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!
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
- Preheat the oven to 350F. In a large bowl beat eggs, sugar, vanilla. Add pumpkin puree.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Stir in the oats with a spatula.
- Mix until ingredients are almost combined.
- 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.
- Bake for 12 minutes.
- The cookies will have a very soft and moist center inside.
- 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.
Refrigerate the dough until set and easy to form balls.
Baking time will vary on ovens, usually about 12-13 minutes here.