First thing you can do is preheat your oven to 350 degrees F and line your backing sheets with parchment paper so you don't burn the bottoms of your cookies.
In a large bowl add all you dry ingredients together; flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Whisk together and set aside for later.
In a mixer cream together butter and both sugars for a few minutes. Next add pumpkin, egg, and vanilla and mix until completely combined
Lastly add in your dry ingredients that you set aside. I split the dry ingredients in 2 when adding to avoid flour flying everywhere once the mixture was turned on.
Place large spoonfuls of the cookie dough onto your baking sheets. It should fit about 6 cookies at a time. Once the dough is on the cookie sheet form the dough into discs flattening slightly. The dough doesn't change shape much when baking so this step is a must.
Bake for 9-12 minutes. If you aren't sure if the cookies have baked enough check the bottoms. They will start to brown slightly when done. Once done place on a cooling rack while you get the frosting ready.
Cream Cheese Frosting
First up is to beat together the butter and cream cheese until light and fluffy. Depending on how high you have the speed this could take 2-5 minutes. Look for a lighter and fluffier consistency for completion.
Next add the powdered sugar (in increments again), salt, the vanilla extract, cinnamon and nutmeg. Beat until combined and you have your desired texture for frosting.
There should be enough frosting make for each cookie to have a lot. You can frost by using a piping bag or palette knife like i did.
Notes
Note 1: If like me you couldn't find any pumpkin spice you can use the following instead: 1/2 tsp cinnamon, 1/4 tsp ground ginger, , 1/4 tsp nutmeg, 1/8 tsp ground allspice, and 18 tsp ground cloves.Note 2: Original recipe is here. I just put my own little spin on it. Be sure to check out more of Chelsea's recipes while you're there.