Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in the pumpkin puree, egg, and vanilla extract until just combined.
• Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
• Scoop the dough onto the baking sheet, spacing them about 2 inches apart, and flatten slightly.
• Bake for 12-14 minutes until edges are set and tops are puffed; cool completely on a wire rack.
• In a mixing bowl, beat together softened cream cheese and butter until creamy, then add powdered sugar, cinnamon, and vanilla until smooth.
• Spread or pipe the creamy frosting on the cooled cookies; optionally dust with cinnamon.