Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Cream the butter and sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.

Step 4: Add wet ingredients

• Beat in the pumpkin puree, egg, and vanilla extract until well combined.

Step 5: Combine wet and dry ingredients

• Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 6: Scoop and bake

• Use a cookie scoop or spoon to drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set.

Step 7: Cool the cookies

• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: Prepare the glaze (optional)

• In a small bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable. Drizzle or spread the glaze over the cooled cookies.