Pumpkin Spice Oatmeal Cookies

• ½ cup of salted, melted butter (115g)
• ¾ cup of light brown sugar (150g)
• ½ cup of pure pumpkin puree (120g)
• 1 teaspoon of vanilla extract (5ml)
• 1 large egg (approx. 50g)
• 1 cup of all purpose flour (120g)
• ½ teaspoon of cinnamon (1g)
• ¼ teaspoon of nutmeg (.5g)
• ¼ teaspoon of cloves (.5g)
• ¼ teaspoon of ginger (.5g)
• ½ teaspoon of baking soda (2.5g)
• ½ teaspoon of salt (2.5g)
• 2 cups of quick oats (160g)

• ½ teaspoon of cinnamon (1g)
• 1 tablespoon of pumpkin puree (15g)
• 2 tablespoons of oat milk (30g)
• 1 cup of powdered sugar (125g)

Start by preheating my oven to 375 degrees (F) / (190 C). After, Melt my butter for about 45 seconds in the microwave. In a large bowl, Add in the butter, pumpkin puree, brown sugar, vanilla extract, and the egg. Whisk this for 2-3 minutes. Then Add in the flour, pumpkin spices, baking soda, salt, and oats.

Mix this together with a spatula until everything was well combined. After, Line my baking pan with parchment paper and portioned out 6 ounces of cookie dough per cookie. This recipe made me 12 cookies!

Let the cookie dough chill in the freezer for 15 minutes.

Then Bake this for 15-20 minutes, or until the cookies were golden brown.

Once they were done baking, Let the cookies cool down for 30 minutes. In the meantime, Add the Pumpkin Icing ingredients into a small bowl and whisked it together for 2-3 minutes. Add this into a small ziploc bag and made a small cut on a corner of the bag to pipe the icing on top of the cookies.

You can eat them right away but let the icing set for another 30 minutes to solidify.