• Preheat oven to 350° F. Line a cookie sheet with parchment paper.
• In the bowl of a stand mixer using the paddle attachment, cream together 4 ounces of cream cheese and 1 stick of butter. Beat for 1 minute or until light and fluffy. Add the brown sugar and white sugar and continue to mix until incorporated.
• Add the egg, pumpkin puree, and vanilla extract and mix to incorporate. You may need to scrap the sides and bottom of the bowl with a spatula to get everything mixed well.
• Add the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix until no white streaks of flour remain. Be careful to not over mix.
• Use a cookie scoop (I used a size 40) to portion out the cookies onto a parchment lined cookie sheet. Space the cookies about 2 inches apart from each other.
• Bake cookies for 10-11 minutes. If your cookie scoop is larger or smaller you will need to adjust the time accordingly.
• Use a spatula to remove the cookies to a cooling rack and cool completely.

Cream Cheese Frosting

• Add remaining 4 ounces of cream cheese and 3 tablespoons of butter to a bowl and beat until fluffy. Add the powdered sugar in small amounts so that it does not fly everywhere when mixed. Add the vanilla extract and heavy cream as needed.
• When cookies are completely cooled add swirl of cream cheese frosting to the top and sprinkle with extra pumpkin pie spice or cinnamon.
• Store frosted cookies in the refrigerator for 4-5 days.