Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In the bowl of stand mixer, beat butter, sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add pumpkin purée, egg and vanilla, and mix until combined. Scrape the bottom and sides of the bowl if necessary. Add flour mixture to wet ingredients and mix just until combined. The dough will be a little sticky and soft.

Use a medium cookie scoop to scoop a heaping tablespoon of dough and place it on prepared baking sheet. Space cookies about 2 inches apart.

Bake cookies at 350° F for 13 to 15 minutes or until the edges are set and the cookies are soft and fluffy. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

For the cream cheese frosting, beat cream cheese and butter together on medium-high speed until smooth, about 30 seconds. Add vanilla and confectioners’ sugar and mix again just until combined, about 30 more seconds.

Use an off-set spatula or a knife to frost cooled pumpkin cookies. Garnish with a sprinkle of cinnamon and serve.