Ingredients
Scale
- 2 1/2 cups old fashioned oats
- 2 1/3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter (melted and slightly cooled)
- 1/3 cup pumpkin puree
- 1 1/2 cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- In a medium bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, combine melted butter, pumpkin puree, sugar, molasses, and vanilla extract. Add eggs and mix until smooth.
- Fold the dry ingredients into the wet mixture until combined.
- Drop heaping tablespoons of dough onto prepared cookie sheets.
- Bake for 10 to 12 minutes or until lightly browned. Cool on wire racks.
- For icing, whisk powdered sugar with cinnamon and water until smooth; add more water if needed for desired consistency.
- Frost cooled cookies generously and allow icing to set before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg