1 cup pumpkin puree
1 cup rolled oats
1 cup brown sugar
1/2 cup unsalted butter or coconut oil
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup icing sugar (for the icing)
Optional add-ins: chocolate chips, nuts, or dried fruits
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted butter (or coconut oil), and brown sugar. Mix until smooth.
Add in the rolled oats, baking soda, cinnamon, and flour (if using). Stir until just combined; avoid overmixing to keep the cookies soft.
If desired, fold in any add-ins such as chocolate chips or nuts.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
While the cookies are baking, prepare the creamy icing by mixing the icing sugar with a splash of milk (or a plant-based alternative) until smooth.
Once baked, cool the cookies on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, drizzle the creamy icing over each cookie and let it set for a few minutes before serving.
