– 1 cup Unsalted butter melted – 1 ¼ cups Brown sugar light or dark packed – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 cup Pure pumpkin puree not pumpkin pie filling – 1 Egg yolk room temperature – 2 ½ cups All-purpose flour – 1 ½ cups Quick oat – ½ teaspoon Baking soda – ½ teaspoon Baking powder – 1 teaspoon Salt – 2 teaspoon Ground cinnamon – 1 ½ teaspoon Pumpkin pie spice – ¼ teaspoon Ground nutmeg – 2 oz Cream cheese room temperature – 1 tablespoon Unsalted butter room temperature – ¾ cup Powdered sugar sifted – 1 teaspoon Vanilla bean paste or extract – ⅓ cup Milk
Preheat oven to 350F. Parchment two cookie sheets. Set aside.Mix flour, quick oats, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a bowl. Put pumpkin puree in a bowl. Use a paper towel to absorb fluids.
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Beat butter, brown sugar, and sugar with a mixer. Beat high for 3 minutes. Mix in pumpkin puree, egg yolk, and vanilla. Just blend.Mix in dry ingredients. Just blend.
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Take 2oz (2 Tablespoons) cookie scoops and scoop generous cookie dough balls. Use 6 cookie dough balls per sheet. Flatten cookie dough balls slightly.
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14 to 16 minutes in the oven. When the sides are just beginning to turn golden brown, the cookies are done baking. Five minutes should pass while they're on the baking sheet. After that, move to a rack for cooling.
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Beat butter and cream cheese on high with a hand mixer. Beat 1 minute. Mix in sifted powdered sugar. Mix. It will start dry, then smooth. Add vanilla.
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Add milk. Beat to a thin glaze. Make it thin enough to spread over cookies. Put glaze in a squeeze bottle or bag. Apply glaze on cookies.
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