Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg
  • 1/2 cup (120ml) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together 115g softened unsalted butter and 150g brown sugar until pale and fluffy.
  3. Beat in the egg, 120ml pumpkin puree, and 5ml vanilla extract until smooth.
  4. In a separate bowl, whisk together 250g all-purpose flour, 5g baking soda, 2g cinnamon, 1g nutmeg, and 1g salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
  6. Drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until edges are set and tops spring back slightly.
  8. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare frosting by beating 115g cream cheese and 28g butter together until smooth; whip in 120g powdered sugar and 2.5ml vanilla.
  10. Pipe or spread frosting onto completely cooled cookies.