Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120g) canned pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract, then fold in the pumpkin puree until the mixture is smooth.
  4. Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until no streaks of flour remain; do not overmix.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to place mounds of dough 2 inches apart.
  6. Bake for 10–12 minutes until edges are set but centers remain slightly soft.
  7. Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare frosting by beating softened cream cheese and butter together. Add powdered sugar and vanilla, then stir in heavy cream until reaching the desired consistency. Pipe or spread onto cooled cookies.