Pumpkin Oatmeal Cookies

Directions

1. Position oven racks in the upper and lower thirds, then preheat to 350°F. Line two large baking sheets with parchment paper.
2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In another large bowl, use an electric mixer on medium speed to cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in egg, pumpkin puree, and maple syrup on medium speed until combined. Gradually add the flour mixture, beating until fully incorporated. Stir in rolled oats and chopped pecans. Cover the dough and refrigerate until cold, about 30 minutes.
3. Scoop 16 (1/4-cup) portions of dough and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball with your palm. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely on the sheets.
4. In a small bowl, whisk together powdered sugar, maple syrup, and a pinch of pumpkin pie spice. Add water, 1 teaspoon at a time, until the icing is thick but pourable.
5. Drizzle the icing over the cooled cookies. Let stand until the icing sets, about 15 minutes.