Iced Pumpkin Oatmeal Cookies — Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Ultra Soft Iced Pumpkin Cookies

Soft and pillowy, these iced pumpkin oatmeal cookies have an almost cake-like texture. They also have a bit of chewiness to them thanks to the whole rolled oats.

I used plenty of pumpkin spice in these cookies, as well as additional cinnamon and warming spices, to really play up the fall-themed flavor profile.

I iced the cookies with a simple white icing, which sets up nicely atop the cookies and the icing really takes these oatmeal pumpkin cookies to the next level.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Ingredients in Pumpkin Oatmeal Cookies 

For these fall favorite pumpkin cookies, you’ll need the following basic and common fridge and pantry ingredients:

To make the easy cookie icing, you’ll need: 

  • Confectioners’ sugar
  • Milk
  • Vanilla extract

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

How to Make Iced Pumpkin Oatmeal Cookies 

Step 1: Begin by preheating your oven to 375F, line baking sheets with Silpat baking mats or parchment paper.

Step 2: To a medium bowl, add the dry ingredients including flour, oats, spices, baking soda and powder, cornstarch, salt, and whisk to combine.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Step 3: To the bowl of a stand mixer or large mixing bowl and handheld electric mixer, beat together the butter and sugars before adding the egg, pumpkin, and vanilla and beating them to incorporate.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Step 4: Add the dry ingredients to the wet, beat until just combined, and then using a 1 1/2 tablespoon cookie scoop, form dough mounds, place them on the baking sheet, and bake off your cookies.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Step 5: Allow the cookies to cool completely before icing them or it will melt! 

Step 6: To make the icing, simply whisk together the three ingredients. Sift your confectioners’ sugar first if it’s particularly lumpy.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Step 7: Then dip the tops of the cookies in the icing, and set them aside to set up before digging in.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Can I Use Instant Oats? 

For these cookies,  you need to use old-fashioned whole rolled oatsDo not use instant oats or quick-cook oats. They are much finer and will behave like flour, thus drying out your dough excessively and the dough won’t come together.

Or if it does, the finished cookies will be noticeably dry and like little hockey pucks.

Can I Use Steel Cut Oats? 

No, don’t use steel cut or Irish cut oats. They’re far too thick and chewy and would wind up making the cookies borderline crunchy. 

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Can I Use Gluten-Free Oats? 

I am very sure certified gluten-free oats will be fine since oats are inherently gluten-free, but the conventional ones like Quaker are not labeled as such since they are cross-contaminated in the milling process with gluten.

However, I haven’t personally tested the recipe using certified gluten-free oats.

Can I Use Light Brown Sugar Instead of Dark?

Yes! I used dark brown sugar in the pumpkin cookies because it has more molasses than light brown sugar, and I love the flavor of molasses paired with pumpkin. I think it gives a deeper, richer flavor to the cookies. 

However if you tend to keep light brown sugar on hand, it will be fine.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Can I Make Bigger Cookies? 

You can yield 48 smaller-sized cookies from this recipe. Although if you like bigger cookies, make your dough balls a bit bigger or double the size of them, and you’ll yield 24-36 cookies.

Bake longer, as necessary, until they’re done. Probably just a few minutes more.

Can I Halve This Recipe? 

I imagine you could easily halve the recipe for these pumpkin oatmeal cookies, but I’ve never done so myself so I can’t say for certain. 

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Do I Need to Chill the Cookie Dough?

Although I am normally a huge fan of chilling cookie dough so that the cookies don’t spread when baked, you don’t need to chill the cookie dough for this pumpkin oatmeal cookies. In general, baked goods with pumpkin puree in them bake up wonderfully full and puffy.

Pumpkin seemingly acts like an egg or baking soda or baking powder in that it helps your baked goods to really rise beautifully in the oven, which is why I have lots of naturally vegan pumpkin desserts.

For that reason, you can get away without needing to chill this dough which is a nice time saver!

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Can Add-Ins Be Incorporated?

Absolutely! Chocolate chips would be amazing in these iced pumpkin cookies, as would chopped pecans or walnuts.

I would actually use mini chocolate chips if you can so they disperse in the dough and therefore finished cookies a bit more evenly, but regular size chocolate chips are fine. 

I am also a fan of butterscotch and white chocolate chips, which would be great. So would cute fall-colored mini M&Ms. Feel free to get creative! 

Start with about 1/2 cup of mix-ins total and see how the dough looks, and work your way up from there as desired. Add any add-ins in last, and stir them in by hand.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

How to Store Iced Pumpkin Oatmeal Cookies

I don’t mind storing iced, glazed, or frosted baked goods at room temp for a few days, if said icing contains milk or butter. Generally speaking, the sugar content acts as a preservative.

However, of course, store soft cookies with icing however you are most comfortable.

Take note, storing baked goods in the fridge tends to dry them out prematurely and cold cookies, for me, are just not tasty.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Tips for the Best Pumpkin Cookies

Because I love boldly flavored and aggressively spiced pumpkin baked goods, I added 2 teaspoons of pumpkin pie spice, plus additional cinnamon, ginger, and cloves.

I realize pumpkin pie spice has those individual spices in it, but the three I added separately are my three favorites.

