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​Pumpkin Spice Cookies
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Prep Time: 15 minutes
Makes: 24 cookies

Preheat to the oven to 350 °F 
​Line 2 baking trays with parchment paper

½ cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 cup pure pumpkin purée
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg


Instructions
In a mixer beat the butter and sugars together until smooth.  Beat in the egg. Add the pumpkin puree´  and stir with a wooden spoon until well mixed.

In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices. Add this to the pumpkin batter, stir until evenly mixed. 

Scoop 2 Tbsp of batter for each cookie on the lined baking sheets.

Bake the cookies for 20 minutes, rotating the pans after 10 minutes, until they lift easily from the tray. 

Allow the cookies to cool on the trays for 5 minutes.  Cool completely on wire racks before frosting them.

Cream Cheese Frosting
4 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups icing sugar, sifted
1 tsp vanilla
pinch of salt

Instructions
In an electric mixer cream butter and cream cheese together until soft and fluffy. 

Add 1 cups of icing sugar and mix until well combined, there shouldn’t be any lumps.

Add vanilla and salt and mix to combine. 

Add remaining icing sugar and mix together. You may need to add a touch of milk or water (or even icing sugar) to reach desired consistency.

Ice cookies and sprinkle with a bit of cinnamon or nutmeg.

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