Pumpkin Cream Cheese Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons pepitas

Instructions

1. Preheat oven to 375°F and line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl. Add the pumpkin puree and beat until just combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cookies cool, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat together the softened cream cheese and softened unsalted butter on medium speed until smooth and creamy, about 2 minutes.
9. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat until smooth. Beat in vanilla extract and salt until just incorporated.
10. Once the cookies are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a star tip. Pipe a generous swirl of frosting onto each cookie.
11. Lightly dust the frosted cookies with ground cinnamon. Arrange pepitas on top of one cookie for garnish, as desired.