Ingredients
2 ½ cups (312 g) flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin spice
½ teaspoon salt
¾ cup (170 g) unsalted butter
¾ cup (150 g) sugar
½ cup (100 g) brown sugar
1 ¼ cups (305 g) pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
Glazed
1 stick cream cheese, softened but still cold
¼ cup (56 g) unsalted butter, softened but still cold
1 teaspoon pure vanilla extract
1 ¾ cups (210 g) powdered sugar, sifted
Instructions
Preheat oven to 350°F. Line a baking sheet with wax paper and set aside.
Whisk together flour, baking powder, baking soda, salt and pumpkin spice, set aside.
Beat butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add pumpkin puree, egg, and vanilla, and mix until combined. Add flour mixture to wet ingredients and mix until combined. Dough will be slightly sticky and soft.
Place the dough portions on a baking sheet. Place the cookies about 2 inches apart.
Bake cookies at 350° F for 13 to 15 minutes or until edges are set and cookies are soft and fluffy. Allow cookies to cool for a few minutes.
For the cream cheese frosting, beat the cream cheese and butter on medium-high speed until smooth, about 30 seconds. Add the vanilla and powdered sugar and mix again until combined, about 30 seconds more.
Use a spatula to apply the frosting, Decorate with a pinch of cinnamon.
You can get most of the ingredients from us :)