until the edges are set and the centers look just dry. A simple powdered sugar icing is drizzled over the cooled cookies and left to set.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.25 cup granulated sugar
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.5 cup rolled oats old-fashioned
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp baking powder
  • 0.25 tsp fine salt
For the icing
  • 1 cup powdered sugar
  • 1.5 tbsp milk

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the pumpkin puree, egg yolk, and vanilla until smooth.
  4. Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt in a medium bowl.
  5. Stir the dry ingredients into the pumpkin mixture just until no dry streaks remain.
  6. Cover and refrigerate the dough for 30 minutes.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12–14 minutes, switching the sheets’ positions halfway through, until the edges are set and the centers look just dry.
  9. Cool the cookies on the baking sheets for 5 minutes.
  10. Transfer the cookies to a wire rack and cool completely.
Make the icing
  1. Whisk the powdered sugar and milk in a small bowl until smooth.
  2. Drizzle the icing over the cooled cookies and let it set before serving.

Notes

For cookies that hold their shape, chill the dough for the full 30 minutes. Store in an airtight container in the refrigerator for up to 5 days; freeze uniced cookies for up to 2 months. For a dairy-free variation, use plant-based butter and non-dairy milk.