Description
Indulge in the comforting flavors of fall with these Iced Pumpkin Oatmeal Cookies. These delightful treats blend soft, chewy oatmeal cookies with a creamy cinnamon icing, creating a perfect dessert for any occasion. Whether you’re hosting a seasonal gathering or enjoying a cozy night in, these cookies offer a warm and inviting taste that captures the essence of autumn. They are simple to make and yield a generous batch, allowing you to share with family and friends—or keep them all to yourself! With their irresistible flavor and versatility, these cookies are bound to become a favorite autumn staple.
Ingredients
Scale
- 2 ½ cups old-fashioned oats
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- ¾ cup unsalted butter (melted)
- ⅓ cup pumpkin puree
- 1 ½ cups granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons water
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper.
- In one bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, mix melted butter, pumpkin puree, sugar, molasses, vanilla extract, and eggs until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Scoop rounded tablespoons of dough onto prepared cookie sheets.
- Bake for 10-12 minutes until lightly browned; let them cool before icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg