Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a bowl, combine pumpkin puree, coconut oil, maple syrup, and brown sugar until smooth.

Whisk together flour, oats, coconut sugar, baking soda, cinnamon, salt, and nutmeg in another bowl.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Drop spoonfuls of dough on the baking sheet, spacing them about 2 inches apart.

Bake for about 10 minutes until edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Prepare the frosting by mixing powdered sugar, almond milk, and vanilla extract until smooth.

Frost cooled cookies with the cinnamon frosting before serving.