• Preheat oven to 350 °F
• In a medium bowl combine flour, baking soda, baking powder, and spices set aside.
  2½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbs pumpkin spice
• Beat sugar and butter in stand-up mixer until smooth.
  1½ cups granulated sugar, ½ cup butter
• Add in pumpkin, egg and vanilla extract until well blended.
  1½ cups Pumpkin Puree, 1 eggs, 1 tsp Vanilla extract

Notes

• Because of the amount of pumpkin puree in the recipe, these cookies will turn out moist. If you'd prefer a not so moist cookie you can use 1 cup pumpkin puree instead of 1½ cups.
• Gradually add flour mixture and continue mixing, scraping the sides occasionally to make sure everything is combined.
• Drop a tablespoon of cookie dough onto prepared baking sheet and bake for 15-18mins*. If you use dark lined non-stick cookie sheets bake them for 12mins.

Baking Notes

• If you choose to use the full 1 1/2 cups of pumpkin puree you can let them bake for closer to the full 18mins. ( 15mins for dark lined non-stick)
• Let cool for 5mins then place on wire cooling racks to cool completely

Glaze

• Combine all ingredients into a small bowl and mix until smooth
  2 cups Powdered Sugar, 3 tbs milk, 1 tbs butter, 1 tsp Vanilla extract
• Make sure to let cookies cool completely before drizzling glaze over them.