These Easy Iced Pumpkin Oatmeal Cookies are soft, chewy, and full of cozy pumpkin flavor. Topped with a sweet icing, they’re perfect for any fall treat!
Nothing says autumn like pumpkin cookies, right? I love how quick they are to whip up! Enjoy them with a cup of coffee—seriously, your kitchen will smell amazing! 😊
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! If you can’t find canned pumpkin, you can use homemade pumpkin puree from roasted pumpkin. Just make sure it’s well-drained so your cookies aren’t too wet!
Flour: All-purpose flour works best, but you can also substitute with whole wheat flour for a heartier cookie. Just know that it might change the texture a bit.
Oats: Old-fashioned rolled oats give a nice chewiness. Quick oats can be used but may make the cookies a bit softer. I recommend sticking with rolled oats for the best result!
Raisins or Chocolate Chips: These are optional, but if you’re not a fan of either, try nuts or dried cranberries for added texture and flavor. You could also leave them out altogether!
How Do I Ensure My Cookies Stay Soft and Chewy?
The secret to soft, chewy cookies lies in the baking time. Overbaking is what turns soft cookies into hard rocks! Here’s how to nail it:
- Set a timer for 12 minutes to start and check for doneness.
- Look for slightly golden edges while the center should still look soft. They will continue to cook on the baking sheet after you take them out.
- Let them cool on the baking sheet for 5 minutes before moving to a rack. This helps keep them soft!
With these tips and ingredients, you’ll have delicious and satisfying iced pumpkin oatmeal cookies perfect for any occasion! Enjoy baking!
How to Make Easy Iced Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 cups old-fashioned rolled oats
- 1 cup raisins or chocolate chips (optional)
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need to bake the cookies for 12-15 minutes. Don’t forget to let them cool for a little while before icing them, so give it an hour altogether to relax before they’re ready to be enjoyed!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Sugars and Butter:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer (or a whisk and some elbow grease!) to cream them together until the mixture is light and fluffy. This should take about 3-5 minutes.
3. Add Pumpkin and Egg:
Next, beat in the pumpkin puree, the egg, and the vanilla extract. Mix well until it’s all combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Then, gradually add this dry mixture to the pumpkin mixture. Stir just until everything is combined. Don’t overmix!
5. Stir in the Oats:
Now it’s time to fold in the rolled oats and any optional add-ins like raisins or chocolate chips. Mix until distributed evenly throughout the dough.
6. Bake the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie, as they will spread slightly while baking. Now, pop them into the oven!
7. Check for Doneness:
Bake for about 12-15 minutes. They’re ready when the edges are set and lightly golden, but the centers should still look soft. They will firm up as they cool!
8. Cool the Cookies:
Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. After this, transfer them to a wire rack to cool completely.
9. Make the Icing:
While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. If it’s too thick, add a bit more milk until you reach the desired icing consistency.
10. Ice the Cookies:
Once your cookies are fully cool, drizzle or spread the icing over the tops. Let the icing set for a bit before serving (if you can wait that long!).
11. Enjoy!
Now it’s time to dig in! These soft, flavorful iced pumpkin oatmeal cookies are perfect for sharing—or keeping all to yourself! Enjoy every bite!
FAQ for Easy Iced Pumpkin Oatmeal Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin, making sure to drain any excess moisture. This helps ensure your cookies don’t turn out too wet. Use about the same amount—1 cup of fresh pumpkin puree should work perfectly!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for a week or freeze them for up to 3 months. Just make sure to thaw them at room temperature before enjoying!
Can I Substitute the Oats for Another Ingredient?
If you’re looking for a gluten-free option, you can substitute the rolled oats with gluten-free oats. If you want to lessen the oats, you can reduce them to 2 cups and add a bit more flour to maintain the right cookie consistency.
What If I Don’t Have All the Spices on Hand?
No worries! If you’re missing one or two spices like nutmeg or cloves, just adjust the recipe to use what you have. Cinnamon is the primary flavor, so as long as you include that, your cookies will still taste great!
