- 2 cups All-purpose flour
- 2 1/2 cups quick cooking oats (or regular rolled oats pulsed slightly in food processor)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 1 tsp sea salt
- 12 Tbsp butter (1 1/2 sticks), unsalted, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 1/2 cup pure pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups powdered sugar, sifted
- 3-4 Tbsp milk
Preheat oven to 350 F. Prep cookie sheets with either silicon bake mats or parchment paper.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, spice and salt. Set aside.
In the bowl of a stand mixer or large bowl using a hand mixer, cream together the butter and sugars, stopping to scrape down the sides with a spatula when needed. Add the pumpkin puree and mix again. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract. Add the dry ingredients and mix on low until just combined.
Using a small cookie scoop, scoop 1 1/2 tablespoons of dough and place 2 inches apart on a cookie sheet. Wet the back of a spoon with water and gently flatten each cookie just slightly.
Bake for 11-13 minutes until flattened and slightly browned on the edges. Remove from oven and cool for 3 minutes on the pan, then carefully remove to wire cooling racks and cool completely before glazing.
For the Glaze:
Whisk together the powdered sugar and 3 tablespoons of milk. If it’s too thick to drizzle add another tablespoon of milk.
Slide a cookie sheet under the wire cooling racks to catch the drips and drizzle the glaze over the cookies. Let the glaze harden before serving. Store in an airtight container for one week or freeze in airtight resealable bags up to 3 months.