Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Gradually fold in the dry ingredients to the wet mixture, ensuring they're well incorporated but not overmixed.

Using a cookie scoop or a tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon. Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cooled, spread a generous amount of frosting on each cookie.

Enjoy these delightful cookies with a cup of tea or coffee. Store any leftovers in an airtight container in the refrigerator for up to 3 days.