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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin spice latte iced oatmeal cookies with a thick pumpkin spiced coffee glaze. Coarsely pulsed oats give a hearty, tender bite while the 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: 140
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 Use 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 until you have uneven oat pieces.
  2. In a mixing bowl, beat the softened unsalted butter and packed brown sugar until smooth and slightly lighter.
  3. Add the blotted dry pumpkin, eggs, and vanilla, then mix until combined.
  4. Fold in the pulsed oat mixture and then fold in the all-purpose flour mixture (flour, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt) until no dry streaks remain.
Bake
  1. Scoop 2-tablespoon rounds of dough onto a sheet pan, spacing them apart for spread.
  2. Bake at 375°F for 10-12 minutes, until edges look set and lightly golden.
  3. Cool the cookies completely before glazing.
Glaze and set
  1. Whisk 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 cookie, letting it drizzle and settle into an even layer.
  3. Let the glazed cookies set until the icing firms up before serving.

Notes

For cleaner glazing, cool cookies fully so the icing doesn’t run. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes: freeze unfrosted cookies up to 2 months, then thaw and glaze; for a dietary swap, use plant-based butter in equal amount for dairy-free cookies (glaze remains the same).