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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin spice latte iced oatmeal cookies with a thick pumpkin spice latte glaze made from powdered sugar, espresso, and pumpkin puree. Coarse-pulsed oats and browned sweetness bake into hearty cookies that stay tender under the set glaze.
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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 rolled oats coarsely in a blender, aiming for visible oat flakes. Keep going until the oats look chunky rather than powdery.
  2. Beat unsalted butter, softened and brown sugar, packed together until creamy and evenly combined. The mixture should look smoother and slightly lighter.
  3. Add pumpkin (blotted dry) and mix until the dough looks evenly tinted with no dry patches. Scrape the bowl so all pumpkin is incorporated.
  4. Add eggs and vanilla, then mix just until the batter is cohesive. Stop as soon as the eggs disappear to avoid overmixing.
  5. Fold in the pulsed oat mixture until no oat streaks remain. The dough will feel thicker and textured.
  6. Fold in all-purpose flour, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt until evenly distributed. Stop when the dry flour is no longer visible.
Bake
  1. Scoop dough into 2-tablespoon rounds and place them on a sheet pan with space between cookies. Flatten each mound slightly for even baking.
  2. Bake at 375F for 10-12 minutes, until edges look set and lightly golden. Pull them when centers still look soft but not wet.
Glaze and set
  1. Cool the cookies completely before glazing. If warm, the glaze will melt and run off.
  2. Stir powdered sugar with strong coffee or espresso, pumpkin puree, pumpkin pie spice, and cinnamon until a thick, pourable glaze forms. The texture should ribbon slowly off a spoon.
  3. Spoon the pumpkin spice latte glaze over each cookie and let it set. Watch for the glaze to firm up into a smooth top before stacking.

Notes

Pro tip: blot pumpkin (and mix only until combined) so the dough bakes without spreading too much. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze baked cookies (unglazed) up to 2 months and glaze after thawing. For a dairy-free swap, use a 1:1 dairy-free butter substitute stick (same measurements) and expect a slightly softer texture.