Warm Spices on a Cool Day

I am not one to be on the pumpkin spiced latte train. I don't understand people flocking to pay stupid money for a drink that mostly is warm spices and not necessarily pumpkin. I saw these cookies and with only a third of a cup of pumpkin, it feels silly to list them as pumpkin cookies. If you are like me and not a super fan of pumpkin - fear not - these cookies are amazing. These are more about the spice, oatmeal, and glaze more so than the pumpkin. These were not the cookies I thought would fly off the plan - but they ended up being that. Certainly a delicious treat to enjoy on a cool crisp day or a hot summer one. Just darn good cookies.

Iced Pumpkin Oatmeal Cookies
Ingredients
For the Cookies
2 ½ cups old fashioned oats
2 ⅓ cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
¾ cup 1.5 sticks unsalted butter, melted
⅓ cup pumpkin puree
1 ½ cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 large eggs
For the Icing
2 cups powdered sugar
1 teaspoon cinnamon
4 tablespoons water
1 ½ teaspoons vanilla extract

Preheat oven to 350°F and line two large cookie sheets with parchment paper. Set aside.
In a medium sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, whisk together the melted butter, pumpkin, sugar, molasses and vanilla extract. Add eggs and whisk until smooth.
Fold in the dry oat mixture, using a wooden spoon (or a silicone spatula) stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. I use a medium sized cookie scoop for this.
Bake for 10-12 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool an additional 5 minutes.
Once cookies are cooled, whisk together the powdered sugar, cinnamon, water and vanilla extract until smooth.
Generously frost each cookie (watch video to see how I dip them) and allow the glaze to harden completely before storing. Store in an airtight container for up to a week.