Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions:

  1. Beat the softened butter and granulated sugar in a large bowl until the mixture looks pale and fluffy.
  2. Mix in the pumpkin puree, egg, and vanilla extract. Beat on medium speed until the batter is smooth and velvety.
  3. Sift in the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix on low speed just until the white streaks of flour disappear.
  4. Using a cookie scoop, place rounded tablespoons of dough 2 inches apart on parchment-lined baking sheets.
  5. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the tops spring back lightly.
  6. Beat the cream cheese and butter together until smooth, then fold in powdered sugar and vanilla.
  7. Once the cookies are completely cool, pipe a small dollop of frosting on the center and spiral outward.