Ingredients
Scale
- Spice Mix:
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- Dry Ingredients:
- 2 1/2 cups old-fashioned whole rolled oats
- 1 2/3 cups all-purpose flour
- 1 cup chopped pecans (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Creaming Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 egg yolk
- 2 tablespoons molasses (unsulfured)
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- Spiced Cream Cheese Icing:
- 4 tablespoons unsalted butter, softened
- 1 1/4 cup powdered sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon reserved Spice Mix
- 2–4 tablespoons milk (plus more as needed)
Instructions
- Prep the pumpkin puree by spreading it on a paper towel-lined plate for 15 minutes to reduce moisture. Blot excess moisture.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together Spice Mix ingredients. Reserve 1 teaspoon for icing. Mix with Dry Ingredients.
- Cream butter and sugars in a stand mixer. Add egg yolk, vanilla, and molasses. Stir in pumpkin puree.
- Slowly add Dry Ingredients to wet mixture.
- Scoop dough, roll into balls, and flatten slightly on baking sheets.
- Bake for 11-13 minutes until edges are lightly browned.
- Cool cookies completely on baking sheets.
- Make icing by creaming butter, cream cheese, powdered sugar, milk, and reserved Spice Mix.
- Dip cooled cookies in icing and let set.
Notes
- Blotting pumpkin puree helps create a chewier cookie.
- Bang the baking sheet lightly if cookies aren’t spreading.
- Adjust milk in icing for desired consistency.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg