Pumpkin Oatmeal Cookies

Irresistibly moist and chewy cookies filled with warm spices and pumpkin flavor.

Scale

2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
2 1/2 cups old-fashioned oats
1 2/3 cups all-purpose flour
1 cup chopped pecans (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup brown sugar
1 egg yolk
2 tablespoons unsulfured molasses
2 teaspoons pure vanilla extract
1 cup pumpkin puree
Icing: 4 tablespoons unsalted butter, 2 ounces cream cheese, 1 1/4 cups powdered sugar, 2-4 tablespoons milk, reserved spices.

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Prepare pumpkin: Spread 1 cup of pumpkin puree on a plate lined with paper towels and let it absorb excess moisture for 15 minutes. Blot before adding to dough.
Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
In a small bowl, whisk spices together and set aside.
In a large bowl, whisk combined spices, all-purpose flour, baking soda, and salt.
Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add egg yolk, molasses, vanilla extract, and pumpkin puree to the butter mixture and mix until combined.
Fold dry ingredients into the wet mixture until just combined.
Scoop out tablespoons of dough onto prepared baking sheets, spacing them apart.
Bake for 11-13 minutes or until edges are lightly browned.
Cool on baking sheets for a few minutes before transferring to wire racks.
For icing, whip together reserved spices, softened butter, cream cheese, powdered sugar, and enough milk to reach desired consistency. Dip the tops of cookies in icing and let set.

To prevent cookies from spreading too much, chill the dough for 30 minutes before baking.