• Preheat oven to 350 degrees.
• In the bowl of an electric mixer combine butter and sugar. Mix on medium speed for 2-3 minutes or until mixture becomes light and fluffy.
• Add pumpkin, vanilla and egg. Mix for an additional minute.
• In a separate large bowl combine flour, starch, gum, soda, powder, salt, cinnamon and pie spice. Toss to combine.
• Slowly add dry ingredients into butter/sugar mixture until all ingredients are incorporated.
• Refrigerate dough for at least 1 hour or up to 8 hours. (If you refrigerate for more than 2 hours make sure you let the dough sit at room temperature for 15 minutes before proceeding.)

For the Snickerdoodle Coating:

• Combine ½ c. white sugar and 1 t. cinnamon in a small, shallow bowl and toss to combine.
• Once dough has chilled, scoop 1 ½ - 2 tablespoons of dough. Roll dough into a ball and roll ball in the cinnamon sugar mixture, coating the ball completely. Repeat with remaining dough.
• Place coated balls on a parchment paper-lined baking sheet. With a large, flat-ended cup or bowl flatten each ball of dough to ½-¾-inch thick. Bake cookies in preheated oven for 14-16 minutes.
• Once cookies are done baking they will have risen significantly. Using the large, flat-ended cup or bowl from earlier, flatten cookies to a little less than 1-inch thick.
• Let the cookies cool completely before glazing.

For the Glaze:

• In a medium-sized bowl place powdered sugar, milk and vanilla. Whisk until glaze is smooth.  Drizzle glaze over cooled cookies and enjoy!