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Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Cream together the butter, brown sugar and granulated sugar in a large bowl or the bowl of a stand mixer, for 2 to 3 minutes or until creamy and combined.
Add the egg and vanilla and beat in until combined. Mix in the pumpkin puree.
In a medium bowl, whisk together all purpose flour, old fashioned oats, pumpkin pie spice, cornstarch, baking soda, baking powder and salt.
Add the dry ingredients to the pumpkin mixture and stir just until combined.
Use a cookie scoop (1 ½ tablespoons) to scoop dough and place 2 inches apart on the prepared baking sheets.
Bake cookies for 9 to 11 minutes until puffed up and no longer glossy on top. Let cookies cool for 10 minutes on the sheet tray before transferring to a wire rack to cool completely.
Whisk together the powdered sugar, milk and vanilla extract in a small, shallow bowl until smooth.
Dip the cookies in the icing or drizzle on top. Return cookies to the wire rack and let sit for 10 minutes so the icing can set.