2½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice, plus extra for sprinkling
½ tsp salt
¾ cup butter, room temperature
¾ cup granulated sugar
½ cup packed light brown sugar
1¼ cups canned pumpkin
1 large egg
1 tsp vanilla extract
8 ounces (1 brick) block-style cream cheese, softened
¼ cup butter, softened
1 tsp vanilla extract
1¾ cups icing sugar, sifted
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In another bowl, beat butter, sugar and brown sugar on medium-high speed until light and fluffy, about three minutes. Add pumpkin, egg and vanilla, and mix until combined. Scrape the bottom and sides of the bowl if necessary. Add flour mixture to wet ingredients and mix just until combined. The dough will be a little sticky and soft.
Use a medium cookie scoop (or a spoon), to scoop a heaping tablespoon of dough and place on baking sheet. Space cookies two inches apart.
Bake cookies at 350°F for 13 to 15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
When the cookies are cool, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar and mix again just until combined, about 30 more seconds. Ice cooled pumpkin cookies and garnish with cinnamon.