Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) milk

Instructions:

  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Using a mixer, cream the softened butter and brown sugar on medium-high until pale and fluffy (about 3 minutes).
  3. Add the pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully combined and smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Turn the mixer to low and gradually add the flour mixture. Mix just until the white streaks disappear.
  6. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  7. Bake for 8–10 minutes until edges are set and tops have a matte, mahogany-colored finish.
  8. While cookies cool on a wire rack, beat the cream cheese and butter until smooth.
  9. Gradually add powdered sugar, vanilla, and milk until the frosting is velvety.
  10. Pipe or spread the frosting onto completely cooled cookies.