Pumpkin Spice Latte Iced Oatmeal Cookies

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The cozy flavors of coffee and pumpkin spice come together in these gorgeous Pumpkin Spice Latte Iced Oatmeal Cookies that are so soft, chewy and incredibly flavorful. My original Pumpkin Iced Oatmeal Cookies were such a hit, that I had to make this latte-inspired version that is even more tasty, especially if you love coffee. It starts with a brown butter oatmeal cookie dough with real pumpkin and infused with espresso and homemade pumpkin pie spice. They're glazed with an espresso icing that has this beautiful caramel color. These are as delicious as they are pretty and so easy to make! This is a nice way to elevate your typical oatmeal cookie, and they are so festive for Fall and Thanksgiving. The espresso glaze is to die for if you love pumpkin lattes. If pumpkin cookies are your thing, be sure to also check out my Pumpkin Snickerdoodles, Chewy Pumpkin Cookies, Pumpkin Chocolate Chip Cookies and my Pumpkin Oatmeal Chocolate Chip Cookies.

pumpkin spice latte iced oatmeal cookie on cooling rack with bite

WHY THIS RECIPE WORKS

Easy to make - you don't need a mixer or any special equipment to make this recipe. The cookie dough comes together with a bowl and a spatula.
Rich brown butter cookies - browning butter is an extra step, but it is easy and will add so much flavor to enhance the pumpkin and coffee flavors.
Pure pumpkin flavor - there's ¼ cup of pure pumpkin puree in the cookie dough and you don't need to blot or dry it out before using it.
Soft and chewy oatmeal cookies - the addition of pumpkin and a single egg yolk gives these cookies a nice chewy texture and they stay soft in storage as well. They are not cakey like a lot of pumpkin cookies tend to be.
Pumpkin spice cookies - a fragrant blend of cinnamon, ginger, clove, allspice and nutmeg adds warm cozy flavor to these cookies. I use my homemade pumpkin pie spice.
Espresso icing - the coffee icing with a bit of vanilla and espresso powder is irresistible! It tastes incredible and makes these cookies extra special to really enhance the pumpkin spice latte flavor.

pumpkin spice latte iced oatmeal cookies on cooling rack with cup of coffee

Butter - I highly recommend salted butter for this recipe because it adds a richer flavor to enhance the pumpkin and the spice. You'll melt the butter for this recipe so no need to leave it out to soften before baking. If you use unsalted butter, I recommend increasing the added salt to ½ tsp.
Brown sugar - the molasses in brown sugar gives these cookies a subtle butterscotch flavor that complements pumpkin so well. I use light brown sugar in this recipe, however either light or dark brown works well.
Granulated sugar - this will help create those slightly crisp golden edges.
Pure vanilla extract - good vanilla is absolutely essential to making delicious cookies. I like this Madagascar Bourbon Vanilla extract.
Canned pumpkin - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. You do not need to dry out or blot out the pumpkin puree since it is the only source of moisture in this recipe.
Egg - you'll just need 1 egg yolk for this recipe. It ensures the cookies will be chewy even with the moisture from the pumpkin.

All-purpose flour - I always use unbleached flour to make cookies.
Quick oats - this recipe is designed to use quick-cooking oats so they absorb evenly into the cookie dough and bake thoroughly into the cookies. This will create a very chewy texture throughout and create evenly sized cookies.
Baking soda - it gives the right amount of spread and also helps with browning.
Baking powder - the blend of bicarbonate and baking powder creates the right amount puff so the cookies aren't too flat.
Pure vanilla extract - I like this Madagascar Bourbon Vanilla extract.
Pumpkin pie spice - use your favorite brand, or make your own homemade pumpkin pie spice. It's easy and so delicious!
Powdered sugar - the espresso icing is a simple blend of powdered sugar, light cream or milk, vanilla and espresso powder. It's nice and thick to create a melting texture over the cookies.
Espresso powder - I use this instant espresso powder to add coffee flavor to the cookie dough and the icing. It dissolves instantly.

