Iced pumpkin oatmeal cookie for one (bakery style, single serve)
Some days you just want a cookie that’s bigger than your hand — soft in the middle, chewy around the edges, and covered in sweet icing. This Giant Iced Pumpkin Oatmeal Cookie is exactly that. It’s a bakery-style treat made for one, bringing together cozy pumpkin spice flavors and hearty oats for the perfect fall cookie moment.
If you’ve ever had those old-school iced oatmeal cookies, this one’s a softer, more pumpkin-y cousin — baked giant-sized and made with wholesome ingredients like almond flour, tapioca starch, and gluten-free oats. The drizzle of icing on top makes it feel extra special (and totally café-worthy).
Why You’ll Love This Recipe
- Gluten & Dairy-Free Friendly → made with almond flour, tapioca, and dairy-free milk.
- Pumpkin Twist → just enough pumpkin purée for flavor without making it cakey.
- Quick & Easy → from bowl to oven to cookie-in-hand in under 25 minutes.
want the recipe for be full batch! Find it here
iced pumpkin oatmeal cookie (single serve, giant)
have to share. 🍪🍂 This Iced Pumpkin Oatmeal Cookie is chewy, spiced just right, and made in single-serve size. Cozy afternoon treat = sor
Ingredients
- 1/2 cup gluten-free quick oats, or pulse rolled oats slightly
- ½ cup almond flour
- 1 tbsp pumpkin purée
- 1/4 C tbsp coconut sugar or raw cane sugar
- 1.5 tbsp softened coconut oil, shortening, or butter
- 1 tbsp Whisked egg
- 1/8 tsp baking powder
- 1/8 tsp bsking soda
- ½ tsp cinnamon
- Pinch nutmeg
- 1/4 tsp pumpkin pie spice
- Pinch salt
Icing
- 3 –4 tbsp powdered sugar
- ½ –1 tsp dairy-free milk
- Optional: a sprinkle of cinnamon or pumpkin spice stirred into the icing
Instructions
- Preheat oven to 350°F, 175°C. Line a small baking sheet with parchment paper.
- In a bowl, mix together almond flour, oats, sugar, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
- Stir in pumpkin purée, coconut oil, and 2 tbsp milk until a thick dough forms. If too dry, add an extra splash of milk.
- Shape into a round cookie about ½ inch tall and 5–6 inches across.
- Bake for 14–16 minutes, until edges are golden and the center is set but soft.
- Let cool fully. Whisk icing ingredients until smooth and drizzle over the cookie. For a bakery finish, dust with a little cinnamon or pumpkin spice.
Tried this recipe?Let us know how it was!
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Icing
Instructions (Batch):
