Pumpkin Oatmeal Cookies

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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.

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