### Instructions
**For the Cookies:**
1. **Preheat & Prep:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. **Cream Butter & Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
3. **Add Wet Ingredients:** Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
5. **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. **Stir in Oats:** Fold in the old-fashioned rolled oats until evenly distributed.
7. **Scoop & Bake:** Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. **Bake:** Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
**For the Cream Cheese Icing:**
1. **Beat Cream Cheese & Butter:** In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
2. **Add Sugar & Vanilla:** Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth.
3. **Adjust Consistency:** If the icing is too thick, add milk 1 tablespoon at a time until you reach your desired drizzling or spreading consistency.
4. **Ice Cookies:** Once the cookies are completely cool, frost them generously with the cream cheese icing. Enjoy!
### Short Tips
* **Don’t overmix the dough** once the dry ingredients are added – this can lead to tough cookies.
* **Use true pumpkin puree**, not pumpkin pie filling, for the best flavor and texture.
* **Softened butter and cream cheese are key** for a smooth cookie dough and icing. Take them out of the fridge about an hour before you start baking.
* For an extra touch, **sprinkle a little cinnamon or nutmeg** over the icing before it sets.
* These cookies **store well in an airtight container** at room temperature for up to 3 days, or in the refrigerator for up to a week.
