Preheat the oven to 350° F. Line baking sheets with parchment paper.
Whisk together gluten-free flour, oats, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
In the bowl of a stand mixer, beat the sugar and butter until light and fluffy.
Mix in pumpkin, egg, and vanilla until smooth.
Slowly add the dry ingredients, mixing until just combined.
Drop tablespoon-sized balls of cookie dough 2 inches apart on a baking sheet.
Bake for 14 - 16 minutes or until lightly golden brown and edges are firm (mine took just 14 minutes).
Let cool for a couple of minutes, then transfer to wire racks to cool completely.
For the glaze, combine all of the ingredients in small bowl and whisk until smooth.
Drizzle glaze over cooled cookies and serve. Cookies are best served same-day. If you plan to keep the cookies over night, glaze them right before serving or they’ll turn a bit too soft and cake-like.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.