Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup brown sugar 
• 0.3 cup butter softened
• 15 ounce pumpkin puree canned
• 2 cups confectioners' sugar 
• 3 ounce cream cheese softened
• 1  eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 1 teaspoon vanilla extract 
• 0.8 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
4. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes.
5. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
6. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.