Preheat the oven to 350 F. Line a baking sheet with parchment.

In a large bowl or stand mixer, beat the butter, granulated sugar and brown
sugar until light and fluffy.             
               

Add pumpkin puree, vanilla extract, and egg. Continue to beat until combined, scraping down the sides of the bowl as needed.       
                   

In a separate bowl whisk together the dry ingredients, all purpose flour,
baking soda, baking powder, salt, cinnamon and pumpkin pie spice.                   
     

Add combined dry ingredients to the butter mixture and mix only
until combined.               
             

Place 1 tablespoon of cookie batter for each cookie on the lined baking
sheet leaving about 2 inches of space between.       
                     

Bake the cookies in the preheated oven for 12-14 minutes or until cooked
through. 

Let the cookies cool for a few minutes before removing them from
the pan to a cooling rack.               
           

Cool completely before icing.

For the Icing: Cream butter in a bowl or stand mixer until light and fluffy.  Slowly add the sifted powdered sugar until fully incorporated. Add in the vanilla extract and milk and beat for another 3-4 minutes
until smooth and combined.

Spread icing onto each cookie. Garnish with a sprinkle of ground cinnamon.