These cookies are fall in dessert form. They’re lower in sugar than other pumpkin spice cookie recipes and can be made with or without the sugar drizzle.
1 cup old fashioned oats
¾ cup white whole wheat flour
½ cup cane sugar
2 ½ tablespoons pumpkin pie spice
3 tablespoons butter, melted
1 teaspoon vanilla extract
¾ cup pumpkin puree
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Preheat the oven to 325 degrees F
In a large bowl, combine the oats, flour, sugar, and spice and stir till mixed.
Add the butter, vanilla, and pumpkin and stir till fully combined.
Scoop a heaping tablespoon of batter and roll to form a ball. Place on cookie sheet and gently pat to flatten and create desired shape (cookies will not spread).
Bake for 11 to 14 minutes or until the cookies are golden brown on top.
Remove from the oven and let cool for 10 minutes.
If adding sugar drizzle, mix the powdered sugar, milk, and vanilla extract together in a small bowl until fully combined. Drizzle cookies and allow sugar to set before serving.