1-Prepping and Mixing the Dough: Start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined; set this aside. Using a mixer, beat the butter, granulated sugar, and brown sugar until they become light and fluffy, which takes about 3 minutes.

2-Prepping and Mixing the Dough: Next, add the pumpkin puree, egg, and vanilla extract to the butter mixture, blending until everything is fully incorporated. Gradually mix in the dry ingredients just until combined; the dough will be sticky and soft, which is normal for this type of cookie.

3-Baking and Frosting: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 13 to 15 minutes until the edges are set and the cookies stay soft in the center. Let them cool briefly on the pan, then move them to a wire rack to cool completely before frosting.

4-Baking and Frosting: For the frosting, beat the cream cheese and butter until smooth, then add the vanilla extract and sifted confectioners’ sugar, mixing until creamy. Spread the frosting over the cooled cookies using an offset spatula and sprinkle with cinnamon if you like. Remember, canned pumpkin puree with low water content works best to avoid soggy dough, or blot homemade puree to remove excess moisture.