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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin spice latte iced oatmeal cookies with a thick espresso coffee glaze and hearty golden oat texture. Bake tender rounds at 375°F, then cool and drizzle until set for a dessert that looks bakery-style.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
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 Soften to room temperature.
  • 1 cup brown sugar Packed.
  • 0.33 cup pumpkin Blot 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 cookie dough
  1. Pulse the rolled oats coarsely in a blender until you get a mix of small flakes and larger bits.
  2. Beat the unsalted butter and brown sugar together until the mixture looks smooth and evenly combined.
  3. Add the pumpkin (blotted dry), eggs, and vanilla, then mix until the dough is cohesive.
  4. Fold the pulsed oat mixture into the wet mixture, then fold in the all-purpose flour mixture until no dry streaks remain.
Bake the cookies
  1. Scoop 2-tablespoon rounds onto a sheet pan, spacing them apart for spreading.
  2. Bake at 375°F for 10-12 minutes, until the edges look set and the tops are lightly golden.
  3. Cool completely before glazing so the icing sets on the surface.
Make the glaze and finish
  1. Whisk powdered sugar with strong coffee or espresso, pumpkin puree, pumpkin pie spice, and cinnamon until smooth and thick enough to drizzle.
  2. Spoon the pumpkin spice latte glaze over each cookie and let set until the surface is firm.

Notes

For clean drizzling, cool the cookies fully until they’re not warm to the touch, then glaze right away. Store cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days (glaze may soften slightly). Freeze baked, unglazed cookies up to 2 months; thaw and glaze after thawing. For a dairy-free option, use vegan butter sticks measured cup-for-cup in place of unsalted butter.