Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar together on medium-high until pale and fluffy.
  3. Add the egg, pumpkin puree, and vanilla extract. Beat again until smooth and fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Scoop rounded tablespoons of dough onto the prepared pans, spacing them 2 inches apart, and gently press the tops down.
  7. Bake for 10 minutes or until set. Allow cookies to cool before frosting with a mixture of cream cheese, butter, powdered sugar, and vanilla.