Step 1

Preheat oven to 350F. Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.

Step 2

Cream the butter, and sugars together in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Step 3

Add the egg and vanilla while mixing on low, then mix in the pumpkin. Scrape the bowl down and mix again until ingredients are distributed.

Step 4

Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill for at least 30 minutes, preferably an hour or two.

Step 5

Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball with your clean palms for a more rounded cookie.

Step 6

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and bake at 350F for about 11 minutes. The cookies' edges will be set but the centers appear baked.

Step 7

While the cookies are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.

Step 8

Arrange the cookies close together and drizzle icing over the top. You can use a spoon or pipe it out from a piping bag.