White Chocolate-Iced Pumpkin Cookies

White Chocolate-Iced Pumpkin Cookies

Yield: 6 cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 30 minutes
  • Total Time: 55 minutes

Ingredients:

  • ½ cup Bake Believe® White Melting Wafers
  • 1 cup canned pumpkin puree
  • ⅓ cup maple syrup
  • 2 cups rolled oats
  • 1 teaspoon pumpkin pie spice, plus more for garnish
  • ½ teaspoon salt

Instructions:

  1. Preheat oven to 350°F.  Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine the pumpkin puree, maple syrup, rolled oats, pumpkin pie spice, and salt.
  3. Using a ¼-cup scoop, drop the dough into 6 portions onto the lined cookie sheet.
  4. Flatten the mounds of dough until the cookies are about 2 inches wide.
  5. Bake until the cookies become firm, about 13 minutes.
  6. Place the white melting wafers in a heat-proof bowl and microwave in 20-second intervals, stirring in between, until completely melted and smooth.
  7. Spread about ½ tablespoon of melted wafers onto each cookie.
  8. Sprinkle with pumpkin pie spice.
  9. Allow the cookies to sit at room temperature until the white melting wafers have set, about 15 minutes.
  10. Enjoy right away or store in an airtight container at room temperature for up to 3 days.