For the cookies:
11 ounces all-purpose flour
4 tablespoons malt powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
3 ounces softened, unsalted butter
9 ounces brown sugar
2 teaspoons fresh, grated ginger
1 large egg, room temperature
6 ounces pumpkin puree (not pie filling)
3 ounces milk
1 teaspoon vanilla

For the frosting:
2 cups confectioner’s sugar
1 tablespoon malt powder
pinch of salt
5 tablespoons unsalted butter
3 tablespoons milk
1 teaspoon vanilla