Using a mixer, cream the softened butter, brown sugar, and white sugar together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, mix the flour, baking soda, pumpkin pie spice (or cinnamon), and salt together. With the mixer on low, slowly add the dry ingredients to the wet ingredients until well combined. On low speed, add the oats until combined. Stir in the raisins raisin and pecans by hand.

Line two sheet pans with parchment paper. Scoop the dough into rounds on the baking sheets, 6-8 cookies per pan. This recipe should make 12-14 big cookies. Chill in the refrigerator for at least 30 minutes before baking to maintain the shape of the cookie.

Preheat oven to 350 degrees.

Bake the cookies for 10 minutes until very lightly browned on the sides. Don't over bake the cookies as they will continue to cook while cooling on baking sheet. After 5 minutes, transfer cookies to a wire rack to cool completely.

To make the glaze add the powdered sugar and vanilla to a small bowl. Whisk in milk unit the glaze reaches the desired consistency. Drizzle over the cookies while they are still a little warm for the best results.