Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree, canned
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high for three minutes until light and fluffy.
  4. Beat in the egg and pumpkin puree until smooth, then stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  6. Using a cookie scoop, drop approximately 2 tbsp of dough onto the prepared baking sheets.
  7. Bake for 15 minutes, then transfer cookies to a wire cooling rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth. Add powdered sugar, milk, and vanilla extract, beating until velvety.
  9. Apply a generous layer of frosting to each cooled cookie.