Pumpkin spice and everything nice… that’s what these iced pumpkin spice oatmeal cookies are made of. Soft and chewy, with tons of texture and a hint of warm spices, each cookie is like autumn in dessert form. Add the pumpkin spiced icing and, well, don’t be surprised if they disappear faster than peak leaf-peeping season.

overhead shot of iced pumpkin spice oatmeal cookies
stack of iced pumpkin spice oatmeal cookies

Iced Pumpkin Spice Oatmeal Cookies Recipe

What are iced pumpkin spice oatmeal cookies, you ask? Only the next best (maybe even theee best?) thing to traditional iced oatmeal cookies, which are among my top favorite desserts of all time. Don’t be fooled — these are not made with pumpkin. Rather, they’re spiced with pumpkin pie spice, so they give off a hint of pumpkin pie flavor without the mushy texture. Here’s what you can expect with these cookies:

  • Soft and chewy texture
  • Slightly sweet oatmeal flavor
  • Pumpkin pie spice throughout (think cinnamon, nutmeg, cloves, etc.)
  • A simple icing glaze (also pumpkin pie spiced!)
  • No rolling, dough-chilling, or fancy decorations (aka, instant gratification)
  • With leftover oatmeal, make these Gooey Oatmeal Chocolate Chip Cookies or giant oatmeal raisin cookies!
iced pumpkin spice oatmeal cookies on parchment paper

Ingredients

Now that you know what it means to make these cookies (i.e., like falling into a pile of crunchy leaves while wearing a cozy knit sweater and smelling a pumpkin-scented candle all at the same time), here are the best ingredients to use to make this recipe:

  • Old-fashioned rolled oats, for texture and flavor
  • All-purpose flour
  • Pumpkin pie spice (you can find this in the spice aisle already made, but if you want to make your own, see the Recipe Notes below)
  • Baking powder and baking soda, for leavening
  • Butter, for richness and binding
  • Brown sugar and granulated sugar, for sweetness and chewiness
  • Large eggs, for binding and moisture
  • Vanilla extract, for flavor
  • Powdered sugar and milk (for the icing)

If you’ve got all of these ingredients on hand, you’re well on your way to fall baking bliss! If not, they are all extremely easy to find, so be sure to add them to your next grocery list.

A Note About Oats

For this recipe, you need to use old-fashioned rolled oats — do not substitute with instant oats, steel cut oats, etc., or the results will not be the same. Old-fashioned oats will give you the ideal texture and shape for these cookies. It’s also important to process the oats a few times in a food processor per the recipe instructions; this small but essential step will break up the oats just enough to retain their texture in the cookies, but also give you that classic craggy top that’s iconic for iced oatmeal cookies. You only need to pulse the oats enough to break them into uneven pieces, not into a powder or flour. If you don’t have a food processor, you can chop the oats with a sharp knife.

bite taken out of iced pumpkin spice oatmeal cookie

Can I Freeze These Cookies?

Yes, these cookies are super-easy to freeze, and you can freeze them iced or un-iced. Once the cookies are fully cooled (and the icing is set, if you plan to freeze them with icing), transfer the cookies to a freezer-safe resealable plastic food storage bag. Freeze the cookies for up to 3 months. Thaw them in the refrigerator overnight before serving.

If you’ve processed your oats correctly, your cookies should bake up with natural grooves and crags on top that will work with the icing to get that classic look you’re going for. However, you still need to use an extremely gentle and quick hand when icing the cookies. Don’t just plop the cookies in the icing; instead, dip them ever so slightly and quickly into the icing, then lift them out and let the excess icing drip off. This keeps icing from pouring into the crags and crevices so that, once set, your cookies look just like the ones from a bakery.

Friends, I hope you’ve had a tremendous fall baking season already, and if you’re craving more, I highly recommend giving these cookies a try. They embody everything we love about this time of the year and then some.

If you enjoy these, try my favorite snickerdoodle cookies or pumpkin snickerdoodles, which actually do contain pumpkin!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bite taken out of iced pumpkin spice oatmeal cookies

Iced Pumpkin Spice Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 28 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Soft, chewy, delicious pumpkin spice oatmeal cookies with icing! No rolling, dough-chilling or decorating needed — just bake these cookies and dip them in icing anytime you’re craving a cozy, quintessentially fall baking cookie recipe.

Ingredients

Units Scale

For the cookies:

  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

For the icing:

  • 2 cups powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 3 to 5 tablespoons milk or heavy cream

Instructions

  1. First, make the cookies: Heat your oven to 350°F. Line two large baking sheets with parchment paper.
  2. In the bowl of a food processor, pulse oats 10 to 12 times just to break them up a bit into smaller, uneven-sized pieces (do not process into an oat flour; you’re just trying to cut up the oats a little). Add oats to a large bowl along with flour, baking powder, 2 1/2 teaspoons pumpkin pie spice, baking soda and salt.
  3. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter on medium-high speed for about 1 minute or until smooth. Beat in both sugars on medium-high speed for about 2 minutes or until the mixture lightens and becomes fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.
  4. Stir in half of the oat mixture on low speed until just combined. Add remaining oat mixture; stir just until a dough forms and no dry bits remain.
  5. Using a spoon or cookie scoop, scoop approximately 2 tablespoons of dough; roll into a ball and place on baking sheet. Repeat with remaining cookie dough, spacing dough balls about 2 inches apart on prepared baking sheets. Bake on center rack, in batches if needed, for 10 to 12 minutes or just until the cookies are set and golden on the edges. Cool cookies 5 minutes on baking sheets, then transfer to a cooling rack to cool completely.
  6. Meanwhile, make the icing: In a medium bowl, whisk together powdered sugar, 1/2 teaspoon pumpkin pie spice and at least 3 tablespoons milk, or as much milk is needed to form a thick but drippy glaze. Lightly dip tops of cookies, one at a time, into the icing; let excess icing drip off. Return cookies to cooling rack to allow icing to set completely.

Notes

  • Store cookies in an airtight container at room temperature or in the fridge for up to 5 days.
  • If you don’t have pumpkin pie spice, you can make your own!
  • Recipe adapted from Saving Room for Dessert.