Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) pumpkin puree (NOT pumpkin pie filling)
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined. Stir in the pumpkin puree until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. While the cookies are cooling, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add milk or cream, one tablespoon at a time, until the frosting reaches desired consistency.
  10. Once the cookies are completely cool, frost them with the cream cheese frosting, if desired. Enjoy immediately or store in an airtight container.