2 cups all-purpose flour (or whole wheat/gluten-free flour)
1 cup old-fashioned oats (or quick oats)
1 cup pumpkin puree (or applesauce for a lighter version)
1 cup sugar (or brown sugar/coconut sugar for a lower-calorie version)
1/2 cup butter (or coconut oil/unsweetened applesauce)
1 large egg (or flax egg/applesauce)
1 tsp baking powder (or baking soda)
1 tsp cinnamon (or nutmeg/pumpkin spice blend)
1 tsp vanilla extract (or maple extract)
1–2 cups icing sugar (or monk fruit sweetener for a sugar-free alternative)
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together flour, oats, baking powder, and spices.
In another bowl, beat the softened butter with the sugar until light and fluffy.
Mix in the pumpkin, egg, and vanilla extract into the butter mixture until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Use a cookie scoop or spoon to drop dollops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, mix icing sugar with a little water and vanilla until you achieve a glaze-like consistency.
Drizzle the icing over the cooled cookies and let it set before serving.
