Preheat oven to 350 degrees. I use an oven thermometer to make sure my oven heats to the appropriate degrees. Line a baking sheet with parchment paper.
In a large bowl combine gluten-free flour, ground cinnamon, nutmeg, baking soda, and salt. Mix well.
Add gluten-free quick oats and mix well.
After dry ingredients are combined add pumpkin, maple syrup, and melted coconut oil. Mix well.
Drop a heaping tablespoon of mixture onto baking sheet. I use a 1 1/2 tablespoon cookie scoop.
Bake 15-17 minutes. Using a spatula, transfer cookies to cooling rack.
Once cookies are completely cooled drizzle icing atop the cookies. I occasionally just dip the tops of the cookies in the icing if I am in the mood for more icing.
Store in a sealed container in the refrigerator for up to a week.
I make these for my kiddos so I don't make big cookies. If you scoop out bigger spoonfuls you will get about 12 cookies.
You may also spoon the mixture into muffin tins!