Preheat your oven to 350° F and prepare your cookie sheet by lining it with parchment paper.

In the bowl of your stand mixer, cream together the softened cream cheese and stick of butter. Beat them for about a minute until the mixture appears light and fluffy.

Next, add the brown sugar and white sugar to the bowl. Continue mixing until the sugars are fully incorporated.

Crack in the large egg and add the canned pumpkin along with the vanilla extract. Mix until everything is just incorporated.

Gradually add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture.

Use a cookie scoop to portion out the dough onto your lined cookie sheet, spacing them about two inches apart.

Bake the cookies until they are just set and lightly golden, which usually takes about 10-11 minutes.

Once done, transfer the cookies to a cooling rack to cool completely.

For the frosting, beat the remaining cream cheese and butter together until fluffy.

Gradually add the powdered sugar to avoid a mess, mixing well to achieve a smooth consistency.

Add the vanilla extract and then incorporate the heavy cream or milk as needed.

After the cookies have cooled, generously spread the cream cheese frosting on top of each cookie.

Sprinkle a bit of pumpkin pie spice or cinnamon over the frosted cookies.