Pumpkin Oatmeal Cookies

I can't think of a single thing in the whole world that isn't more delicious with pumpkin added. If you consider the healthy benefits of adding pumpkin, I can't think of a single reason not to add pumpkin to everything that comes out of the kitchen. 

Ingredients

Cookies
1 cup unsalted butter
2 cups old-fashioned whole rolled oats
1 and 2/3 cup all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1 cup granulated sugar
3/4 cup brown sugar
1 egg yolk
2 teaspoons pure vanilla extract
1 cup pumpkin puree

Glaze
1/4 cup unsalted butter
1 and 1/2 cups confectioners' sugar
3 Tablespoons milk
1/4 teaspoon pure vanilla extract

Directions

In a large mixing bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Melt the butter in a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the pumpkin.

Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.

Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out since the cookies won't spread much unless you help out.

Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.

Make the icing: Whisk together the icing ingredients until smooth. Dip the top of each cookie into the icing.