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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin spice latte iced oatmeal cookies with a thick pumpkin-spice latte glaze. Coarsely pulsed oats create a hearty cookie texture, then the glaze sets with a coffee-and-pumpkin flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 cup rolled oats Pulse coarsely in a blender.
  • 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
 

Make the cookie dough
  1. Pulse the rolled oats coarsely in a blender, leaving some visible oat pieces for texture.
  2. In a bowl, beat the softened unsalted butter and packed brown sugar until combined and creamy with a lighter color.
  3. Mix in the blotted dry pumpkin, then add the eggs and vanilla, stirring until the mixture looks uniform.
  4. Fold the oat mixture and flour mixture together just until no dry streaks remain, stopping when the dough comes together.
Bake the cookies
  1. Scoop 2-tablespoon rounds of dough onto a sheet pan, spacing them evenly so they can spread.
  2. Bake at 375F for 10-12 minutes, until the edges look set and lightly golden.
  3. Cool the cookies completely on the sheet pan, leaving them undisturbed until the tops are no longer warm.
Glaze and set
  1. Whisk powdered sugar with strong coffee or espresso, pumpkin puree, pumpkin pie spice, and cinnamon until smooth and thick like a pourable icing.
  2. Spoon the pumpkin spice latte glaze over each cookie so the center is covered and the glaze coats the surface.
  3. Let the glazed cookies set until the icing firms up, then serve.

Notes

Pro tip: blot the pumpkin well so the dough bakes up thick instead of cakey. Store cookies in an airtight container in the fridge for up to 5 days; freeze baked, unglazed cookies for up to 2 months and thaw before glazing (glazed cookies freeze poorly). For a lighter option, use part-skim butter or replace half the butter with unsweetened applesauce for a softer cookie.