Modified from Very Best Baking
2 1/2cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin pie spice [they did 1 tsp cinnamon and 1/2 tsp nutmeg....I just went with the basic mix as Ray really isn't a huge cinnamon fan so I'd rather have it more tempered.]
1 1/2 tsp salt
1 1/2cups sugar
1/2 cup butter, softened
1 cup pumpkin [NOT pumpkin pie mix...this is a "problem" for me as you are left with extra in the can and not quite enough for a double batch....very annoying! I had two cans, I made a double batch and froze 1 extra cup for later. I ended up with about 1/4 cup of "leftover." I think I measured exactly, I could get 1/2 cup, so then I could make pumpkin pancakes. I find it VERY annoying to waste food!]
1 large egg [I always use extra large]
1 tsp vanilla
Preheat oven to 350° F. Combine flour, baking soda, baking powder, spices and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto baking sheet.
Bake for 15 to 18 minutes [mine went 19] or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
They glazed theirs, I am NOT a fan of icing cookies, so I didn't. Plus I'm freezing some to go overseas and the glaze wouldn't hold up.
Makes 3 dozen (I doubled this recipe and got 5 dozen total).