Preheat the oven to 350F and line a large baking sheet with a silpat mat or parchment paper.
In a large bowl, beat the butter, granulated sugar and brown sugar together until well mixed. If using a stand mixer, make sure to use the paddle attachment.
With the mixer on low speed, add in the egg, pumkin puree, and vanilla extract.
With the mixer on low speed, slowly add in the flour, pumpkin pie spice and baking soda. Mix just until combined - you don't want to overmix!
Scoop out 1” balls of dough onto the prepared baking sheet, making sure to place them at least 2" apart. Press each of the cookies down gently to flatten it.
Bake until the edges are golden brown and the center is set - about 10-12 minutes.
Transfer the cookies to a wire rack to cool while you make the icing.
For the Icing
Beat the softened cream cheese on medium speed until smooth - about 30 seconds.
With the mixer on low, slowly add the powdered sugar (about ¼ cup at a time).
When the sugar has been fully incorporated, add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
Frost each of the cookies with 1 tablespoon of icing and top with a pinch of pumpkin pie spice if desired.
Store leftover cookies in an airtight container in the fridge for up to two days.
Don’t overmix the dough! Overmixing will result in tougher cookies.
Soften the cream cheese at room temperature before mixing. It’s the best way to make sure your icing is completely smooth, with no lumps!
Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.
How to Store
Dough – Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.
Refrigerater – Store leftover cookies in an airtight container in the fridge for up to two days.
Freezer – You can easily freeze baked cookies for later. Let cool completely, then seal in an airtight container or Ziploc freezer bag for up to 2 months. Thaw at room temperature when you’re ready to enjoy them.