- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Salt
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
- 10 tablespoons Unsalted Butter, Softened
- ¾ cup Granulated Sugar
- ½ cup Paced Light Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Canned Pumpkin
Cream Cheese Frosting
- 5 tablespoons Unsalted Butter, room temperature
- 4 ounces Cream Cheese, room temperature
- 2 cups Powdered Sugar
- ½ teaspoon Vanilla Extract
- Preheat oven to 350F degrees; line baking sheets with parchment paper
- In bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; set aside
- In bowl of stand mixer with paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined
- Mix in egg, then pumpkin and vanilla; add in flour mixture and mix just until combined
- Scoop dough using a cookie scoop; place on baking sheets spacing 2 inches apart
- Bake until cookies are set, about 13-15 minutes; cool on baking sheet for several minutes then transfer to rack to cool completely
- Once cool frost with cream cheese frosting
Cream Cheese Frosting
- In bowl with mixer, cream together butter and cream cheese until smooth and fluffy; mix in powdered sugar and vanilla until well combined