Ingredients:

  • 1 cup (240 ml) unsweetened pumpkin puree
  • 1 cup (200 g) brown sugar, packed
  • ½ cup (120 ml) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (120 g) powdered sugar
  • 2-3 tablespoons (30-45 ml) milk
  • ½ teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper for easy removal.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, and softened butter until smooth.
  4. Add egg and vanilla extract; mix until fully incorporated.
  5. In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  6. Gradually add dry ingredients to the wet mixture; mix until just combined.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes or until edges are set and tops are slightly golden; do not overbake.
  9. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  10. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth; adjust milk for desired consistency.
  11. Drizzle or spread glaze over cooled cookies before serving.