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Ingredients
Scale
- 2 ½ cups old fashioned oats
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, melted and slightly cooled
- ⅓ cup pumpkin puree
- 1 ½ cups granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups powdered sugar
- 1 teaspoon cinnamon (for icing)
- 2 tablespoons water
- 1 ½ teaspoons vanilla extract (for icing)
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, mix melted butter, pumpkin puree, sugar, molasses, and vanilla. Add eggs and whisk until smooth.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Scoop dough onto prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, rotating sheets halfway through. Let cool on sheets before transferring to a wire rack.
- Prepare icing by whisking powdered sugar, cinnamon, water, and vanilla until smooth, then frost cooled cookies.
Notes
Ensure the melted butter is not too hot to prevent cooking the eggs.
Rotate baking sheets during baking for even results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 30