Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup (120ml) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) milk or heavy cream
  • 1 tsp (5ml) vanilla extract
  • A pinch (1g) cinnamon

Instructions:

  1. Pre-heat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the softened butter, brown sugar, and granulated sugar using a mixer on medium speed until pale and fluffy (about 2-3 minutes).
  3. Mix in the egg, pumpkin puree, and vanilla extract, scraping the sides of the bowl to ensure everything is incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  5. Gradually fold the dry ingredients into the wet mixture on low speed only until the flour streaks disappear.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 12-15 minutes until the edges are set and slightly firm, but centers remain soft and pale.
  8. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare the icing by whisking together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of cinnamon; apply to cooled cookies.