Step 1

Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.

Step 2

Add rolled oats, all purpose flour, coconut, baking soda, salt, cinnamon and pumpkin pie spice to a mixing bowl and mix together.

Step 3

Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

Step 4

Add pumpkin purée and vanilla extract and mix in.

Step 5

Add dry ingredients to wet and mix with a spoon or spatula into a thick cookie dough.

Step 6

Break off pieces of the dough and roll it into balls. Place them evenly on parchment lined baking sheets. Aim to get 20 cookies in total and spread them over two large cookie sheets (10 cookies per baking sheet).

Step 7

Bake them one tray at a time for 15 minutes. If they haven't spread much on their own, flatten them with a fork as soon as they come out of the oven puffy and soft.

Step 8

Leave them on the baking sheet to cool down and firm up before frosting.

Step 9

Sift powdered sugar into a bowl and add soy milk and vanilla extract and mix into a thick frosting.

Step 10

Spoon it over the top of the cookies with a teaspoon. Place into the fridge for 5 minutes for the frosting to set and your cookies are ready to serve!