In a small pot melt butter and pumpkin purée. Stir to combine. Once combined remove the mixture from the heat and stir in the vanilla extract, cinnamon, almond milk and honey.
Pour the pumpkin purée mixture over the oats and stir until all of the oats are wet.
Scoop out 2 tablespoons of the oat batter and roll it into a ball and press it flat to form a cookie. Place the cookie on a baking sheet. Repeat until no batter is left and place the cookies in the freezer to harden.
Make the Chocolate Dip
While the cookies harden in the freezer, combine butter, powdered sugar and cocoa powder in a small skillet or double boiler. Stir over low heat until a chocolate syrup is formed. Lower the heat and dip half of each cookie into the chocolate. Place the cookie back on the freezer to harden.
Notes
Note: These cookies will last in the fridge for up to 7 days and in the freezer for 3 months.