Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (makes 3-4 dozen)
Ingredients:
2 cups flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Sprinkling of allspice
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups oats
3/4 cup white chocolate chips
3/4 cup Craisins

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a mixing bowl, combine flour, baking soda, spices and salt. Mix together until combined. Set aside.

In a separate bowl, cream together butter and sugar (white and brown) with an electric mixer. Mix until light and fluffy. Beat in the egg and vanilla until well incorporated. Beat in pumpkin puree. Slowly add in dry ingredients (I did this with a wooden spoon) until just incorporated. Mix in oats, white chocolate chips and oats by hand.

Using a small dough scoop (or a spoon) drop dough onto baking sheet, spaced 2 inches apart. Bake for approximately 14 minutes. Allow cookies to cool slightly on the baking sheet before transferring them to a cooling rack. Let cool completely before storing.

From Annies Eats and My Baking Addiction

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Iced Oatmeal-Applesauce Cookies

• Makes about 2 1/2 dozen

Ingredients

• 4 tablespoons unsalted butter, melted
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup chunky-style applesauce
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 cup golden raisins
• 1 3/4 cups confectioners' sugar
• 3 tablespoons pure maple syrup

Directions

1. Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set

marthastewart.com

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