Pumpkin Cookie

Directions

1. Set your oven to 350°F. Take the pumpkin puree and place it in the center of a few paper towels on a plate. Fold the paper towels over so the puree is fully covered. Let it sit for a few minutes; the towels will absorb extra moisture. This step is essential.
2. In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this mixture aside.
3. In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar for 1 to 2 minutes.
4. Add the pumpkin puree and the egg, then beat again until combined.
5. Gradually mix in the dry ingredients, either on low speed with the mixer or by hand with a spatula, until just combined. The dough will be thick and sticky.
6. Using a cookie scoop, drop dough balls onto a baking sheet lined with parchment or a silicone mat, spacing them about 3 inches apart. Bake for 10 to 14 minutes, until the edges are set.
7. Let the cookies cool on the baking sheet for 20 to 30 minutes, then transfer them to a wire rack to cool completely.
8. In a mixing bowl, place the softened cream cheese and softened butter. Beat with an electric mixer on medium speed for 1 to 2 minutes until fluffy.
9. Add the vanilla extract and powdered sugar (plus optional salt if desired). Beat on low for 1 to 2 minutes, scraping down the bowl as needed, until smooth. If the frosting seems too thick, stir in a splash of milk or heavy cream until creamy.
10. Spread the frosting over the cooled cookies. Sprinkle with cinnamon if you like.