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

Cream the softened butter and granulated sugar together for 3-5 minutes until light and fluffy.

Add the egg and a splash of vanilla extract, mixing until fully combined.

Stir in the pumpkin puree gently until well combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes until edges are set and golden while centers remain soft.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by beating cream cheese and softened butter until smooth, then mix in powdered sugar.

Spread frosting on each cooled cookie and add optional toppings if desired.