Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (120g) canned pumpkin puree
  • 1 large egg
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream softened butter and brown sugar on medium-high until pale and fluffy. Beat in pumpkin puree and egg until smooth.
  3. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually mix into wet ingredients on low speed until just combined.
  4. Scoop rounded tablespoons of dough 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain soft. Cool on pan for 5 minutes, then transfer to wire rack.
  5. Beat softened cream cheese and butter until smooth. Add vanilla extract, then gradually mix in powdered sugar. Stir in heavy cream if needed for a spreadable consistency.
  6. Once cookies are completely cool, swirl a dollop of cream cheese frosting onto each cookie.