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