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

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add the egg and a splash of vanilla extract to the mixture and combine well.

Stir in the pumpkin puree until thoroughly blended.

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

Gradually mix the dry ingredients into the wet mixture until just combined.

Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them two inches apart.

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

For the frosting, beat together cream cheese and softened butter until smooth, then add powdered sugar.

Spread the cream cheese frosting on each cooled cookie and add sprinkles or cinnamon if desired.