iced oatmeal pumpkin cookie (single serve)
something about an iced oatmeal cookie just screams cozy!! So why not make it even more comforting with some pumpkin spice?! This giant single serve cookie can be shared (you can even make it two small cookies) or enjoyed solo.
These wholesome, soft-baked iced oatmeal pumpkin cookies Feature a cozy, spiced pumpkin base and a sweet, glistening glaze, they deliver all that nostalgic bakery flavor without any of the heavy junk. They’re entirely gluten-free, grain-free, and paleo-friendly, meaning you can finally treat your family to a seasonal favorite that tastes amazing and leaves everyone feeling good
iced pumpkin oatmeal cookie (single serve, giant)
A giant cookie, and you don’t have to share. 🍪🍂 This Iced Pumpkin Oatmeal Cookie is chewy, spiced just right, and made in single-serve size. Cozy afternoon treat = set
Ingredients
- 1/2 cup gluten-free quick oats, or pulse rolled oats slightly
- ½ cup almond flour
- 1 tbsp pumpkin purée
- 1/4 C tbsp coconut sugar or raw cane sugar
- 1.5 tbsp softened coconut oil, shortening, or butter
- 1 tbsp Whisked egg
- 1/8 tsp baking powder
- 1/8 tsp bsking soda
- ½ tsp cinnamon
- Pinch nutmeg
- 1/4 tsp pumpkin pie spice
- Pinch salt
Icing
- 3 –4 tbsp powdered sugar
- ½ –1 tsp dairy-free milk
- Optional: a sprinkle of cinnamon or pumpkin spice stirred into the icing
Instructions
- Preheat oven to 350°F, 175°C. Line a small baking sheet with parchment paper.
- In a bowl, mix together almond flour, oats, sugar, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
- Stir in pumpkin purée, coconut oil, and 2 tbsp milk until a thick dough forms. If too dry, add an extra splash of milk.
- Shape into a round cookie about ½ inch tall and 5–6 inches across.
- Bake for 14–16 minutes, until edges are golden and the center is set but soft.
- Let cool fully. Whisk icing ingredients until smooth and drizzle over the cookie. For a bakery finish, dust with a little cinnamon or pumpkin spice.
Tried this recipe?Let us know how it was!
