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1
Preheat oven to 350 F. Line a couple of baking sheets with parchment paper and set aside.
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2
In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt until combined. Set aside.
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3
In the bowl of a standing mixer fitted with the paddle attachment, cream together the room temperature butter, brown sugar, and granulated sugar until pale and fluffy. Add vegetable oil, pumpkin puree, egg and vanilla and mix until smooth.
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4
Add the dry ingredients all at once and mix until just incorporated. Do not over-mix.
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5
Scoop onto prepared baking sheets with a small ice cream or cookie scoop, leaving about 2 inches between the cookies. Flatten them lightly with your fingers.
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6
Bake in the preheated oven until cookies are golden brown, about 12-15 minutes. Remove from oven. Allow cookies to cool on the pans for a few minutes and then place on a wire rack to cool completely.
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7
For the cream cheese glaze:
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8
Place the butter in a small saucepan over low heat. Cook for 3-5 minutes or until butter turns a deep golden brown color. Strain it into a bowl through a fine mesh strainer and let it sit for a bit to cool.
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9
Once cool, mix cream cheese, browned butter, powdered sugar and vanilla together until smooth. Add the whole milk 1 tablespoon at a time until you achieve your desired consistency. Drizzle glaze over cooled cookies and allow to set before serving.
