Prep your tools. Line two baking sheets with parchment paper and set the oven to 350°F (175°C). This ensures you’re ready to bake as soon as the dough is mixed.

Mix dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside so the spices distribute evenly.

Cream the butter and sugars. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes. This traps air and helps create a tender cookie.

Add the wet ingredients. Beat in the egg, then add the pumpkin puree and vanilla. The mixture may look slightly curdled at first. That’s normal and will smooth out once the dry ingredients are added.

Combine wet and dry. Add the dry ingredients to the pumpkin mixture and mix on low until just combined. Avoid overmixing to prevent tough cookies.

Chill the dough. Cover the bowl and refrigerate for 20–30 minutes. The dough is sticky, and chilling makes it easier to scoop and helps the cookies hold their shape.

Scoop and shape. Using a medium cookie scoop (about 1 1/2 tablespoons), portion dough onto the prepared sheets, spacing about 2 inches apart. Gently smooth the tops with damp fingers if you want a rounder look.

Bake. Bake 10–12 minutes, or until the edges are set and the centers no longer look wet. They won’t brown much, so check texture more than color.

Cool completely. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Cool fully before glazing so the topping sets properly.

Make the glaze. Whisk powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt. Add more milk as needed for a thick but pourable consistency. Drizzle or spread over cooled cookies. Let set for 15–20 minutes.