• 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.