pumpkin cookies with cinnamon cream cheese frosting

Fall is officially here.  And I needed to bake something pumpkin-y.  But I also wanted something new, because... well...  I like new things!

These cookies were the perfect fix!  Soft, moist pumpkin cookies with a fluffy cream cheese frosting definitely conquered the pumpkin craving.  At least for today...  :o)

Pumpkin Cookies with Cinnamon Cream Cheese Frosting Recipe

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cup pumpkin purée
1 egg
1 teaspoon vanilla
1/2 cup butter, softened
1 (8oz) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon cinnamon

For the cookies:
Preheat the oven to 350ºF.

In a medium bowl, stir together the flour, baking powder, baking soda, spices, and salt; set aside.

In your mixer bowl cream together 1/2 cup butter, 1 cup sugar and 1/2 cup brown sugar until fluffy.  Beat in the pumpkin, egg and vanilla until smooth.  Mix in the dry ingredients until blended.

Scoop the batter onto parchment-lined baking sheets and bake for 15-18 minutes, until the cookies spring back when you gently press the tops.  Remove to a cooling rack and cool completely before frosting.

For the frosting:
In your clean mixer bowl, beat together the remaining 1/2 cup butter and the cream cheese until smooth.  Beat in the powdered sugar, vanilla and cinnamon until fluffy.  Spread on top of the cooled cookies.

For best results, store these cookies in the fridge or freezer and let them come to room temperature before serving!

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