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 (blotted)
- 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 (as needed)
Instructions
- Prep Pumpkin: Line a plate with paper towels, spread pumpkin puree on top, and let sit for 15+ minutes. Blot moisture with dry paper towels before using.
- Cookies: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk Spice Mix ingredients in a large bowl. Reserve 1 teaspoon for icing. Add Dry Ingredients to remaining spices.
- Cream butter and sugars in a stand mixer until light and fluffy (2 minutes). Add egg yolk, vanilla, and molasses; mix well.
- Mix in blotted pumpkin. Slowly add Dry Ingredients on low speed until combined.
- Scoop dough (1.5 tbsp per cookie), roll into balls, and flatten slightly on baking sheets (3 inches apart).
- Bake 11-13 minutes until edges brown and tops set. If cookies don’t spread by minute 9, lightly bang the tray on the counter and return to oven.
- Cool completely on baking sheets.
- Icing: Cream butter, cream cheese, powdered sugar, 2 tbsp milk, and reserved Spice Mix. Adjust milk for drippy consistency.
- Dip cooled cookies in icing and let set before serving.
Notes
- Blotting pumpkin removes excess moisture for chewier cookies.
- Omit pecans for nut-free cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
- Freeze un-iced cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg