Soft Spiced Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 8 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until smooth.
4. Mix in pumpkin puree, egg yolk, and vanilla.
5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger.
6. Add dry ingredients to wet ingredients and stir until just combined.
7. Scoop dough into 2-tablespoon portions, and place 2 inches apart on prepared baking sheets. Slightly flatten tops.
8. Bake 11 to 13 minutes, until the edges are set and the centers are soft.
9. Cool completely before frosting - about 45 minutes.
10. Make the Cream Cheese Topping: Beat cream cheese and butter until smooth, then gradually add powdered sugar.
11. Mix in vanilla, cinnamon, and salt.
12. Beat until light and fluffy.
13. Spread or pipe the cream cheese topping onto cooled cookies. Finish with a sprinkle of cinnamon.