Directions

1. Preheat the oven to 350˚ F. Lightly grease two cookie sheets. Set aside.
2. Put the flour, oats, baking soda, and salt into a large bowl. Stir to combine and set aside.
3. Put the butter, both sugars, and the Kandy Spice into a separate bowl and cream with an electric mixer until light and fluffy. Add the egg and vanilla extract and beat until completely combined.
4. Stir about one third of the dry ingredient mixture into the butter mixture, then add about a third of the pumpkin and stir it in. Repeat these alternating additions two more times. Drop the dough in quarter-cupfuls onto the baking sheets, flattening each 'mound' very slightly.
5. Bake for 20–25 minutes. The cookies will be cake-y without much browning around the edges. Transfer to cooling racks.

Glaze the cookies

1. Put the powdered sugar into a small bowl, add the orange juice and zest stir until smooth. The glaze should be thick-but-runny (like caramel). Drizzle the glaze on the cookies while they are still slightly warm. We suggest grating a light dusting of nutmeg over the glaze for an extra layer of deliciousness!
2. Store in a sealed container at room temperature for up to three days.