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1. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.
2. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Continue to mix on medium speed until well combined and smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
5. If using nuts, fold them into the dough with a spatula or wooden spoon.
6. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes.
7. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
8. Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set.
10. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and free of lumps. Adjust consistency with more milk if needed.
12. If desired, add food coloring to the icing and mix until the desired shade is achieved.
13. Once the cookies are completely cooled, ice them using a piping bag or drizzle with a spoon.
14. Let the iced cookies sit for about 15-20 minutes to allow the icing to set.
15. Arrange the cookies on a platter or store them in an airtight container. They can be kept at room temperature for up to a week or in the refrigerator for longer freshness.

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