Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 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 ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Line baking sheets with parchment paper. Place pumpkin puree on paper towels and press firmly to absorb excess moisture.
  2. Cream the softened butter and both sugars using a mixer until the mixture is pale and fluffy.
  3. Beat in the blotted pumpkin puree, egg, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets.
  7. Bake at 350°F (175°C) for 10-12 minutes until edges are set and the top has a matte finish.
  8. Transfer cookies to a wire rack and allow them to cool completely.
  9. Beat cream cheese and butter until smooth, then fold in powdered sugar, vanilla extract, and heavy cream.
  10. Pipe a swirl of frosting onto each cooled cookie.