1 cup pumpkin puree
1 cup brown sugar
1 large egg
2 ½ cups all-purpose flour
1 ½ cups rolled oats
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 tsp vanilla extract
1 cup powdered sugar (for icing)
1–2 tbsp milk (for icing)
Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the wet ingredients: In a large mixing bowl, beat together the pumpkin puree, brown sugar, and egg until well combined and smooth.
Add the dry ingredients: In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined.
Chill the dough: For best results, cover the dough and refrigerate for 30 minutes to allow the flavors to develop.
Scoop onto prepared sheets: Using a cookie scoop or tablespoon, drop rounded dough onto the lined baking sheet, leaving enough space between each cookie for spreading.
Bake the cookies: Bake for 10-12 minutes, or until the edges are slightly golden but the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Prepare the icing: In a small bowl, mix the powdered sugar and milk until smooth. Drizzle over the cooled cookies generously.
Enjoy! These soft iced pumpkin oatmeal cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
