In a large bowl, stir together all the dry ingredients. Add in the pumpkin puree and almond butter and stir until a dough forms. Cover dough with plastic wrap and place it in the fridge for one hour.
Preheat oven to 350F and prepare a baking sheet with parchment paper. Remove dough and scoop using a cookie scooper. Place the cookie dough balls onto the parchment paper and use your fingertips to press them flat.
Bake for 8-11 minutes. Remove and let cool.
Once cooled, stir together the coconut oil and maple syrup. Add in the protein powder and stir until combined. Add in the almond milk and stir until glaze forms. Spoon glaze over each cookie and top with crushed pecans.