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–+ servings
David Murphy

Iced Pumpkin Cookies

Iced Pumpkin Cookies are soft like pumpkin pie with a sweet and tangy cream cheese frosting - perfect with a pumpkin latte this pumpkin season!
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Prep Time 12 minutes
Cook Time 11 minutes
Additional Time 3 hours
Total Time 3 hours 23 minutes
Servings: 12 Cookies
Course: Cookies
Cuisine: American

Ingredients
  

  • ½ cup pumpkin puree such as Libby’s not pumpkin pie filling
  • 7 oz butter melted
  • 1 teaspoon vanilla extract
  • ½ cup white sugar
  • 1 large egg room temperature
  • 1 + ½ cup flour sifted
  • 1 cup oats regular not wholegrain
  • 1 teaspoon baking soda sifted
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon ground
  • 1 teaspoon salt
Frosting
  • 4 oz cream cheese softened
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions
 

  1. Preheat the oven to 350F. In a large bowl beat eggs, sugar, vanilla. Add pumpkin puree.
  2. In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Stir in the oats with a spatula.
  3. Mix until ingredients are almost combined.
  4. Refrigerate for 3 hours or overnight. Shape about 2 tablespoon size balls and arrange on baking sheet leaving at least 2 inches apart. Slightly press down the cookies.
  5. Bake for 12 minutes.
  6. The cookies will have a very soft and moist center inside.
  7. Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Meanwhile combine the icing ingredients and once cookies are cool to touch top with frosting and enjoy.

Notes

Flavor and texture - soft and flavor just like a pumpkin pie.
Refrigerate the dough until set and easy to form balls.
Baking time will vary on ovens, usually about 12-13 minutes here.

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