Spoon 1 cup of pumpkin puree onto a plate lined with paper towels. Allow it to sit for about 15 minutes to absorb any excess moisture, then blot it dry with more paper towels.

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.

In a large bowl, whisk together the spice mix ingredients (cinnamon, nutmeg, cloves, ginger, allspice). Reserve 1 teaspoon of this mixture for the icing later.

Add the dry ingredients (oats, flour, chopped pecans, baking soda, salt) and mix until well combined.

In a stand mixer, cream together the unsalted butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.

Add in the egg yolk, molasses, and vanilla extract, mixing until well incorporated.

Gradually fold in the blotted pumpkin puree until evenly distributed.

Add the dry mixture to the bowl and mix until just combined, being careful not to over-mix.

Using a cookie scoop or spoon, drop portions of the dough onto prepared sheets, leaving space between each cookie.

Bake for 11 to 13 minutes or until edges are just browned.

Let the cookies cool completely on the sheets.

In a medium bowl, mix together softened butter, cream cheese, powdered sugar, reserved spices, and milk until smooth.

Adjust the milk to achieve the desired icing consistency.

Once the cookies are cool, dip them in the icing and set aside to allow the icing to set.