Mix the wet ingredients. In a medium bowl, whisk together the melted butter, brown sugar and granulated sugar. 

Add the vanilla and pumpkin and stir until combined.

Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.

Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula. 

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. 

Preheat oven to 350°F. Prepare two baking sheets by lining with silicon mat or parchment.

Remove dough from refrigerator. Scoop cookie dough, rolling into a golf ball size ball of dough. Place on baking sheet and press down to slightly flatten cookie dough. 

Bake for 10-12 minutes or until edges begin to brown and cookie has puffed up. They may look a little doughy but they will continue to bake as you let them cool on the pan for 10 minutes. Transfer to wire rack to cool completely. 

Prepare the glaze by whisking all the ingredients together. The thicker the glaze, the better it will set up. The consistency of Elmer's glue is what I go for. 

Put a sheet of parchment under the cooling rack to catch the excess as you glaze the cookies. Allow the glaze to set and harden for about 15 minutes.