Preparation Steps

• Combine the flour, baking soda, baking powder, spices and salt in a medium bowl and set aside.
• In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Mix in the pumpkin puree until well combined, scraping down the sides of the bowl as needed.
• Add the egg and vanilla extract and mix until incorporated.
• Gradually add the dry ingredients and mix until just combined; do not overmix. The dough will be sticky.
• Scoop 2 tablespoon sized balls of dough onto a plate and refrigerate for about an hour to firm up.
• Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
• Roll chilled dough balls and place on baking sheets. Bake for 9-11 minutes or until set.
• Cool cookies on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
• Prepare the cinnamon glaze by whisking powdered sugar, cinnamon, vanilla extract, and 1 tablespoon milk in a bowl. Add more milk if needed to reach desired consistency.
• Drizzle the glaze over the cooled cookies and allow it to set before serving.
• Store cookies in an airtight container, separating layers with parchment paper. Best consumed within 4-5 days.