In a large mixing bowl, stir together the pumpkin, sugars, 1 teaspoon vanilla extract, and egg.
In a smaller mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Stir the dry ingredients into the wet until a soft batter forms.
Cover a baking sheet with parchment paper and lightly spray the paper with non-stick cooking spray.
Spoon the batter onto the prepared baking sheet.
Bake at 350°F for 12 minutes.
To make the glaze, whisk together the powdered sugar, 1 teaspoon vanilla extract, and heavy whipping cream. Stir with two tablespoons, but add more as needed to achieve a thick glaze consistency.
Once the cookies have cooled, add the glaze.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days.