Make the cookie dough: In a large bowl, combine melted butter and sugar until smooth. Stir in pumpkin puree and vanilla extract.
1 cup canned pumpkin puree, ½ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon allspice, ¼ teaspoon ground cloves, ½ teaspoon ground ginger
Combine: Add dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Avoid overmixing.
Shape cookies: Drop rounded tablespoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake: Bake at 350°F for 12 minutes and cool before topping with the cream cheese icing.
Prepare glaze: In a bowl, gradually add milk to powdered sugar, stirring until smooth and pourable. Adjust milk for desired consistency. Glaze the cookies.
2-3 tablespoons milk, 1 cup powdered sugar
