Frosted Pumpkin Cookies

Preheat oven to 350 degrees. Prepare 1-2 baking sheets by lining with parchment paper. In a bowl, combine the flour, salt, pumpkin pie spice, cinnamon and baking powder together. Set aside. In a medium bowl, cream together butter and BOTH sugars together until light and fluffy, about 3-5 minutes. Add the egg, pumpkin puree and vanilla extract and combine until smooth. Add the dry ingredients to the wet ingredients and mix until combined and a dough consistency is reached. Use a cookie scoop and place the dough onto prepared cookie sheet. Flatten slightly with your hands if you want a thinner cookie. I like to bake 6 per cookie sheet. Bake in the oven for 13 minutes or until the edges are slightly browned. Let the cookies cool on the baking sheet for 15 minutes then remove to a wire rack to cool completely. For the cheesecake frosting: Beat the cream cheese and the butter together until smooth. Add in powdered sugar, vanilla and pumpkin pie spice, and mix until perfectly creamy. Once cookies are cool, pipe or spread frosting onto cookie. Sprinkle more pumpkin pie spice on top if desired. These cookies are best served on the day you make them. Store leftover cookies in the fridge.