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Preheat oven to 350°F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
In a medium sized bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, whisk together the melted butter, pumpkin, sugar, molasses and vanilla extract. Add eggs and whisk until smooth.
Fold in the dry oat mixture, using a wooden spoon (or a silicone spatula) stirring until thoroughly combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets. I use a medium sized cookie scoop for this.
Bake for 10 to 12 minutes, rotating halfway through, until browned. Let cookies rest on the baking sheets for 5 minutes before moving to a wire rack to cool an additional 5 minutes.
Once cookies are cooled, whisk together the powdered sugar, cinnamon, 2 tablespoons of water and vanilla extract until smooth. If your icing is too thick, add a little more water until you reach your desired consistency.
Generously frost each cookie (watch video to see how I dip them) and allow the glaze to harden completely before storing.