Carrot Oatmeal Cookies with Cream Cheese Glaze

For the cookies:
Preheat oven to 350°F and line a cookie sheet with parchment paper.

In a small bowl, whisk together flour, baking soda, and salt and set aside. In a large bowl, cream together butter, white sugar, brown sugar, and egg with the back of a spoon until thoroughly combined and creamy. Add vanilla extract, dry ingredients, cinnamon, pumpkin pie spice, carrots, oats, and pecans and mix just until dry ingredients are all moistened.

Use a spoon to drop dough onto parchment-lined cookie sheet about 2 inches apart. Bake at 350°F for 13-15 minutes. Remove from oven when tops begin to brown but still look slightly gooey. Let rest on cookie sheet for 2-3 minutes, then remove to cooling rack. While cookies cool, prepare glaze.

For the glaze:
Beat cream cheese for 2-3 minutes or until cream cheese is smooth and fluffy. Add powdered sugar, vanilla, and salt and beat until smooth. Add milk 1 teaspoon at a time to desired consistency.

Pipe a narrow squiggle of icing on each cookie or spread thinly with a knife.

Adapted from Baking Bites