0 Preheat oven to [wprm-temperature value="350" unit="F"]. Line 2 baking sheets with parchment paper. Set aside.
1 In a bowl, whisk together the all-purpose flour, chai spice, baking powder, baking soda, and salt. Set aside.
2 Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar for 2 to 3 minutes or until smooth. Add the pumpkin puree, egg, and vanilla extract. Continue mixing until smooth.
9 If the mixture looked curdled, don't worry. It is supposed to look like that and will come together once you add the rest of the ingredients.
4 Pour the dry ingredients in with the wet ingredients. Mix on low just until all the flour has absorbed and the dough is thick and sticky. Scoop 1 ½ tablespoon sized portions and place them onto the baking sheets (keeping them 2 to 3 inches apart).
6 Bake for 12 to 15 minutes or until the edges have set and the centers are not wet and sticky to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring to a baking rack to cool completely.
7 In a small bowl whisk together the powdered sugar, heavy whipping cream, and the vanilla beans. Carefully dip the top of each cookie into the glaze and place on a baking rack to harden.
