Iced Pumpkin Oatmeal Cookies
Deliciously chewy pumpkin oatmeal cookies topped with a sweet icing, perfect for welcoming autumn with every bite.
Ingredients
Dry Ingredients
- 2 cups old fashioned oats Adds chewiness and a wholesome texture to the cookies.
- 2 cups all purpose flour Provides structure and helps bind the cookies together.
- 2 teaspoons baking powder Helps the cookies rise, creating a light and fluffy texture.
- 1 teaspoon baking soda Assists in leavening, contributing to the perfect chewiness and doneness.
- 2 teaspoons cinnamon Infuses warm, sweet-spicy flavor that embraces the fall season.
- 1 teaspoon freshly ground nutmeg Adds aromatic depth and a hint of warmth, enhancing the overall flavor.
- 1 teaspoon salt Balances sweetness and brings out the flavors in the cookies.
Wet Ingredients
- 1 cup unsalted butter, melted Provides richness and helps achieve a tender cookie texture.
- 1 cup pumpkin puree Contributes moisture and earthy sweetness, making the cookies soft and flavorful.
- 1 cup granulated sugar Sweetens the cookies and helps create their structure.
- 1/4 cup molasses Adds a deep, caramel-like sweetness and enhances color.
- 2 teaspoons vanilla extract Provides aromatic sweetness and depth of flavor.
- 2 eggs Acts as a binder while adding richness and structure to the cookies.
Icing Ingredients
- 2 cups powdered sugar The base for the icing, providing a sweet and smooth texture.
- 1 teaspoon cinnamon Extends the warm flavor into the icing for a unified taste.
- 2 tablespoons water Adjusts the consistency of the icing, making it easy to spread.
- 1 teaspoon vanilla extract (for icing) Enhances flavor and sweetness in the icing.
Instructions
Preparation
- Preheat the oven to 350 °F (175 °C) and prepare two large cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the melted butter, pumpkin, sugar, molasses, and vanilla extract until smooth.
- Incorporate the eggs into the wet mixture and whisk until fully combined.
- Fold the dry oat mixture into the wet ingredients and stir until thoroughly combined.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them apart.
Baking
- Bake for 10 to 12 minutes, rotating the sheets halfway through until browned. Cookies should feel set at the edges and slightly soft in the center.
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool for an additional 5 minutes.
Icing
- In a bowl, whisk together powdered sugar, cinnamon, 2 tablespoons of water, and vanilla extract until smooth. Adjust with more water if needed for desired consistency.
- Generously frost the tops of each cooled cookie and allow the icing to harden completely before storing.
Notes
For best results, use old-fashioned oats, melt butter and let it cool slightly, and frost only once cookies are completely cooled. Experiment with spices and other add-ins for variety.