Preheat oven to 350 degrees. Line two cookie baking sheets with parchment paper and set aside.

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, combine melted butter, vegetable oil, pumpkin puree, granulated sugar, powdered sugar, vanilla extract, and eggs. Mix until well incorporated and smooth.

Next, add in the flour and mix for about 15 seconds. Then, add in the cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until well combined. Scrape down the sides of the bowl half way through mixing to ensure nothing gets left stuck at the bottom.

Using a cookie scoop, scoop, and place cookies on the prepared baking sheets about 1 inch apart. I do 12 cookies per baking sheet.

Use the bottom of a class dipped in granulated sugar to press each cookie down to about ½ inch thickness. Edges with crack and the cookie looks beautiful. Using the granulated sugar helps the glass not stick to the soft cookie dough.

Bake cookies in the preheated oven for 8-9 minutes. They should be set in the middle and puffed a tiny bit but should not brown on the edges. After they cool, the bottoms will be a perfect golden brown.

While the cookies bake, make your glaze in a medium bowl. Whisk together the powdered sugar, warm water, and pumpkin pie spice. Here is my favorite DIY recipe. Whisk until smooth.

After the cookies are finished baking, let the cookies cool on the cookie sheet for about 5 minutes before moving them to a wire cooling rack.

Once cookies are cooled, pour about 1-2 tablespoon of glaze over each cookie and let it harden and set for 2-3 hours before storing.