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Irresistible Pumpkin Oatmeal Cookies with Easy Cinnamon Icing

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Soft, chewy pumpkin oatmeal cookies loaded with comforting fall flavors and topped with creamy cinnamon icing. Perfect for autumn gatherings or cozy weekends.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1/2 cup (90g) chocolate chips or dried cranberries (optional)
  • 1 cup (120g) powdered sugar
  • 1–2 tablespoons milk (or non-dairy alternative)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the canned pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  5. Fold in the rolled oats and any optional mix-ins like chocolate chips or cranberries.
  6. Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are set and the tops look slightly puffed. They will firm up as they cool.
  8. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
  9. While the cookies cool, prepare the cinnamon icing. In a small bowl, whisk together powdered sugar, milk, cinnamon, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
  10. Drizzle the icing over the cooled cookies using a spoon or piping bag. Let the icing set before serving.

Notes

[‘Don’t overmix the dough to ensure a light texture.’, ‘Using a room temperature egg ensures it blends smoothly into the dough.’, ‘Chill the dough for 20-30 minutes before baking for thicker cookies.’, ‘If you don’t have a piping bag, use a zip-top bag with a small corner snipped off for icing.’]

Nutrition

Keywords: pumpkin oatmeal cookies, cinnamon icing, fall dessert, autumn cookies, pumpkin spice cookies

Find it online: https://magnetmeal.com/irresistible-pumpkin-oatmeal-cookies-with-easy-cinnamon-icing/