Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin purée
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Cream together the softened butter and brown sugar until pale and fluffy. Beat in the pumpkin purée, egg, and vanilla extract until glossy and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Gradually stir the dry mixture into the wet ingredients until just combined; do not overmix.
  4. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 8–10 minutes, removing them when edges are set but centers still look slightly soft.
  5. Whip the softened cream cheese until smooth, then gradually beat in the powdered sugar, milk, and vanilla until velvety. Once cookies are completely cool, pipe or spread frosting on top.