Pumpkin Toffee Cookies with Salted Caramel Glaze

For the cookies:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup butter at room temperature, unsalted
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree not pumpkin pie filling, canned
• 1 egg large
• 1 teaspoon vanilla extract
• 1 1/2 cups Heath toffee bits or chopped Heath candy bars

For the Salted Caramel Glaze:

• 2 cups powdered sugar
• 1/2 cup caramel sauce recipe here or you can use store bought, salted
• 2 tablespoons milk