Instructions

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
• Drain the ½ cup (225 g) pumpkin puree on paper towels for a few minutes to remove excess moisture; pat lightly if needed and set aside.
• In a medium bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Set the dry mixture aside.
• In a large mixing bowl, beat ½ cup (113 g) unsalted butter (softened) with 1 cup (200 g) granulated sugar and ½ cup (110 g) packed light brown sugar until the mixture is light and creamy.
• Add 1 large egg and 1 teaspoon pure vanilla extract to the butter–sugar mixture and beat until combined.
• Add the drained pumpkin puree to the wet mixture and beat or stir until incorporated and uniform in color.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or stirring) until just combined. Do not overmix.
• Using about 1 ½ tablespoons of dough per cookie, drop rounded portions onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven for 10–12 minutes, or until the cookies are set. Remove from the oven and transfer the cookies to a wire rack to cool completely before frosting.
• Meanwhile, make the frosting: ensure 4 ounces (110 g) cream cheese and 4 tablespoons (57 g) unsalted butter are softened to room temperature. In a bowl, beat the cream cheese and butter together until smooth and creamy.
• Gradually add 2 cups (240 g) powdered sugar to the cream cheese mixture, mixing until combined. Add 1 teaspoon pure vanilla extract and beat until the frosting is smooth and spreadable.
• Once the cookies are completely cool, frost them with the cream cheese frosting. Store frosted cookies refrigerated if not serving immediately.