Chewy Iced Pumpkin Oatmeal Cookies

Servings: 8

Total time: 58 minutes, including chilling time

INGREDIENTS

For cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
1 large egg
¾ cup pumpkin puree
1 teaspoon pure vanilla extract
1½ cups (180g) all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon Diamond Crystal® Baking Salt
3 cups old-fashioned rolled oats
For icing:
1 cup powdered sugar
2-3 tablespoons whole milk
For topping:
½ cup powdered sugar
2 teaspoons ground cinnamon

DIRECTIONS

For cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Beat butter, brown sugar and granulated sugar together in a large bowl until light and fluffy, about 3-5 minutes. Add egg, pumpkin and vanilla and combine until smooth.
Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda and baking salt in a separate small bowl. Gradually mix dry ingredients into wet ingredients until smooth.
Fold in oats until mixture is just combined.
Scoop 2-3 tablespoon-sized mounds onto prepared baking sheets about 2 inches apart. Flatten slightly with wet fingers and chill dough for at least 30 minutes.
Bake until edges are set and centers are soft but not wet, about 11-13 minutes. Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
For icing: Whisk together powdered sugar and milk until smooth.
Once cooled, spread icing over each cookie and return to cooling rack to dry completely, about 20 minutes, or until icing is dry to the touch.
For topping: Meanwhile, combine powdered sugar and cinnamon in a small bowl. Transfer to a fine mesh sieve. One at a time, top each cookie with jack-o-lantern stencil and dust with cinnamon sugar mixture. Repeat with remaining cookies and serve.