Iced Pumpkin Oatmeal Cookies

Iced Pumpkin Oatmeal Cookies

Fall is the perfect time to indulge in all things pumpkin, and these Iced Pumpkin Oatmeal Cookies are the ultimate treat for the season. Soft, chewy, and full of warm spices, these cookies combine the heartiness of oats with the comforting flavors of pumpkin and cinnamon. Topped with a sweet cinnamon glaze, they’re a delightful way to celebrate the cozy vibes of autumn. Perfect for a quick snack, a sweet dessert, or sharing with friends and family, these cookies are sure to become a seasonal favorite.

Ingredients:

For the Cookies:

• 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 (1.5 sticks) unsalted butter, melted and slightly cooled
• ⅓ cup pumpkin puree
• 1 ½ cups granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large eggs

For the Icing:

• 2 cups powdered sugar
• 1 teaspoon cinnamon
• 2 tablespoons water
• 1 ½ teaspoons vanilla extract

Directions:

Make the Cookies:

1. Preheat the Oven
   Begin by preheating your oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
2. Mix Dry Ingredients
   In a medium-sized bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures that all the dry ingredients are evenly distributed throughout the dough. Set the mixture aside.
3. Combine Wet Ingredients
   In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, molasses, and vanilla extract until smooth. The molasses adds a rich, deep flavor that complements the pumpkin. Add the eggs to the mixture and whisk until everything is well combined and smooth.
4. Form the Dough
   Gradually fold the dry oat mixture into the wet ingredients using a wooden spoon or silicone spatula. Stir until the dough is thoroughly combined and evenly mixed. The dough should be thick and slightly sticky.
5. Portion the Dough
   Drop the dough by rounded tablespoons onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading. Using a medium-sized cookie scoop will help ensure that all the cookies are the same size and bake evenly.
6. Bake
   Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the sheets halfway through to ensure even baking. The cookies are done when they are lightly browned around the edges. Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Make the Icing:

1. Prepare the Icing
   In a medium bowl, whisk together the powdered sugar, cinnamon, water, and vanilla extract until the mixture is smooth and free of lumps. If the icing is too thick, add a little more water, a teaspoon at a time, until you reach the desired consistency.
2. Ice the Cookies
   Once the cookies have cooled completely, generously frost each one with the cinnamon icing. Allow the glaze to harden completely before storing the cookies.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 30 minutes
• Servings: 24 cookies
• Calories: 160 kcal per cookie

These Iced Pumpkin Oatmeal Cookies are the perfect blend of hearty oats, warm spices, and sweet icing. They’re easy to make and come together in just 30 minutes, making them an ideal treat for busy fall days. Enjoy them with a cup of coffee or tea, or share them with loved ones—they’re sure to bring a little extra warmth and joy to your day. Happy baking!

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