1 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1.5 cups all-purpose flour
1.5 cups old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Icing: 1 cup powdered sugar
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree and eggs until fully incorporated.
In another bowl, whisk together the flour, oats, baking soda, spices, and salt until well blended. Gradually add this mixture to the wet ingredients and stir until just combined.
Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Mix the powdered sugar with enough milk to reach your desired consistency and drizzle over the cookies once they are cool.
Serve and enjoy!
