1 cup pumpkin puree
1 ½ cups rolled oats
½ cup brown sugar
½ cup granulated sugar
½ cup butter or margarine
1 large egg
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter (or substitute) with brown sugar and granulated sugar until light and fluffy.
Mix in the pumpkin puree and egg until well combined, adding the vanilla extract at this stage.
In another bowl, whisk together the oats, flour (if using), baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Drop by tablespoons onto the prepared baking sheet, leaving enough space between cookies for spreading.
Bake for 10-12 minutes or until edges are lightly golden. Let sit on the baking sheet for 5 minutes before transferring to wire rack.
Make the icing by whisking together powdered sugar, a splash of milk, and vanilla extract, adjusting the consistency as needed.
Drizzle icing over the cooled cookies and enjoy!
