Iced pumpkin oatmeal cinnamon cookies

Start by preheating your oven to 350°F (175°C). In a bowl or stand mixer, beat the soft butter, light brown sugar, and sugar for 2 minutes until creamy. Add in the pumpkin puree, egg, and molasses and beat for an additional 30 seconds. Add the rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients and fold until just combined. Using a cookie scoop, scoop the dough onto a lined baking tray. Bake for 10-12 minutes. Let the cookies cool completely before adding the cream filling. For the filling, combine heavy whipping cream and powder sugar. Apply the cream filling to the cooled cookies. Enjoy!