Pumpkin cookies with vanilla icing

Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt together in a medium bowl.

Beat the room temperature butter with the granulated and light brown sugars on medium two to three minutes until the texture changes.

Add the egg and vanilla extract and mix.

Add the pumpkin puree and mix on low about 30 seconds, scraping the bowl.

Add the flour mixture gradually on low and finish by hand.

Variation: fold in two thirds to one cup of toasted chopped pecans, or chocolate chunks or chips, at this point.

Cover and refrigerate about 30 minutes until firmed up.

Heat the oven to 350F towards the end of the chill.

Scoop about two tablespoons of dough per cookie onto a paper lined rimmed baking sheet, about two inches apart.

Bake at 350F about 11 minutes, until the centres are just set and puffed.

Optional: roll the scooped dough with damp clean hands for a smoother cookie.

Whisk the powdered sugar, a pinch of salt, the melted cooled butter, the vanilla and as much of the cold milk as needed for a drizzling consistency.

Drizzle the icing over the cooled cookies, or dip them for a fully frosted cookie, and let it set.