Preheat oven to 375 degrees.
Combine cake mix and pumpkin puree in a large bowl. You can use a large spoon and some elbow grease or a mixer to mix until well incorporated.
Line a baking sheet with parchment paper or grease well.
Using a large spoon or ice cream scoop, spoon dough into cookie sized shapes onto prepared cookie sheet.
Bake 14-16 minutes at 375 degrees, or until toothpick inserted in center comes out clean.
Let cool 5 minutes.
Combine powdered sugar, 1 tbsp milk, and vanilla in a small bowl and stir well until you achieve a smooth, glossy consistency. Slowly add up to 1 more tbsp of milk if needed.
Drizzle glaze over cooked, cooled cookies. Enjoy!
Store in airtight container for up to 5 days.
