Step 1

Preheat oven to 350°F and line two large cookie sheets with parchment paper. Set aside.

Step 2

In a medium sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

Step 3

In a large bowl, whisk together the melted butter, pumpkin,sugar, molasses and vanilla extract. Add eggs and whisk until smooth.

Step 4

Fold in the dry oat mixture, using a wooden spoon (or a silicone spatula) stirring until thoroughly combined.

Step 5

Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. I use a medium sized cookie scoop for this.

Step 6

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.

Step 7

Once cookies are cooled, whisk together the powdered sugar, cinnamon, water and vanilla extract until smooth.

Step 8

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.