Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.

In a large bowl, cream together 3/4 cup softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Mix in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until everything is well blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a soft dough forms.

Using a cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheet, leaving space between each one to allow for spreading.

Bake for 13-15 minutes, or up to 17 minutes if you’re making larger cookies. They should be set and slightly golden around the edges.

Let the cookies cool completely on a wire rack before frosting.

To make the frosting, beat the cream cheese with the remaining 3 tablespoons of softened butter and powdered sugar until smooth and creamy.

Stir in the remaining teaspoon of vanilla extract and mix until fully incorporated.

Once the cookies are cool, frost each one generously. For a festive touch, dust with a little extra pumpkin pie spice if you like!