| For the Cookies | |
|---|---|
| ¾ cup | unsalted butter, softened |
| ¾ cup | brown sugar |
| ¼ cup | sugar (+ extra for rolling) |
| ⅓ cup | pumpkin purée |
| 1 | egg |
| ¼ cup | molasses |
| 1 tsp | vanilla extract |
| 2 tsp | pumpkin pie spice, blend |
| 1½ tsp | baking soda |
| ½ tsp | salt |
| 2½ cup | all-purpose flour |
| For the Cream Cheese Frosting | |
| 4 oz | cream cheese, softened |
| ¼ cup | unsalted butter, softened |
| 1¾ cup | powdered sugar |
| 1 tsp | vanilla extract |
| pumpkin pie spice, blend | |
Using an electric mixer, cream the butter and sugars for about 2 minutes on medium speed. Then add the pumpkin, egg, molasses, vanilla, pumpkin pie spice, baking soda, and salt. Add the flour and stir on low speed until just combined.
Portion the cookie dough into balls using a cookie scoop, roll in granulated sugar, and place on a baking sheet lined with parchment paper. Place them a few inches apart since the cookies will spread quite a bit, and press down to flatten slightly.
Bake at 350°F for 11-12 minutes until set but slightly underdone in the center. Let cool completely on the trays before frosting.
Using an electric mixer, beat the cream cheese and butter together. And powdered sugar and vanilla and continue to mix until smooth.
Frost each cookie with about 2 tablespoons of frosting and sprinkle extra pumpkin spice seasoning on top.
For enhanced texture and flavor, chill the cookie dough for 1-2 hours before portioning and baking.
