• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/4 cups canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting:
  • 8 ounces (1 brick) low-fat cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • Directions:
  • Preheat oven to 350°
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.  Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.  Fold in the dry ingredients until just combined.
  • Drop on cookie sheet by heaping tablespoonfuls,  then use your fingers or a spoon to flatten then slightly. 
  •  then use your fingers or a spoon to flatten then slightly. 
  • Transfer cookies to a wire rack and let cool. Then frost or drizzle with cream cheese frosting.
  • To make cream cheese frosting:
  • With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth.  Gradually add in the powdered sugar until it is all combined and the frosting is smooth.  If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency.  If it is too thin, add in more powdered sugar until it reaches your desired consistency.