Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

• 2 1/2 cups rolled oats
• 2 1/3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup sweet cream unsalted butter melted
• 1/3 cup pumpkin puree
1 1/2 cups sugar
› 1 Tablespoon molasses
1 teaspoon vanilla

2 eggs

Cinnamon Icing Ingredients
• 2 cups powdered sugar
1 teaspoons cinnamon
4 Tablespoons water


1. Preheat oven to 350°F and line two cookie sheets with parchment paper or non-stick
silicone baking mats.
2. Stir together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt in a
medium mixing bowl and set aside.
3. In a separate large mixing bow, whisk together the butter, pumpkin puree, sugar,
molasses, and vanilla.
4. Add eggs one by one, whisking as you go, until batter is smooth.
5. Slowly begin to add the oat mixture to your large mixing bowl, stirring until well combined.
6. Using your cookie scoop, place balls of pumpkin oatmeal cookie batter onto your prepared
baking sheets.
7. Bake at 350 degrees for 10-12 minutes, rotating cookie sheets at the halfway mark. When
the cookies are done they will start to turn a rich golden brown.
8. Remove from oven and allow too cool on the baking sheet for about five minutes, then
transfer to a wire cooling rack.


Cinnamon Icing Directions
1. Whisk the powdered sugar, cinnamon, water and vanilla together in a small mixing bowl
until you have a smooth glaze.
2. Take each pumpkin oatmeal cookie and place face-down in the bowl of glaze, so that the
top is coated. Flip right-side-up and place on the cooling rack again so the glaze can set.
3. Repeat with each cookie. Finish cookies with a sprinkle of cinnamon.