1 cupwhole wheat, all-purpose, or gluten-free flour
1/4cuppowdered sugarsee post for alternatives
1 to 2tspmilk (any kind)
1/8tsppumpkin pie spice or cinnamon
Preheat oven to 350 degrees and line a baking sheet pan with parchment paper or lightly grease with oil.
In a large bowl, add pumpkin puree, egg, oil, maple syrup, coconut sugar, and vanilla. Whisk to combine.
Whisk in pumpkin pie spice, baking powder, and salt. Add flour then stir with a spoon or rubber spatula until just combined. The batter will not be thick. It's more like a muffin batter than a thick cookie dough. Scoop 2 to 3 tablespoons of batter onto your prepared baking sheet, spaced at least 1 inch apart. I like to use a small ice cream/cookie scoop.
Bake until puffed and cooked through, 10 to 12 minutes. Cool for 5 minutes on the baking pan then transfer cookies to a cooling rack. Once cool, drizzle with glaze if using. Glazed cookies are best eaten that day or stored uncovered for a day or so. Unglazed cookies can be covered and stored at room temp for 2 days, in the fridge for 5 days, or frozen for a month.
Stir powdered sugar, maple syrup, and 1 tsp milk in a bowl. If the glaze is too thick to drizzle, add a little bit more milk at a time. If you accidentally add too much milk, stir in a little powdered sugar until you get the right consistency. You want the glaze to drizzle off of a spoon but not be so thin that it won't stick to the cookie.
For grain-free version: substitute wheat flour with 1 cup almond flour and 1/2 cup cassava flour.