Ingredients:

  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda (4.6g)
  • 1/2 teaspoon baking powder (2.3g)
  • 1 teaspoon ground cinnamon (2.6g)
  • 1/2 teaspoon ground ginger (1.1g)
  • 1/4 teaspoon ground nutmeg (0.6g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 3/4 cup packed light brown sugar (165g)
  • 1/8 cup granulated sugar (25g)
  • 1 large egg (50g)
  • 3/4 cup 100% pumpkin puree (184g)
  • 1 teaspoon vanilla extract (4g)
  • 3 tablespoons unsalted butter (for frosting, 42g)
  • 3 ounces cream cheese, softened (85g)
  • 1 1/2 cups powdered sugar (180g)
  • 1 tablespoon milk (or heavy cream, 15g)
  • 1/2 teaspoon vanilla extract (for frosting, 2g)

Instructions:

  1. Whisk together the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt) in a medium bowl. Set aside.
  2. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until just combined. Mix in the pumpkin puree, ensuring the mixture is smooth.
  3. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
  4. Cover the bowl and chill the dough for a minimum of 60 minutes. This is crucial to prevent spreading.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough using a 3-tablespoon scoop and place cookies 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. While cookies cool, prepare the frosting: Melt the 3 tablespoons of butter in a small saucepan over medium heat, stirring constantly until the milk solids turn golden brown and nutty (brown butter). Remove from heat and let cool slightly.
  8. Beat the cooled brown butter with the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract until the frosting is light and spreadable.
  9. Once the cookies are completely cool, frost generously.