Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until fluffy. Add the pumpkin puree and the egg, mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cookies light and soft.

Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about two inches apart.

Bake for 12-15 minutes or until the cookies are set around the edges but still soft in the middle. They will continue to firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the cream cheese frosting, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla, mixing until fluffy.

Once the cookies are completely cooled, generously pipe or spread the cream cheese frosting on top.