Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1/2 cup (120ml) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter and both sugars using a mixer until the mixture is pale and fluffy, approximately 2-3 minutes.
  2. Stir in the egg, pumpkin puree, and vanilla extract until the batter is smooth and velvety.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the white streaks of flour disappear; do not overmix.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10-12 minutes until the edges are set and the top has a matte finish, while the centers remain slightly underbaked and soft.
  7. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire cooling rack.
  8. To prepare the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until the frosting is stiff but spreadable.
  9. Swirl the cream cheese frosting onto the cooled cookies.