Preheat oven 350 F.
Dough
2 c. oats (instant or long cooking)
2 c. flour 1 tbsp. baking powder
1/2 tsp. baking soda pinch of salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pumpkin purée
1 c. softened butter
3/4 c. granulated sugar
3/4 c. light or dark brown sugar
2 eggs
2 tsp. vanilla
1 tbsp. molasses
Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside.
Cream butter in a large bowl; mix in sugar, eggs and vanilla until well blended.
Add pumpkin and molasses and continue mixing for another minute.
Add dry ingredients a little at a time, mixing well between each addition until everything is incorporated.
Scoop heaping tablespoons of dough an inch apart onto a cookie sheet that’s been lined with parchment paper.
Bake for 12-15 until browned then transfer to a cooling rack.
Creamy Icing
2 c. powdered sugar
1/4 milk or cream
Whisk milk and sugar together until smooth.
Drizzle over cooled cookies.
Store cookies in a plastic container once icing is set.
