Ingredients
Cookies:
2 ½ cups rolled oats
2 ⅓ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
¾ cup unsalted butter, melted
⅓ cup pumpkin puree
1 ½ cups granulated sugar
1 tbsp molasses
1 tsp vanilla extract
2 large eggs
Cinnamon Icing:
2 cups powdered sugar
1 tsp ground cinnamon
4 tbsp water
1 ½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
2. Mix oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. In a large bowl, whisk melted butter, pumpkin puree, sugar, molasses, and vanilla until smooth.
4. Whisk in eggs one at a time until mixture is glossy.
5. Gradually stir dry mixture into wet mixture until just combined. Do not overmix.
6. Scoop cookie dough onto baking sheets and bake 10–12 minutes until edges are golden.
7. Cool 5 minutes on baking sheet, then transfer to wire rack.
8. Whisk powdered sugar, cinnamon, vanilla, and water to make icing.
9. Dip cooled cookies face-down into icing. Let glaze set before serving.
10. Optionally sprinkle with cinnamon for decoration.
Notes
– For best texture, use rolled oats, not quick oats.
– Adjust icing thickness with more sugar or water as needed.
– Store cookies in airtight container at room temperature for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: American