1 cup pumpkin purée
1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
1 cup all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1 tsp pumpkin spice
1/2 tsp salt
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the pumpkin purée and egg, mixing until fully combined.
In another bowl, whisk together the flour, oats, baking soda, pumpkin spice, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges start to turn golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While your cookies cool, whisk together powdered sugar with a splash of milk or water until smooth and creamy. Adjust the consistency to your liking.
Once cookies are cool, drizzle the creamy icing over the top or use a piping bag for more detailed designs.
