Iced Oatmeal Pumpkin Cookies

Classic old-fashioned oatmeal cookies with a twist! These are sweet and hearty Pumpkin Oatmeal Cookies with a sweet icing and pecans sprinkled on top! They are full of oats, delicious pumpkin, and nutty pecans in every bite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350℉/180℃ and line two trays with parchment paper. Melt and cool the butter. Chop the pecans and set aside.

Step 2

In a medium bowl, add in flour, oats, cinnamon, allspice, nutmeg, ginger, cloves, baking powder, baking soda, and salt.

Step 3

In a large bowl, whisk cooled butter, brown sugar, and sugar. Add in vanilla, egg, and pumpkin. Whisk until smooth.

Step 4

Add in the dry ingredients and mix until a soft cookie dough forms. Don’t over-mix!

Step 5

Scoop 6 cookie dough balls (I used a 1.5oz/3tbsp cookie scooper) and place on the prepared cookie sheet.

Step 6

Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft.

Step 7

Remove from oven, let the cookies cool on the hot pan completely.

Step 8

To make the icing, add icing sugar and vanilla (or milk) and mix until a thick consistency forms. Add more/less vanilla (or milk) until desired consistency is created.

Step 9

Lightly dip the tops of the cookies in the icing and sprinkle chopped pecans on immediately.

Step 10

Allow the cookies to set and enjoy!

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