If you don’t want to be bothered, just add extra pumpkin pie spice and call it a day. I would go with a total of 3 teaspoons but it’s up to you.

For those who don’t enjoy the boldness as much as me and my family, go with 2 teaspoons as the recipe is written. 

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

If you can, baking the cookies one baking sheet at a time, in the middle rack of the oven, and rotating the baking sheet once midway through baking will yield the most optimal results.

For the icing, I recommend whole milk, but either 2% or half-and-half will work.

Don’t use skim or 1% if you can avoid it because the icing will be runnier and not set up quite as nicely.

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Iced Pumpkin Oatmeal Cookies — Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Iced Pumpkin Oatmeal Cookies - Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!
Yield: 48

Iced Pumpkin Oatmeal Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 45 minutes
Total Time 1 hour 10 minutes

Soft and pillowy pumpkin cookies that are chock full of pumpkin spice and everything nice! The icing takes these cookies over the top. An EASY pumpkin oatmeal cookie recipe that does NOT require any dough chilling, making these a FAST treat to whip up!

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 1 1/4 cups old-fashioned whole-rolled oats (do not use instant, quick-cook, steel cut, or Irish)
  • 2 to 3 teaspoons pumpkin pie spice, to taste* (See Notes)
  • 1 teaspoon cinnamon, optional*
  • 1/2 to 1 teaspoon ground ginger, optional*
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon ground cloves, optional*
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed** (See Notes)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree

Icing

  • 1 ½ cups powdered sugar
  • 2 tablespoons milk*** (See Notes)
  • 1/4 teaspoon vanilla extract

Instructions

Cookies:

  1. Preheat oven to 375F. Line baking sheets with Silpats or parchment paper; set aside.
  2. To a medium bowl, add the the flour, oats, pumpkin spice, optional cinnamon, optional ginger, baking soda, cornstarch, baking powder, salt, optional cloves, and stir to combine; set aside.
  3. To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with handheld electric mixer, cream (verb meaning to beat, not the noun cream) together the butter, brown sugar, and granulated sugar for about 2 minutes and until combined; stop to scrape down the sides of the bowl.
  4. Add the egg, vanilla, and beat momentarily until combined.
  5. Add the pumpkin and beat momentarily until combined.
  6. Add the dry ingredients to the wet, and mix until just combined, without dry patches; don't overmix or the cookies will be tougher.
  7. Using a 1.5 tablespoon cookie scoop, scoop dough mounds and place them about 2 inches apart on the prepared baking sheets.
  8. Bake for about 9 to 11 minutes, until no longer glossy on top and they are puffed and set. Tip - If possible, bake cookies one sheet at a time, on the middle oven rack, rotating your pans one time midway through baking.
  9. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
  10. After the cookies have cooled completely, make the icing. Do not ice the cookies before they are fully cooled (about 30 minutes, depending on the temp of your kitchen) because the icing will melt and you'll have a mess.

Icing:

  1. To a medium bowl, add the confectioners' sugar (sift it if it's particularly lumpy), milk, vanilla, and whisk to combine and until smooth.
  2. Dip the tops of the cookies in the icing and place them back on the wire rack. Allow cookies to set for about 15 minutes so the icing can set.
  3. I don’t mind storing iced, glazed, or frosted baked goods airtight at room temp for a few days if said icing contains milk or butter as the sugar acts as a preservative. However, store them how you are most comfortable including the fridge for up to 1 week. Note that cookies stored in the fridge will tend to dry out quicker. Unglazed cookies can be frozen for up to 3 months.

Notes

Yield: You can yield 48 smaller-sized cookies from this recipe. Although if you like bigger cookies, make your dough balls a bit bigger or double the size of them, and you'll yield 24-36 cookies. Bake longer, as necessary, until they're done. Probably just a few minutes more.

*Because I love boldly flavored and aggressively spiced pumpkin baked goods, I added 2 teaspoons of pumpkin pie spice, plus additional cinnamon, ginger, and cloves. I realize pumpkin pie spice has those individual spices in it, but the three I added separately are my three favorites. If you don’t want to be bothered, just add extra pumpkin pie spice. I would go with a total of 3 teaspoons if you want additional flavor, but it’s up to you.

For those who don’t enjoy the boldness as much as me and my family, go with 2 teaspoons as the recipe is written. 

**I used dark brown sugar in the pumpkin cookies because it has more molasses than light brown sugar, and I love the flavor of molasses paired with pumpkin. I think it gives a deeper, richer flavor to the cookies. However if you tend to keep light brown sugar on hand, it will be fine.

***For the icing, I recommend whole milk, but either 2% or half-and-half will work. Don’t use skim or 1% if you can avoid it because the icing will be runnier and not set up quite as nicely.

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 57mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g

Favorite Pumpkin Cookie Recipes: 

If you’re a pumpkin fan, check out ALL MY PUMPKIN RECIPES! 

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon!

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They're thick, hearty, perfectly chewy, and not at all cakey.

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

stack of four Pumpkin Chocolate Chip Cookies

Buttery Pecan Pumpkin Spice Cookies –  Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!

two pumpkin white chocolate chip cookies

Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!

Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Easy and irresistible!

Pumpkin Whoopie Pies on white plate

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