Friday, September 25, 2015
1 cup (2 sticks) unsalted Fleischmann's margarine, slightly softened
1 1/2 cups packed light brown sugar
scant 1 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons vanilla extract
3 cups old-fashioned rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
dash of salt
Pillsbury vanilla or cream cheese (surprisingly dairy-free) icing
1/4 teaspoon pumpkin pie spice
In stand mixer, beat together margarine, sugars, pumpkin and vanilla extract. Meanwhile, whisk together in a separate bowl the oats, flour, baking soda, cinnamon, 1 teaspoon pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least one hour.
Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using an ice cream scoop, drop spoonfuls of dough at least 2 inches apart for cookies, pressing down gently into round slightly flattened shape. Bake 12 to 15 minutes until center is slightly firm to touch and edges are golden. Allow to cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Meanwhile, stir 1/4 t. pumpkin pie spice into icing and refrigerate until ready to use.
Spread icing on cookies to make sandwiches. Store in refrigerator in airtight container.