Preparation Steps

• Preheat the oven to 375 degrees Fahrenheit.
• In a large bowl, combine the oat flour, all-purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk together the vanilla extract, canned pumpkin, egg, maple syrup, and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients and stir until just combined. Add the mini chocolate chips (if using) and stir a few times to distribute them throughout the batter.
• Scoop small amounts of the batter onto a baking sheet lined with parchment paper. Using a round cookie scoop can help achieve a uniform shape. Sprinkle the tops with a little extra turbinado sugar and bake for 10-12 minutes.
• While the bites are baking, prepare the glaze. Melt the butter in a small saucepan over low heat. Stir in the powdered sugar; it may clump initially. Add the maple syrup and milk to smooth out the mixture, whisking to break apart any sugar clumps. Add more milk or water in very small amounts if needed to reach your desired consistency. Once the glaze is smooth and pourable, drizzle it over each warm pumpkin bite. The glaze should set almost immediately.