Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together softened butter and granulated sugar using an electric mixer until light and fluffy.

Add one egg and vanilla extract to the mixture and mix until fully incorporated.

Gently stir in the pumpkin puree until smooth and well-blended.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a separate bowl.

Gradually add the dry ingredients to the pumpkin batter, mixing gently until just combined.

Using a cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spaced about two inches apart.

Bake for 12–15 minutes until the edges are golden and centers appear soft and puffed.

Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Beat together softened cream cheese and butter until smooth, then gradually add powdered sugar.

Frost each cooled cookie generously with the cream cheese frosting and add any desired garnishes.