HOW TO MAKE PUMPKIN PIE SPICE

To make pumpkin pie spice at home, blend certain proportions of ground cinnamon, ginger, nutmeg, allspice and clove. Here is my recipe for homemade pumpkin pie spice that yields about 3 tablespoons of total spice.

ROLLED OATS VS. QUICK OATS

Both types of oats are the same ingredient just processed differently. Both are made from de-husked, steamed oat groats. Rolled oats are pressed and flattened between two stainless steel rollers and then dried. Quick oats are rolled oats that have been steamed a little longer, rolled thinner and then cut up to break them down finer. Quick oats cook faster than rolled oats since they have a smaller size, which means they absorb water and hydrate more quickly.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE PUMPKIN SPICE LATTE OATMEAL COOKIES

STEP 1). Brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
STEP 2). Combine wet ingredients. Combine cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg yolk and vanilla extract in a large bowl and whisk to blend until smooth.
STEP 3). Combine dry ingredients. Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly.
STEP 4). Combine dry ingredients. Add flour mixture to the butter mixture with the oats and use a rubber spatula fold it in until just combined.
STEP 5). Chill. Cover the bowl and refrigerate the dough for 30 minutes.
STEP 6). Bake. Use a 1-oz cookie scoop to portion dough and release them onto the baking sheets leaving about 3 inches of space between them. Bake for 9-11 minutes or until the edges are brown and the center looks puffed and golden. Allow them to cool on the baking sheet for a 2 minutes. They will deflate and flatten as they cool and have beautiful cracks on top. Transfer cookies to a wire rack to cool completely.
STEP 7). Make the icing. Sift powdered sugar into a medium bowl. Add 1 ½ tablespoons of cream, salt, vanilla and espresso powder. You're looking for a thick opaque icing that is spoonable, but still drizzles. If necessary, add a bit more cream.
STEP 8). Dip cookies top side down evenly in icing without pushing down to far. You want to dip it shallow so it only coats the humps and bumps on the cookie instead of getting deep into the crevices and valleys to get the snow-capped look.

pumpkin spice latte iced oatmeal cookies broken in half showing chewy center

EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make the cookies dry and crumbly, and too little will cause them to spread excessively. Using just the right amount of flour is what will make these cookies taste great too.
Use a 1-oz cookie scoop to portion these cookies for even baking.
Do not over-bake. These cookies are ready when the edges are golden and the centers look just a tad wet. The will continue to set as they cool on the hot baking tray.
Cool the baked cookies on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm so they need a few minutes to set up.

RECIPE FAQ

What type of oats should I use for chewy iced oatmeal cookies?

This recipe calls for quick-cooking oats which are also called minute oats. Quick oats will hydrate and cook faster than rolled oats so they will bake more evenly into the cookie dough for uniform cookies.

Can I use rolled oats to make pumpkin spice latte oatmeal cookies?

If you make this recipe using rolled oats, the cookies spread a bit more and be flatter near the edges instead of having and even height throughout.

What is the difference between rolled oats and quick oats?

Can I use unsalted butter to make oatmeal cookies?

Yes! Unsalted butter will be fine. In this case I would suggest to double the salt to ½ teaspoon of salt instead of ¼ teaspoon.

Do I need to chill the dough?

It is very important to chill this cookie dough since the oats need time to hydrate. If you don't chill this dough, the cookies will likely spread too much in the oven and they will be too thin. Refrigerating will help with the chewy texture.

How do I store pumpkin spice latte oatmeal cookies?

These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and soft and chewy!

Can I freeze iced oatmeal cookies?

Yes, you can freeze these cookies. First let them cool completely and let the icing set until it is firm and dry, then place them in a resealable freezer bag. You can keep them frozen for up to 3 months, and if you want them to keep longer, wrap them individually in plastic wrap before placing in the freezer bag.

If you love oats, check out these recipes:

Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option) Chewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal Cookies Ultimate Monster Cookies Thick White Chocolate Chunk Peanut Butter Oatmeal Raisin Cookies Dark Chocolate Cherry Coffee Oatmeal Cookies