Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda (5 ml)
  • ½ teaspoon baking powder (2.5 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • ½ teaspoon ground ginger (2.5 ml)
  • ¼ teaspoon ground cloves (1.25 ml)
  • ¼ teaspoon ground nutmeg (1.25 ml)
  • ½ teaspoon salt (2.5 ml)
  • ½ cup (1 stick or 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup (225g) canned pumpkin puree (NOT pumpkin pie filling)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45 ml) milk or cream
  • ½ teaspoon vanilla extract (2.5 ml)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the pumpkin puree until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Drop rounded tablespoons (or use a cookie scoop) of dough onto prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are cooling, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth.
  11. Drizzle the glaze over the cooled cookies.