Set your oven to preheat at 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.

In a large mixing bowl, cream together the softened butter, canola oil, pure pumpkin, granulated sugar, and powdered sugar until light and fluffy.

Add the vanilla extract and eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, ground nutmeg, baking soda, cream of tartar, salt, and ground cloves.

Slowly incorporate the dry ingredients into the wet mixture, stirring gently until they are just blended.

Avoid overmixing.

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Lightly flatten the dough balls with the back of a spoon or your hand.

Bake for 10-12 minutes or until the cookies are set but still soft in the center.

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, milk (or water), and pumpkin pie spice until smooth.

Stir in additional milk or water as necessary to reach your preferred thickness.

Once the cookies are completely cooled, drizzle the pumpkin spice glaze over the top of each cookie. You can use a spoon to drizzle or dip the tops of the cookies into the glaze for more coverage.

Allow the glaze to set for about 15-20 minutes before serving.