These pumpkin oatmeal cookies with cream cheese icing are deeeelicious! They're gluten-free and use no refined sugar. The cream cheese icing is made without powdered sugar – instead using coconut sugar to sweeten.
Preheat the oven to 350°F. Spray a baking sheet with cooking spray or line it with parchment paper.
In a large bowl mix the oat flour, coconut sugar, baking soda, baking powder, and pumpkin spice together (you can make your own spice mix - see notes).
Add the pumpkin puree, vanilla extract and 2 eggs. Mix together.
Use a cookie scoop or spoon to create mounds. The batter will be sticky. Place onto the baking sheet.
Use a fork to gently flatten the cookies. Rinse the fork under water before pressing to help with stickiness.
Bake for 10-12 minutes. Let sit for 10 minutes then transfer to a baking rack to cool completely before icing.
To make the cream cheese icing, see instructions here.Place cream cheese frosting in a plastic sandwich bag. Seal the top tightly and snip a tiny piece of the corner to create a piping bag. Frost the top of each cookie.
Sprinkle the tops with a bit of cinnamon. Serve and enjoy!
You can make your own pumpkin pie spice using 11/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice.