Description

Soft, chewy pumpkin oatmeal cookies with a cinnamon-sugar icing, designed as a cozy and easy breakfast option for fall mornings.

Ingredients

Scale

2 cups (160g) Old-Fashioned Rolled Oats
1 cup (240g) Pumpkin Puree
½ cup (115g) Butter, softened
1 cup (200g) Brown Sugar, packed
½ cup (100g) Granulated Sugar
1 Large Egg
2 teaspoons Vanilla Extract
1½ cups (190g) All-Purpose Flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup (120g) Confectioners’ Sugar, sifted
1–2 tablespoons Milk
½ teaspoon Cinnamon

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, combine softened butter, brown sugar, and granulated sugar. Mix with a fork or wooden spoon until well combined and crumbly.
Stir in pumpkin puree, egg, and vanilla extract until smooth.
Add flour, pumpkin pie spice, baking soda, and salt. Stir gently until just combined; do not overmix.
Fold in rolled oats until evenly distributed.
Scoop dough balls onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes until edges are lightly golden but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Whisk together confectioners’ sugar, cinnamon, and milk until smooth and drizzle-able.
Drizzle icing over cooled cookies and let set for 10 minutes before serving.

Notes

Do not use instant oats as they turn to mush. Spoon and level flour to avoid dry cookies. Chill dough for 15-30 minutes to prevent spreading. Ensure cookies are completely cool before icing to prevent melting.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12
Sodium: 90
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin oatmeal cookies, fall breakfast, soft cookies, iced cookies, easy breakfast recipe, pumpkin spice, oatmeal cookies