1 tbsppumpkin pie spice, plus extra for sprinkling
0.5 tspsalt
0.5 cupbutter (1 stick), softened
1 cupgranulated sugar
0.5 cupbrown sugar
1.25 cupscanned pumpkin puree
1egg
1 tspvanilla extract
cream cheese frosting
8 oz(1 brick) low-fat cream cheese, room temperature
3 tbspbutter, room temperature
1 tspvanilla extract
2 cupspowdered sugar
Method
1TO MAKE PUMPKIN COOKIES: Preheat oven to 350°F. Line a baking sheet with parchment paper.
2In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
3In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin, egg, and vanilla; beat on medium speed until just combined. Fold in the dry ingredients until just combined.
4Drop on cookie sheet by heaping tablespoonfuls, then use your fingers or a spoon to flatten them slightly. (These cookies tend to poof up slightly rather than flatten during baking — shape them beforehand however you'd like; they won't rise much.)
5Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly when touched. Transfer to a wire rack to cool until they reach room temperature.
6Frost or drizzle with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if you'd like. Refrigerate in a sealed container for up to 3 days.
7TO MAKE CREAM CHEESE FROSTING: With an electric mixer, beat cream cheese, butter, and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until all combined and smooth. If too thick, add 1 tablespoon of milk (or water) at a time; if too thin, add more powdered sugar until desired consistency is reached.