Pumpkin Cookies:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, mix together butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg until smooth.

In a medium bowl, stir together flour, pumpkin pie spice, salt, baking soda, and salt. 

Stir the dry ingredients in increments into the wet mixture. Mix until the dough forms together. 

Use a tablespoon slightly rounded with dough to measure out even amounts (about 1 1/2 tbsp), and shape the dough into balls. Set them on the prepared baking sheet. Flatten the dough balls using the base of a glass until they are 1 cm thick.

Bake cookies about 8-9 minutes (oven times vary). Cool them on the baking sheet for a few minutes before transferring to a cooling rack.

Maple Butter Glaze:

Sift the powdered sugar and pumpkin pie spice into a bowl (this prevents lumps). Stir in melted butter (not too hot) and maple syrup. Whisk until smooth. Add water 1/8 tsp at a time until it gets just runny enough for a glaze.

Spoon the glaze onto the cookies and enjoy them gooey and warm, or allow the glaze to set and harden over a couple of hours before storing.