To make the cookies
1-In a small bowl, stir together the: In a small bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt.
2-In another medium bowl, whisk together the: In another medium bowl, whisk together the softened unsalted butter, light brown sugar, and pumpkin puree until combined.
3-Fold the dry ingredients into the pumpkin: Fold the dry ingredients into the pumpkin butter mixture until no streaks of wet or dry spots remain. Don’t overmix.
4-Scoop the dough with a 1: Scoop the dough with a 1.5 oz ice cream scoop (about 3 tbsp each) onto a parchment- or plastic-lined tray, placing them close together. Chill for at least 30 minutes to 1 hour, or until the mixture is firm.
5-When ready to bake, preheat the oven: When ready to bake, preheat the oven to 350°F (without a fan) or 325°F (with a fan).
6-Transfer the chilled cookie dough balls to: Transfer the chilled cookie dough balls to a parchment-lined baking sheet, spacing them about 3 inches apart. Bake for 12 to 16 minutes, or until the cookies are to your preferred texture. Move cookies to a wire rack to cool.
7-While the cookies are cooling, in a: While the cookies are cooling, in a medium bowl, mix the cheese, heavy cream, sugar, and vanilla until smooth and thick. Should hold its shape. Don’t overmix. If your cookies are still warm, wrap your bowl of frosting and keep it in the fridge until ready to frost.
8-Pipe a swirl of frosting on top: Pipe a swirl of frosting on top of each thoroughly cooled cookie, or use a spoon to add about 2 to 3 tablespoons. Dust with ground cinnamon and enjoy!