Ingredients:

1 stick of butter, softened 

1 cup white sugar

1/3 cup brown sugar

1 egg, at room temperature 

1 cup canned pumpkin 

1 tsp vanilla

2 1/3 cup all purpose flour 

1 tsp baking powder 

1 tsp baking soda 

1 tsp pumpkin spice (I added 1 1/2 tsp)

1/2 tsp cinnamon 

1/2 tsp salt 

For drizzle:

1 to 1 1/2 cups powdered sugar 

2 to 4 TBSP milk

Directions:

Preheat oven to 350F. 

Line cookie sheets with parchment paper and set aside.

Mix flour, baking powder, baking soda, spices and salt in a bowl.

Set aside.

In another bowl, whisk butter, white sugar and brown sugar until well blended.

Add egg, pumpkin and vanilla and continue to whisk.

Add dry ingredients gradually.

Stir until all ingredients are combined.

Drop dough by rounded spoon onto prepared cookie sheets.

Bake 12 to 15 minutes until edges begin browning.

Do not over-bake!

Allow cookies to cool completely before frosting.

Drizzle directions:

Mix powdered sugar with milk, starting with the smallest amount listed. 

Stir until you get a soft spreadable consistency. 

Add more milk if needed, a small amount at a time. 

Once the right consistency is achieved, drizzle over cookies.

Allow drizzle to dry before serving.

Makes about 3 dozen cookies.

TIPS:

These cookies require no resting/chilling time. They will not be puffy and round but that’s normal. 

I love pumpkin spice so I added a little extra. Feel free to adjust it to your liking. Also, I use Libby’s canned pumpkin since is more solid.

I used a soup spoon (not a tablespoon) to drop cookie dough. I made little mounds the size of a walnut. 

Instead of milk in the drizzle, I used Pumpkin Spice non-dairy creamer to add an extra burst of flavor.