Soft and tender pumpkin cookies bursting with warm spices, topped with a luscious cream cheese frosting for a perfect fall dessert.

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1/3 cup pumpkin puree

1 egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla extract

Pinch of salt

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Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Cream butter and sugars until light and fluffy (2–3 mins).
Mix in pumpkin, egg yolk, and vanilla.
Whisk dry ingredients and gradually add to wet until combined.
Scoop dough onto sheets, spacing evenly.
Bake 10–12 minutes; cool 5 minutes on sheets then move to racks.
Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and salt. Beat until fluffy.
Frost cooled cookies generously and serve.