Pumpkin Sugar Cookies

Place oven racks in upper third and middle positions; preheat to 375 degrees F. Line 3 baking sheets with parchment paper. Beat butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg; beat until completely combined, about 30 seconds. Add pumpkin and 1 1/2 teaspoons vanilla; beat until just combined, about 30 seconds.

Whisk whole-wheat flour, all-purpose flour, 1 teaspoon pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined, about 20 seconds.

Scoop the dough using a 1 1/2-inch cookie scoop (or by rounded tablespoonfuls) and arrange 2 inches apart on the prepared baking sheets. Bake 2 of the pans until the cookies are set and lightly browned, 10 to 14 minutes, rotating the pans top to bottom and back to front halfway. Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Meanwhile, repeat the process with the remaining pan of cookies, using the middle oven rack.

Whisk confectioners' sugar, 1 tablespoon milk and the remaining 1/2 teaspoon vanilla and 1/8 teaspoon pumpkin pie spice in a small bowl. Whisk in more milk 1 teaspoon at a time to reach desired glaze consistency. Drizzle the glaze over the cooled cookies.