Description
Delightful Fall Desserts: Iced Pumpkin Oatmeal Cookies are soft, chewy cookies packed with pumpkin and warm spices, finished with a sweet glaze. They capture the essence of autumn and are perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together softened butter and brown sugar until fluffy.
- Blend in pumpkin puree until smooth.
- Gradually combine dry ingredients with wet mixture without overmixing.
- Scoop tablespoon-sized dollops onto prepared sheets, spacing them two inches apart.
- Bake for 12-15 minutes until edges are lightly browned; centers should remain soft.
- Cool cookies on racks while whisking powdered sugar and milk together for icing.
- Drizzle icing over cooled cookies before serving.
Notes
- Use room-temperature ingredients for better mixing.
- Avoid over-baking; cookies should be soft when removed from the oven.
- For extra flavor, chill the dough before baking.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For longer storage, wrap cookies individually and freeze.
- Customize by adding chocolate chips, nuts, or dried fruit.
- For gluten-free, use certified gluten-free oats.
- For vegan, use plant-based butter and egg replacements.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg