Instructions :
Preheat the oven to 350°F and line two baking trays with baking paper or non-stick silicone baking mats.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt and set aside.
In another large bowl, whisk together the butter, pumpkin puree, sugar, molasses and vanilla.
Gradually add the eggs until smooth.
Gradually add the oatmeal mixture to the large bowl and mix until everything is well combined.
Using a biscuit scoop, place the balls of pumpkin oatmeal mixture on the prepared baking sheets.
Bake at 350 degrees for 10-12 minutes, turning the sheets halfway through baking. When the biscuits are ready, they will start to take on a deep golden colour.
Remove them from the oven and let them cool on a baking sheet for about five minutes before placing them on a wire rack to cool.
Prepare the icing
In a small bowl, whisk together the icing sugar, cinnamon, water and vanilla until frosted.
Place each pumpkin and oatmeal biscuit, top side down, into the bowl of icing so that the top is covered.
Turn the biscuits upside down and place them on a cooling rack to allow the icing to cool and harden.
Repeat for each biscuit. Sprinkle the biscuits with a pinch of cinnamon.
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