• Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Pumpkin Oatmeal Cookies

• In a medium-sized mixing bowl, whisk together the old-fashioned oats, flour, baking soda, pumpkin pie spice, corn starch, cinnamon, and salt. Set aside.
• In a microwaveable-safe bowl, melt the butter and let it cool on the counter for just a few minutes.
• In a large mixing bowl, whisk together the melted butter, brown sugar, and sugar until combined. Then whisk in the egg, pumpkin puree, and vanilla extract.
• Add the flour mixture and use a rubber spatula to fold everything together until combined.
• Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 8 cookie dough balls on each baking sheet. Bake for 11-14 minutes, or just until the edges of the cookies start to turn light brown in color.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.

Maple Icing (optional)

• In a small bowl, use a fork to mix together the powdered sugar, milk, maple syrup, and maple extract. The icing should be thick but also thin enough to drizzle off the fork.
• Once the cookies have completely cooled, drizzle the icing over the top. You could also use an offset spatula to individually frost each cookie.
• Keep any leftover cookies in an airtight container on the counter for up to 7 days.