Iced Pumpkin Oatmeal Cookies

Have you ever seen that t-shirt that says something like “Who put raisins in my cookie?” I think it’s funny; it kind of bothers me when people ruin dessert by trying to make it healthy.  However, I also think that sometimes you can actually improve a treat by sneaking in some healthy ingredients too.  I really like to use oatmeal in baking, obviously, because I think it enhances texture and flavor.  It also has the added benefit of making you feel full so you’re less tempted to eat half the batch in one night.  They are pretty darn good though so I’m not making any guarantees.

iced pumpkin oatmeal cookies

I was curious about icing and leaving the cookies out (as opposed to putting them in the fridge) because the icing contains milk, so I did some research.  I learned that the sugar pulls the fluid from the milk, when it does this, it also pulls fluid from bacteria which may cause spoilage.  Cool huh!

iced pumpkin oatmeal cookies

I am definitely not a perfectionist when it comes to pastry decoration. Maybe someday I will have the patience/skill to make my baked goods look beautiful, but I decided to go for more of a Jackson Pollock theme with my icing application this time around.

iced pumpkin oatmeal cookies

Recipe adapted from’s Spiced Pumpkin Oatmeal Cookies.

Iced Pumpkin Oatmeal Cookies

Serves 12-16 cookies
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes


  • 3/4 cups oatmeal
  • 1 cup flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice (or 1/2 tsp ginger + 1/4 teaspon nutmeg + 1/4 tsp ground cinnamon)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 1 egg
  • 6 tablespoons room temp butter
  • 1/2 teaspoon vanilla extract
  • 1/2 can solid pack pumpkin


  • 3/4 cups powdered sugar
  • 1 1/2 tablespoon half & half
  • 1 tablespoon maple syrup


1. Preheat oven to 350°f
2. Mix all dry ingredients except for sugars in a mixing bowl.
3. Mix butter and sugar in a separate bowl with a pastry cutter or knives. Add egg and vanilla and mix until incorporated.
4. Add half of dry mix in with the butter mix. Stir until ingredients are wet. Add half of pumpkin puree and stir until just incorporated. Repeat.
5. Drop about 1/4 cup dough about 2" apart onto baking sheet that has been lightly greased or lined with parchment paper. Bake for about 20 minutes.
6. Remove baking sheet and set on wire rack to cool for a few minutes. Transfer cookies with spatula to wire rack and allow to cool at least 20 minutes before icing.
7. Mix icing ingredients while cookies are cooling. Use a fork to drizzle icing over cookies.

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