These easy chewy pumpkin oatmeal cookies are drizzled with a sweet maple icing. But the best part about these fall-inspired breakfast cookies is that they come together in just 20 minutes.
Preheat oven to 350 degrees. Using paper towels or a clean dish towel, squeeze out excess liquid from pumpkin puree. Place pumpkin puree, egg, butter, sugars and vanilla extract in a bowl and whisk until combined. Set aside. Mix together flour, oats, baking soda, salt and spices in a separate bowl. Add wet ingredients to dry ingredients, mixing with a wooden spoon until just combined.
Place 2 tablespoon rounds of cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat, spaced 2 inches apart. Bake for 12-15 minutes. Remove from oven and transfer to wire racks to cool.
To make the maple icing, whisk together powdered sugar, milk and maple syrup in a bowl. If icing is too thick, gradually add more milk 1 teaspoon at a time. If icing is too runny, gradually add more confectioners sugar until desired consistency is reached.