Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 1 cup unsalted butter , softened
• 0.75 cups white sugar
• 0.75 cups brown sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 , 15 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2. 2 To make the cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
3. 3 Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.
4. 4 Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.
6. 6 Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.
7. 7 While the cookies are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.
8. 8 Spread frosting over cooled cookies.

Nutrition per serving