• In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachemnt, cream the non dairy butter and brown sugar until well combined and fluffy.
  8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed
• Add the pumpkin puree and vanilla and mix on low speed until combined.
  ¼ Cup Canned Pumpkin Puree, 1 teaspoon Vanilla Extract
• Add the rolled oats, flour, cornstarch, pumpkin pie spice, baking soda and salt and mix on low until combined. Scrape the bottom of the bowl with a rubbler spatula to ensure the dough is well combined. Leave the cookie dough on the counter while the oven preheats.
  1 ½ Cups Old-Fashioned Rolled Oats, ¾ Cup All-Purpose Flour, 1 tablespoon Cornstarch, 2 ½ teaspoon Pumpkin Pie Spice Mix, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
• Heat oven to 350*F. Line a baking sheet with parchment paper.
• Once the oven is heated, use a 3-tablespoon cookie scoop to scoop 6 mounds of cookie dough onto a parchment lined baking sheet. Bake in a 350* F oven for 12-14 minutes, turning the pan halfway through baking. The cookies should be golden brown around the edges.
• Allow the cookies to cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Repeat with the remaining cookie dough.

Make the Pumpkin Glaze

• While the cookies cool, in a medium bowl, combine powdered sugar, pumpkin puree, non-dairy milk and pumpkin pie spice mix. Whisk until completely smooth.
  1 Cup Powdered Sugar, sifted, 2 tablespoon Canned Pumpkin Puree, 1-2 teaspoon Non-Dairy Milk, ¼ teaspoon Pumpkin Pie Spice Mix
• Transfer the glaze to a piping bag or a zip-top bag. Cut the tip with scissors and pipe a drizzle of glaze onto the cookies. Enjoy!