Ingredients
2½cupsall-purpose flour
1tspbaking powder
1tspbaking soda
1tbsppumpkin pie spice,plus extra for sprinkling
½tspsalt
½cupbutter,softened
1cupgranulated sugar
½cupbrown sugar
1¼cupspumpkin puree,canned
1egg
1tspvanilla extract
8ozlow-fat cream cheese,room temperature
3tbspbutter,room temperature
1tspvanilla extract
2cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.
Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined. Fold in the dry ingredients until just combined.
Drop on a cookie sheet, then use fingers or a spoon to flatten them slightly.
Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly after touching them. Transfer cookies to a wire rack to cool until they reach room temperature.
With an electric mixer, beat cream cheese, butter, and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth.
Then frost or drizzle cookies with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if preferred.
Serve and enjoy.
