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ICED PUMPKIN OATMEAL COOKIES

These oatmeal and pumpkin cookies have been in process for some years and every year I try to perfect them. I finally perfected it and I’m ready to share my favorite version of oatmeal and pumpkin cookies!
These cookies are chewy but soft and covered with an incredible cinnamon and vanilla frosting!

INGREDIENTS

OATMEAL AND PUMPKIN COOKIES

2 1/2 cups old-fashioned oatmeal
2 1/3 cups all-purpose flour
1 tablespoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
3/4 cup (1.5 bars) unsalted butter, melted
1/3 cup pumpkin puree
1 1/2 cup granulated sugar
1 tbsp molasses
1 teaspoon vanilla extract
2 large eggs

1/2 cup raisins (optional)

CINNAMON SKY

2 cups powdered sugar
1 teaspoon cinnamon
4 tablespoons of water
1 1/2 teaspoons vanilla extract

TOOLS NEEDED
2 large cookie sheets
Parchment paper
Medium bowl
Whisk
Large bowl
Medium cookie spoon

INSTRUCTIONS

Preheat oven to 350 Β° F and line two large cookie sheets with parchment paper. Set aside.
In a medium bowl, mix oatmeal, flour, yeast, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, mix the melted butter, pumpkin, sugar, molasses and vanilla extract. Add the eggs and beat until smooth.
Add the dried oatmeal mixture, stirring until well combined. Add raisins and mix gently to integrate
With the ice cream / cookie ball, drop rounded tablespoons in prepared cookie trays.
Bake at 350 degrees for 10-12 minutes. Rotate the cookie sheet after 5-6 minutes. When the cookies are ready they will be brown.
Let the cookies stand on the trays for 5 minutes.
Transfer the cookies to a wire rack to cool for an additional 5 min.

ICING DIRECTIONS:
Whisk the powdered sugar, cinnamon, water and vanilla together into a small bowl until smooth.
Frost each cookie.
Set aside for the glaze to harden completely.
ENJOY!
Store the remaining cookies in an airtight container for up to a week..

Written by Allfoodrecipes

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