Pumpkin Cookies with Cream Cheese Frosting

Directions

1. Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1½ teaspoons ground cinnamon, and ¾ teaspoon table salt.
3. In a stand mixer with the paddle attachment, cream 1 cup softened unsalted butter, ⅔ cup packed light brown sugar, and ⅓ cup granulated sugar until light. Beat in 1 large egg and 1½ teaspoons vanilla extract, then mix in 1 cup canned pumpkin puree until smooth. Gradually add the flour mixture and stir until just combined.
4. Using a medium cookie scoop or a large spoon, drop dough onto the prepared baking sheet, spacing mounds about 1½ inches apart. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
5. In a large bowl, beat 8 ounces softened cream cheese and ½ cup softened unsalted butter with an electric mixer until smooth. Add 2 cups powdered sugar and 1 teaspoon vanilla extract, then beat just until combined and airy—do not overmix. Taste and adjust with a pinch of salt, more vanilla, or an extra ½ cup powdered sugar if you prefer a sweeter or thicker frosting.
6. Once cookies are completely cool, spread frosting over each cookie using a knife or cake spatula. Sprinkle a dash of cinnamon on top if desired. Store in a covered container for up to 3 days.