Indulge in the flavors of fall with these Iced Pumpkin Oatmeal Cookies. Soft, chewy, and warmly spiced with a hearty texture, they fill your kitchen with cozy autumn aromas.
The perfect autumn pumpkin treat
It’s pumpkin season! The air turns crisp, leaves shift to warm hues, and cozy flavors return to the kitchen. These iced pumpkin oatmeal cookies are an ideal fall bake — combining oats, pumpkin puree, brown sugar, and pumpkin pie spice for a comforting, chewy cookie finished with a creamy spiced icing. The recipe is straightforward, uses pantry staples, and yields a batch of cookies that are soft inside with a lightly crisp edge.
Ingredients in these easy fall iced pumpkin oatmeal cookies
The ingredient list is simple and pantry-friendly. The pumpkin puree and pumpkin pie spice provide classic autumn flavor, while oats bring chew and a bit of nutrition. The pumpkin-spiced icing ties everything together for a lovely finish.
Cookie dough
- Oats: 2 cups old-fashioned rolled oats for texture and chew.
- Flour: 2 cups all-purpose flour for structure.
- Baking soda: 1 tsp for lift.
- Pumpkin pie spice: 2 tbsp for warm autumn flavor.
- Salt: 1/2 tsp to balance sweetness.
- Butter: 1 cup (2 sticks), softened.
- Sugar: 1/2 cup granulated sugar and 3/4 cup brown sugar for a tender interior and slightly crisp edges.
- Eggs: 2 large to bind and add moisture.
- Pumpkin puree: 1/3 cup for pumpkin flavor and moistness.
- Vanilla extract: 2 tsp to round the flavors.
Icing
- Butter: 2 tbsp softened for a creamy base.
- Powdered sugar: 1.5 cups for smooth sweetness.
- Pumpkin pie spice: 1 tsp to echo the cookie spice.
- Milk: 3 tbsp (any milk) to reach desired consistency.
Tools used to make pumpkin oatmeal cookies with icing
Gather these tools before you begin to streamline the process:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Stand mixer or hand mixer
- Cookie scoop (2 tbsp)
- Small mixing bowl for the icing
Recommended measuring tools: 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make iced pumpkin oatmeal cookies
Follow these simple steps for tender, spiced oatmeal cookies finished with a pumpkin icing.
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the oats, flour, baking soda, pumpkin pie spice, and salt.
3. In a stand mixer or with a hand mixer, beat the softened butter with the granulated and brown sugars until smooth. Add the eggs, pumpkin puree, and vanilla; beat until creamy and well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
5. Use a 2 tbsp cookie scoop to portion the dough onto the prepared baking sheet. Bake 11–13 minutes or until the cookies are slightly golden around the edges.
6. While cookies cool, prepare the icing: beat the softened butter, powdered sugar, pumpkin pie spice, and milk until smooth and spreadable. Adjust milk to reach the desired consistency.
7. When the cookies are completely cool, dip the tops into the icing or spread it on top. Allow the icing to set before storing.
Store cookies in an airtight container at room temperature or refrigerate if you prefer.
Substitution Tip
This recipe is flexible. Here are simple swaps when needed:
Oats
Old-fashioned rolled oats are best for texture, but quick oats can be used for a softer result.
Butter & milk
For dairy-free cookies, use plant-based butter and a non-dairy milk such as oat or almond milk.
Eggs
Replace each egg with 1/4 cup applesauce (1/2 cup total for this recipe) or use flax “eggs” by mixing 1 tbsp ground flaxseed with 3 tbsp water per egg and letting it thicken for about 5 minutes.
Recipe Tips
Are oatmeal cookies healthier than regular cookies?
“Healthier” depends on ingredients and portion size. These cookies include oats, which add fiber and some protein compared with plain sugar cookies, but they remain a sweet treat best enjoyed in moderation.
Can I make the cookies dairy-free or vegan?
Yes. Substitute plant-based butter and non-dairy milk, and replace the eggs with applesauce or flax eggs to make them vegan-friendly.
Can I adjust the sweetness of the icing?
Yes. Reduce the powdered sugar for a less sweet glaze, or add a teaspoon of maple syrup for depth of flavor.
Can I add mix-ins?
Absolutely. Stir in raisins, dried cranberries, chopped pecans or walnuts, or chocolate chips for variation.
If you liked this recipe, try these fall favorites
For more autumn baking inspiration, search your favorite recipe collection for pumpkin muffins, apple crumble, pecan pie, and pumpkin cheesecake bites.
Recipe by Erin Antoniak and photos by Bake and Bacon
Iced Pumpkin Oatmeal Cookies
Soft, chewy, and warmly spiced, these cookies are a cozy fall favorite topped with a pumpkin-spiced icing.
Cook: 15
Total: 25 minutes
Ingredients
- 2 cups oats
- 2 cups flour
- 1 tsp baking soda
- 2 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/3 cup pumpkin puree
- 2 tsp vanilla
Icing
- 2 tbsp butter, softened
- 1.5 cups powdered sugar
- 1 tsp pumpkin pie spice
- 3 tbsp milk
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a large bowl, mix oats, flour, baking soda, pumpkin pie spice, and salt.
- Beat softened butter with both sugars until smooth. Add eggs, pumpkin puree, and vanilla; beat until creamy.
- Gradually add dry ingredients to wet until a dough forms.
- Scoop 2-tablespoon portions onto the sheet and bake 11–13 minutes or until slightly golden.
- While cookies cool, beat icing ingredients until smooth.
- When cookies are fully cooled, dip or spread icing on top and let set before storing.
Category: cookies, holiday, pumpkin, oatmeal
Method: oven
Cuisine: American