Soft and chewy pumpkin sugar cookies topped with velvety cream cheese frosting. The perfect balance of sweet and spiced, ideal for fall gatherings.

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a spoon or cookie scoop, form dough balls and place them on the prepared baking sheet about 2 inches apart.
Gently flatten the dough balls with the back of a spoon or your fingers.
Bake for 10-12 minutes or until the edges are lightly golden, and a toothpick inserted in the center comes out clean.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, 1/4 cup at a time, beating until the frosting is light and fluffy.
Stir in the vanilla extract.
Once the cookies are completely cool, frost each cookie with a generous amount of cream cheese frosting.

For a spicier kick, substitute pumpkin spice blend for cinnamon and nutmeg.

Add-ins like chopped walnuts or chocolate chips can be included in the dough.

Try adding maple syrup or a dash of cinnamon to the cream cheese frosting for variation.