Pumpkin Oatmeal Cookies

• 2 cups + 1 Tb all-purpose flour (spoon into measuring cup; level with knife)
• 1 tsp baking soda
• 1 Tb ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1.5 cups 100% whole grain quick oats

• Melt 1 cup (2 sticks) unsalted butter in microwave;
  use 15-second bursts to prevent splattering.
• Whisk in until just combined:
  • 1/4 cup molasses
  • 3/4 cup packed light brown sugar
  • 1/2 cup sugar-in-the-raw turbinado cane sugar
• Whisk in:
  • 1 egg yolk
  (save egg white in small tupperware in refrigerator, labeled with contents and date)
• Stir in with fork until just combined:
  • 3/4 cup pumpkin puree
  • 1 tsp pure vanilla extract
• Add dry ingredients to the wet mixture.
  Mix with a fork.
  Do not over-mix.
• Stir in:
  • 1/2 12-oz bag white chocolate chips
  • about 1/2 cup dried cranberries

• Scoop onto baking sheet with silicone baking liners.
• Flatten slightly (even pressing lightly with fingers works).
• Bake about 13 minutes; do not over-bake. (If they're still a bit shiny on top, I bake for one extra minute.)
• Put dough in refrigerator between batches.

• 8 oz cream cheese (at room temperature—do NOT microwave)
• 3 Tb butter (at room temperature—do NOT microwave)
• 1 tsp vanilla extract
• 2 cups powdered sugar

• Mix softened cream cheese, butter, and extract until smooth.
• Gradually mix in powdered sugar.
• If too thick, can add a bit of milk/cream/half-and-half.
• Iced cookies are harder to store (without messing up the icing). Also, some people like the cookies plain (not iced). So, you can just keep the prepared icing in a bowl close to the cookies in the refrigerator. People can then frost their cookies (or not, as desired) at eating time!