Pumpkin Oatmeal Cookies

My love for canned pumpkin continues into these nutty, crunchy fall cookies that I found over here and tweaked here and there.

Ingredients
1 cup all-purpose flour
2 cups quick-cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
2 tbsp. butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
6 tbsp. canned pumpkin
2 tsp. vanilla extract
3/4 cup slivered almonds or chopped pecans


For glaze:
1/2 cup powdered sugar
2 tbsp. milk
1 tbsp. honey
1 tsp. vanilla extract


Directions
1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the cinnamon, ginger, allspice and nutmeg.
3. In a medium mixing bowl, combine the flour, oats, baking powder and baking soda. Also, add in the cinnamon mixture. Set aside.
4. In a large mixing bowl with a stand- or hand-mixer, cream together the butter, sugar and brown sugar on medium speed.
5. Add the egg, canned pumpkin and vanilla extract. Mix until combined.
6. With a mixer on low, slowly add the flour mixture and stir until just combined.
7. Stir in the almonds or pecans with a spatula. Don't overmix!
8. Line two baking sheets with parchment paper.
9. Drop the dough by large tablespoons onto the parchment paper.

10. Bake for 10 minutes or until the cookies are light brown around the edges.
11. Remove from oven and let cool for a minute before transferring to a wire rack to cool completely.

To make the glaze:
1. Combine the powdered sugar, milk, honey and vanilla extract and whisk into a glaze.
2. Once the cookies are cooled, drizzle with the glaze and let dry completely before storing in an airtight container.