In a medium bowl whisk together the flour, baking soda, pumpkin spice and salt. Set aside.

In a large bowl combine the butter, granulated sugar and brown sugar. Beat on medium speed until the mixture is lightened in color and fluffy.

Add the egg, egg yolk and vanilla. Blend just until incorporated. Add the cream and blend again. Scrape down the sides and bottom of the bowl and blend another 20 to 30 seconds.

Add the flour mixture and blend on low just until incorporated. Don’t over-mix. Pour the coarse sugar into a small bowl.

Scoop out 2 tablespoon mounds of dough and roll into a ball. Place the ball into the coarse sugar and roll to coat. Place the dough ball on the prepared baking sheet and bake for 9 to 11 minutes or until the edges are just starting to turn light brown. Don’t over-bake.

Transfer the cookies to a cooling rack. Cool completely before icing.

Combine the powdered sugar, heavy cream, pumpkin spice and salt. Whisk together until blended. Add additional heavy cream 1 teaspoon at a time to reach the desired consistency. You may want it thinner if drizzling or thicker for frosting the entire cookie.