Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg (50g)
  • 1 cup (245g) pumpkin puree
  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream or whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 pinch pumpkin pie spice

Instructions:

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter, white sugar, and brown sugar for 2–3 minutes until the mixture is pale and fluffy. Beat in the egg and pumpkin puree until the batter is smooth.
  2. Whisk in the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Mix on low speed just until the flour streaks disappear; do not overmix.
  3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes. Let them cool on the pan for 5 minutes before transferring to a wire rack.
  4. Whisk together powdered sugar, cream, vanilla, and the optional spice in a small bowl until the icing is velvety and thick. Drizzle the icing over completely cooled cookies and let set for 15 minutes before serving.