Scrumptious Pumpkin Cookies with Cream Cheese Cinnamon Frosting

2 ½ cups unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tbsp pumpkin pie spice

½ tsp salt

½ cup butter, softened

1 cup granulated sugar

½ cup brown sugar

1 ¼ cups canned pumpkin puree (I like Libby's)

1 egg

1 tsp vanilla extract

Cream Cheese Cinnamon Frosting

8 oz Cream Cheese (softened)

4 oz (1/2) stick of butter

1 ½ tsp vanilla

3 cups powdered sugar

3 tbsp whipping cream or half and half

a dash of salt

¼ tsp cinnamon (or more to taste)

Preheat the oven to 350 and line a baking sheet with parchment.

In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt. Set it aside.

In another bowl or in a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium to high speed for 1 minute until light and fluffy. Add the pumpkin, egg, and vanilla and continue beating at medium speed until combined. Fold in the dry ingredients until combined..

Drop onto cookie sheet with a small ice cream scoop. (These cookies don't flatten much.) Bake them for 15 to 17 minutes or until the cookies bounce back slightly when you touch them. Transfer the cookies to a foil lined tray to cool

Mix together the softened cream cheese and the softened butter. Add the vanilla and mix thoroughly. Add the powdered sugar and the whipping cream or half and half. Once fully combined and smooth, add the cinnamon and salt to taste.

Once the cookies have cooled, ice them with the frosting and sprinkle them with the chopped walnuts.

You can also place the un-iced cookies in layers lined with wax paper in an airtight container and freeze them until ready to use.

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Scrumptious Pumpkin Cookies with Cream Cheese Cinnamon Frosting