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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin spice latte iced oatmeal cookies with a thick coffee glaze over hearty, golden oatmeal rounds. Coarsely pulsed oats and pumpkin keep the texture chewy, while the espresso-spiced glaze sets into a glossy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp espresso powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.33 cup pumpkin blotted dry
  • 2 eggs
  • 1 tsp vanilla
Pumpkin spice latte glaze
  • 2.5 cup powdered sugar
  • 3 tbsp strong coffee or espresso
  • 1 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dough
  1. Pulse the rolled oats coarsely to break them into chunky pieces.
  2. Beat the softened unsalted butter and packed brown sugar together until smooth.
  3. Add the blotted dry pumpkin, eggs, and vanilla, then mix until evenly combined.
  4. Fold the pulsed oat mixture into the wet ingredients.
  5. Fold in the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt until a thick dough forms.
Bake the cookies
  1. Scoop 2-tablespoon rounds of dough onto a sheet pan.
  2. Bake at 375F for 10-12 minutes, until the edges look set and lightly golden.
  3. Cool the cookies completely before glazing.
Make and ice with pumpkin spice latte glaze
  1. Stir powdered sugar with strong coffee or espresso, pumpkin puree, pumpkin pie spice, and cinnamon until smooth and thick.
  2. Spoon the pumpkin spice latte glaze over each cooled cookie.
  3. Let the glazed cookies set until the icing firms up on top.

Notes

For the best texture, blot the pumpkin well so the dough bakes up thick and chewy rather than cakey. Store cookies airtight at room temperature up to 3 days; refrigerate up to 5 days for extra firmness. Freeze baked cookies without glaze up to 2 months; thaw and glaze after thawing. For a lower-sugar option, use a powdered-sugar substitute designed for icing and keep the coffee-to-glaze ratio the same.