These yummy pumpkin oatmeal cookies are packed with warm flavors and chewy oats. Topped with a sweet cinnamon sugar icing, they’re truly a treat for your taste buds!
Getting the icing just right is half the fun—don’t be surprised if you end up sneaking bites of both the cookies and the icing. 🤭 They make the perfect cozy snack!
I love how easy they are to whip up! You mix the ingredients, scoop them onto a baking sheet, and in no time, you have cookie happiness. Perfect with a cup of tea or coffee!
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin is the easiest option, but you can use homemade purée. Just roast pumpkin, blend it, and strain excess water. It’s a fun way to enjoy fall flavors!
Butter: Unsalted butter allows you to control the salt. If you need a dairy-free option, coconut oil or vegan butter works well. Just let it melt, then cool slightly before mixing.
Granulated Sugar: Regular sugar adds sweetness, but you can use coconut sugar or brown sugar for a slightly different flavor. Brown sugar will give a richer taste!
Old-Fashioned Rolled Oats: These add great texture. Quick oats can be used, but the cookies may be a bit softer. You can also try gluten-free oats if needed.
How Do I Get the Icing Just Right?
The icing is the cherry on top of these cookies! Here’s how to make it smooth and delicious:
- Start with powdered sugar. It’s crucial because it dissolves easily and gives that lovely sweetness.
- Add melted butter for creaminess. Make sure it’s not too hot, or it will change the consistency!
- Mix in milk a bit at a time until you reach the desired thickness. Remember, it should be pourable but still thick enough to coat nicely.
When drizzling over warm cookies, the icing will spread slightly, creating a pretty finish. Enjoy the sweet, cinnamon aroma while you drizzle!
How to Make Pumpkin Oatmeal Cookies with Cinnamon Sugar Icing
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Cinnamon Sugar Icing:
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 12-15 minutes to bake. After baking, let the cookies cool for about 5 minutes before adding the icing. Overall, you’ll have delicious cookies ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This should only take a couple of minutes!
3. Add Pumpkin and Egg:
Now, add in the canned pumpkin puree, egg, and vanilla extract. Mix everything together until well combined, and it looks nice and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This helps distribute the ingredients evenly throughout the batter.
5. Combine Wet and Dry:
Slowly add the dry mixture into the wet ingredients, stirring gently until just combined. You don’t want to overmix—just blend until you don’t see any more flour.
6. Add the Oats:
It’s time to stir in the rolled oats. Make sure they’re evenly distributed throughout the cookie batter—you want that chewy texture in every bite!
7. Scoop the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheets. Leave about 2 inches between each scoop to allow for spreading while baking.
8. Bake the Cookies:
Pop your baking sheets into the preheated oven and bake for 12-15 minutes. Keep an eye on them! They’re ready when the edges are lightly golden and a toothpick inserted into the center comes out clean.
9. Make the Cinnamon Sugar Icing:
While the cookies are baking, you can whip up the icing! In a bowl, combine the powdered sugar, melted butter, ground cinnamon, and milk. Whisk until it’s smooth and pourable. You can add more milk a little at a time if it’s too thick.
10. Cool the Cookies:
Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Drizzle the Icing:
While the cookies are still warm, drizzle or spread the cinnamon sugar icing over the top of each cookie. This adds a delicious sweetness!
12. Enjoy:
Let the icing set for a bit before serving. Now, grab a cookie (or two) and enjoy the cozy flavors of pumpkin and cinnamon!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast a pumpkin until tender, blend it into a smooth purée, and make sure to drain any excess water. This will give your cookies a fresh flavor!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, you can freeze them for up to 3 months. Just remember to thaw in the fridge before enjoying!
Can I Substitute the Oats?
If you need a gluten-free option, you can use certified gluten-free oats. If you prefer a different texture, you could also try almond flour, but it may alter the consistency of the cookies slightly.
What Can I Use Instead of Eggs?
You can replace the egg with a flaxseed egg! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens. Alternatively, unsweetened applesauce (1/4 cup) works well as a binder too!
