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Preheat oven to 350 degrees
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Line cookie sheets with parchment paper
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Whisk the dry ingredients together. Set aside.
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Using an electric mixer or hand mixer cream the butter and both sugars.
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Continue to mix until it is blended, creamy, and smooth.
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Add the egg, vanilla, and pumpkin puree and whisk till combined.
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Slowly begin adding in the dry ingredients 1/2 cup at a time.
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Cover the dough with food wrap or foil and put it in the refrigerator to chill for 1-2 hours, or until the dough can be formed into balls.
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With a small ice cream scoop form cookie dough balls.
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Place the dough balls on the prepared cookie sheets.
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Bake at 350 degrees for 12-13 minutes.
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Remove from the oven when baked leaving them on the cookie sheets to cool for 5-6 minutes.
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Once slightly cooled transfer the cookies to a wire rack to cool completely.
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Drizzle Directions:
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Whisk all ingredients together until smooth and well combined.
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Drizzle on the top of each cookie.
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Allow the drizzle to set for about 3-5 minutes.