• Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  2 ½ cups All-Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, ¼ teaspoon Salt, 1 teaspoon Pumpkin Pie Spice*
• In another mixing bowl, beat together the butter and sugar until light and fluffy, about 6 minutes. Add the pumpkin puree and beat until evenly incorporated, scraping down the sides of the bowl as needed.
  ½ cup Unsalted Butter, 1 ½ cups Sugar, 1 cup Pumpkin Puree
• Then, mix in the egg and vanilla extract.
  1 large Egg, 2 teaspoons Vanilla Extract
• Add the flour mixture to the wet ingredients, and beat just until combined.
• Using a small cookie scoop or two spoons, drop balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
• Bake for 14 to 18 minutes or until edges are hardening and middle inside is no longer wet but still tender. Cool for 5 to 7 minutes on the baking sheet before transferring to wire racks.

Make Frosting Glaze

• To make cream cheese frosting glaze; Use a hand or stand mixer on medium speed and mix cream cheese until smooth. Then mix in vanilla extract and milk.
  4 oz Cream Cheese, 3 ½ Tablespoons Milk, ½ cup Powdered Sugar, ¾ teaspoon Vanilla Extract
• Then gradually add the powdered sugar and mix until incorporated. Add more milk to thin out, if needed (you want it a bit thick, but thin enough to be able to be squeezed out of a pastry bag).
• Pipe the frosting over the tops of the cookies in lines, or any design you like. If you use less milk and more powdered sugar to make the frosting thicker, you can use a knife to frost them. Garnish with a sprinkle of cinnamon and enjoy!