Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 cup granulated white sugar (200g)
  • 1/2 cup brown sugar, packed (100g)
  • 1 cup pumpkin puree (245g)
  • 1 large egg, room temperature (50g)
  • 1 tsp vanilla extract (5ml)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp baking powder (3g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 tsp ground ginger (1g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 1/2 tsp salt (3g)
  • 8 oz cream cheese, softened (225g)
  • 4 tbsp unsalted butter, softened (57g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 tsp vanilla extract (5ml)
  • 2 tbsp milk or heavy cream (30ml)

Instructions:

  1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high for 3 minutes until the mixture looks pale and fluffy.
  2. Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars. Beat on medium until fully combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear, being careful not to overmix.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  6. Use a cookie scoop to place dough onto sheets and bake for 10-12 minutes. Transfer to wire cooling racks to cool completely.
  7. For the frosting, beat together softened cream cheese, butter, powdered sugar, vanilla, and milk or heavy cream until smooth and stable.
  8. Apply a thick layer of frosting to the completely cooled cookies.