Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined. Set aside.

In a separate bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also roll the dough out and use cookie cutters for different shapes.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire cooling rack.

For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle over the cooled cookies as desired.

For extra pumpkin flavor, you can increase the amount of pumpkin puree slightly, but make sure to adjust the flour accordingly if the dough seems too wet.

Store the cookies in an airtight container at room temperature for up to a week.

These cookies can be frozen for up to 3 months; just thaw at room temperature before enjoying.