In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice
and cardamom; set aside.
Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden
spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until
Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds
from both sides of the pod with the tip of the knife and add them to the butter-sugar
mixture. Beat to combine.
Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
Divide the dough in half and transfer each half to a sheet of wax paper; shape
into a 12-inch log, rectangle or square.
Chill logs at least 2 hours or overnight.
Heat oven to 350 degrees F with an oven rack in the middle. Line 2 baking sheets
with parchment paper.
With a sharp knife, cut logs into 1/8-inch thick slices and arrange 1/2 inch
apart on baking sheets.
Bake until lightly browned around edges, about 10-12 minutes.
Transfer to racks to cool.
In a small bowl, whisk together icing ingredients until smooth and transfer to
a sealable plastic bag. Cut a 1/8-inch opening in one corner of bag. Arrange cookies
as close together as possible on sheets of wax paper and drizzle icing decoratively
across the tops.