Instructions: Preheat oven to 350℉ / 176℃ and line a baking sheet with parchment paper.

In a medium bowl, add flour, pumpkin pie spice, salt, baking powder and baking soda. Whisk dry ingredients together until well blended and set aside.

In a large bowl, mix together peanut butter, pumpkin, egg, maple syrup and oil with an electric mixer on medium speed until well blended, about 1-2 minutes. (Note: you can also mix vigorously by hand with a fork for about 3 minutes.)

Add the dry ingredient mixture all at once to large bowl with batter and mix until no dry mixture is remaining and well blended, about one minute. (Do not overmix.)

Scoop out large 2 tablespoon heaps of cookie dough onto prepared baking sheet, at least 2 inches apart. Note: I used a medium cookie dough scoop that holds 2 tablespoons exactly. They really come in handy in the kitchen and save time, I’ll put a link in the recipe card below for it.

Using a spatula or bottom of a coffee mug, press each cookie dough heap down to about 1/2-inch height.

Place cookies into center of preheated oven and bake for 10-12 minutes, or until slightly browned on edges and when touched on top it is slightly hard and doesn’t give easily.

When cookies are finished baking, let cool on pan for one minute, then transfer to a cooling rack to cool completely. In the meantime, make the maple glaze by adding all glaze ingredients to a small or medium bowl and stir briskly with a fork. You want a somewhat thick consistency, but if you need to thin a little, add a splash of milk and stir. (Repeat if still needs thinning.)

Using a spoon, drizzle maple glaze on top of cooled cookies in a back-and-forth motion. Enjoy!