Preheat oven to 350°F.

Line baking sheet with silicone mat.

In a medium bowl, beat cream cheese, butter, and sugars until light and fluffy.

Add egg; beat well.

Mix in pumpkin, buttermilk, and vanilla.

In another bowl, combine flour, spice, baking soda, salt, and baking powder; gradually add to pumpkin mixture and mix well.

Drop by rounded tablespoonfuls, 2 inches apart onto silicone-lined baking sheets.

Bake for 12-14 minutes or until golden. Remove to wire rack to cool.

For the glaze, whisk confectioners' sugar, cocoa powder, milk, vanilla, and salt in a bowl.

Place in a piping bag or zip lock bag with the point cut off and drizzle onto cookies.