(as adapted from http://krystalschlegel.com/)

Ingredients:

• 2 cups oats (Trader Joes rolled oats here worked great)
• 1 egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla bourbon extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/8 teaspoon salt
• 1/2 cup honey
• 1/2 cup pumpkin puree (again, I used Trader Joes here – it’s a little soupier than Libby’s. If you’re using a soupier consistency puree, I’d add a couple more spoonfuls of oats, my cookies were just a little too sticky)
• 1 ½ teaspoons baking powder

Maple Glaze –

This is just a really basic guide – go ahead and mix the sugar and maple syrup and milk in varying amounts until you’re satisfied with the flavor/consistency/color. It’s all about your preferences, as the baker, you get to decide what is most delicious and everyone else just has to eat them!

• 2 cups powered sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• splash of milk (about 1 to 2 tablespoons)

To make:

Preheat oven to 325 F. Line a cookie sheet with parchment paper, if you want, for easy cleanup.

In a large bowl, combine egg, oil, vanilla honey. Mix until consistent. Then add in the oats, spices, baking powder, and pumpkin puree. Combine, and chill for 1/2 hr.

Scoop spoonfuls onto baking sheet, and bake for 12-15 minutes (depending on your oven – I tend to need to bake on the longer side, these cookies went in for about 14 minutes).

Glaze, if you desire. You should desire.