½ cup + 2 tbsp old fashioned oats, (grind them to powder form)
½+1/8 tsp baking powder
1.5 tsp cinnamon powder
1 tsp ginger powder
½ tsp nutmeg powder
½ tsp salt
1 stick (8 Tbsps) unsalted butter at room temperature
½ cup brown sugar
½ cup granulated white sugar
1 large egg
2 tsp vanilla extract
¾ + ⅛ cup pumpkin puree
Glaze
2 Tbsp Pumpkin Peanut Butter ( If you can't find pumpkin peanut butter, add 1 tbsp pumpkin puree + 1 tbsp plain peanut butter + ½ tsp pumpkin spices)
1 tbsp water, or more/less as needed
4 tbsp white powdered sugar
Instructions
Pre heat oven to 350F.
Cream room temperature butter and both sugars for 5-6 mins until pale and fluffy.
In a bowl, mix flour, oat powder, baking powder, cinnamon, ginger, nutmeg and salt. Stir until mixed.
Once the butter & sugar mixture is pale & fluffy, add egg and vanilla extract and mix for another 30 seconds. Now add pumpkin puree and the dry mix and mix until combined evenly for a minute or so.
Lay parchment paper on baking sheet. I like to use ice cream scoop to scoop out my cookie dough as it means even cookies. But if you don't have one, you can use a spoon.
Scoop out cookies with little distance in between them. I ended up with 13 large and 1 small cookie on 2 cookie sheets.
Place them in the pre heated oven. Bake for 12 mins, rotate and bake for another 12 minutes or until bottom is golden brown.
Transfer them to a cooling rack and start preparing the glaze.
Mix all the glaze ingredients and transfer them to a zip lock bag. Tie it tightly at the back and cut a small hole in the front to pipe the glaze on cookies. Pipe glaze on cookies in any pattern you want and enjoy!!