PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg 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 prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Don’t make this too sweet and don’t make the full recipe, it’s very pumpkin-y. Nice consistency.
This was sort of a disaster but really delicious. In the future, roll up with both a towel AND waxed paper. Cook the cake until it’s a little too well done and it would probably hold together better. Start out with room temperature butter.
These were perfect as-is. Really only have to freeze the cream cheese for maybe an hour.