Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg (50g)
  • 1/2 cup (120g) pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/2 tsp (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until evenly distributed.
  3. In a medium bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  4. Beat in the egg and pumpkin puree until the batter is smooth.
  5. Slowly add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until the flour streaks disappear.
  6. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  7. Bake for 15 minutes, then let cool on a wire rack before applying a glaze made from powdered sugar, milk, vanilla, and salt.