Pumpkin Cookies with Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 10 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin
• 5 Tbsp unsalted butter, nearly at room temperature
• 4 oz. cream cheese, nearly at room temperature
• 2 cups powdered sugar
• 1/2 tsp vanilla exract

Directions

1. Heat the oven to 350 degrees. Prepare 2 18 by 13-inch baking sheets by covering them with silicone baking mats or parchment paper.
2. In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves together for 20 seconds, then put the bowl aside.
3. Add the butter, granulated sugar and brown sugar to the bowl of an electric stand mixer fitted with the paddle attachment, and beat until everything is smoothly combined.
4. Beat in the egg, then add the pumpkin and vanilla and mix again. Add the flour mixture, and mix only until the dry ingredients disappear into the dough.
5. Use a 1 1/2 Tbsp cookie scoop, filled just a little over the top, to portion the dough. Drop the scoops onto the prepared baking sheets, leaving 2-inches between the cookies.
6. Bake 1 sheet at a time, until the cookies are set, about 13 – 15 minutes. Let them rest on the baking sheet for several minutes, then move them to a wire rack and let them cool completely.
7. When the cookies are cool, spread them with cream cheese frosting. Store them in a single layer in an airtight container in the refrigerator, and bring them to room temperature before serving.