Preparation Steps

• Combine the flour, baking soda, baking powder, spices and salt in a medium bowl and set aside.
• Beat together butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Mix in pumpkin puree until well combined, scraping down the sides of the bowl as needed.
• Add the egg and vanilla extract, mixing until fully incorporated.
• Gradually add the dry ingredients and mix until just combined. The dough will be sticky.
• Scoop 2 tablespoon portions of dough onto a parchment-lined baking sheet. Refrigerate for 1 hour to firm up.
• Preheat oven to 350°F and prepare baking sheets with silicone mats or parchment paper.
• Form cookies and place onto baking sheets. Bake for 9-11 minutes until just done.
• Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.
• Make the glaze by whisking powdered sugar, cinnamon, vanilla, and 1 tablespoon milk until smooth. Add more milk if needed.
• Drizzle glaze over cooled cookies and let dry.
• Store in an airtight container for up to 5 days.