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preheat the oven to 350 degrees f. in a medium bowl, stir together the flour, baking powder, baking soda, spices, and salt; set aside. in your mixer bowl cream together 1/2 cup butter, 1 cup sugar and 1/2 cup brown sugar until fluffy. beat in the pumpkin, egg and 1 teaspoon vanilla until smooth. mix in the dry ingredients until blended. scoop the batter onto parchment-lined baking sheets and bake for 15-18 minutes, until the cookies spring back when you gently press the tops. remove to a cooling rack and cool completely before frosting. in your clean mixer bowl, beat together the remaining 1/2 cup butter and the cream cheese until smooth. beat in the powdered sugar, the remaining 1 teaspoon vanilla and the cinnamon until fluffy. spread on top of the cooled cookies. for best results, store these cookies in the fridge or freezer and let them come to room temperature before serving!
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping