Per usual, these made an Oakley dozen (aka 11 cookies instead of a full dozen). They are great with and without the icing and taste like oatmeal cookies but with a fall twist! 

Ingredients

• Cookie Ingredients
  • 1 cup old-fashioned oats
  • 1 cup Kamut flour or 1.5 cups All-Purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 6 TBSP butter- melted and slightly cooled
  • 1/3 cup pumpkin puree (not pie filling)
  • 1/2 cup sugar
  • 1 TBSP brown sugar
  • 1 tsp almond extract
  • 1 large egg
• Icing Ingredients
  • 1 cup powdered sugar
  • 1 TBSP whole milk

Directions

• Preheat oven to 350
• Combine melted butter, pumpkin, sugar, brown sugar, almond extract, and egg in a medium-sized bowl. Whisk together 
• Add oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and fold in
• Drop a heaping rounded TBSP of dough onto a parchment-covered cookie sheet
• Bake for 10 – 12 minutes and let the cookies rest on the baking sheet for at least 10 minutes before moving to a wire cooling rack
• Once cooled, make icing and top each cookie
• Enjoy! 

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