These Easy Iced Pumpkin Oatmeal Cookies are soft, chewy, and bursting with fall flavors! Made with pumpkin puree and oats, they are perfect for a cozy treat.
Honestly, a little icing on top makes these cookies extra special. Every bite reminds me of jumping into a pile of leaves! 🍂 I love enjoying them with a cup of tea.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here, offering moisture and flavor. You can also use homemade pumpkin puree if you have fresh pumpkins; just ensure it’s well-cooked and blended smooth.
Oats: Old-fashioned rolled oats provide great texture. If you need a gluten-free option, use certified gluten-free oats, or swap them out for a gluten-free flour blend if you prefer a different texture.
nuts and dried fruits: Walnuts or pecans give a nice crunch, but feel free to skip them for a nut-free option. You can also replace raisins with chocolate chips or other dried fruits like cranberries or chopped apricots.
Spices: Cinnamon and nutmeg add warmth. If you want to switch things up, pumpkin pie spice can be a straightforward substitute for a mix of spices.
Icing: For a lighter option, substitute milk with almond milk or any non-dairy milk. To add a hint of warmth, a touch of maple syrup instead of powdered sugar can also work if you prefer a glaze.
What’s the Best Way to Ensure Cookies Are Soft and Chewy?
The secret to soft, chewy cookies is in how you mix and bake them! First, don’t overmix the dough after adding the dry ingredients; combine just until you see no flour. This keeps them tender.
- Drop the dough onto the baking sheet without flattening it. This helps them rise and stay soft.
- Keep an eye on baking time—underbake them slightly; they’ll continue to firm up while cooling.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain their moist texture.
Enjoy these tips to make your cookies perfectly soft and chewy every time!
Easy Iced Pumpkin Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes for preparation and an additional 12–15 minutes for baking. Once cooled, the icing takes just a few minutes to prepare, making the total time around 35–40 minutes before you can enjoy these scrumptious cookies!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that heats up, line baking sheets with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Use a whisk or a mixer to mix everything together until it’s smooth. This helps blend all those lovely flavors!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures that your baking powder and soda are evenly distributed throughout the flour.
4. Bring It All Together:
Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Avoid over-mixing as it can make the cookies tough. Instead, fold in the old-fashioned rolled oats, and if you like, add in the optional walnuts or pecans and raisins or cranberries for extra texture and taste.
5. Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded pieces of dough onto your prepared baking sheets, leaving about 2 inches between each scoop. Bake in your preheated oven for 12–15 minutes, or until you notice the edges turning golden and the centers looking set.
6. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This step is important for keeping them soft and chewy.
7. Make the Icing:
While your cookies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk, vanilla extract, and a pinch of cinnamon if you like. Adjust the consistency to your liking; add more milk for a thinner icing or more powdered sugar for a thicker one.
8. Ice the Cookies:
Once the cookies are completely cool, drizzle or spread the icing over the surface of each cookie. Enjoy the festive colors and flavors as the icing sets a little before serving.
These Easy Iced Pumpkin Oatmeal Cookies are fantastic with a warm drink, so grab your favorite tea or coffee, and indulge in this delightful treat!
FAQ for Easy Iced Pumpkin Oatmeal Cookies
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring. About 1 medium pumpkin yields around 1 cup of puree, but ensure it’s well-cooked to achieve the right consistency.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If they start to harden, place a piece of bread in the container to help keep them moist.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 2 months. Just make sure they’re completely cooled, then wrap them tightly in plastic wrap or foil before placing them in a freezer bag. Thaw at room temperature or in the fridge before enjoying.
How Can I Make These Cookies Healthier?
For a healthier version, consider substituting half of the all-purpose flour with whole wheat flour or using unsweetened applesauce instead of some of the oil. You can also reduce the sugar slightly to suit your taste. Just keep in mind, these adjustments may affect texture and sweetness.