By Lauren Miyashiro
For the Cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar, plus more for rolling
1/2 c. pumpkin puree
1 large egg
2 tsp. pure vanilla extract
For the Frosting
1 (8-oz.) block cream cheese, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Preheat oven to 350F and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined.
Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.
Bake until cookies are lightly golden, about 10 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.
Author’s notes: If you don’t have pumpkin spice, just use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.