Servings: 30 cookies 2 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1/2 tsp ground cinnamon 16 Tbsp unsalted butter, softened 1 cup granulated sugar 1 large egg, room temperature 2 tsp vanilla extract 7 oz pumpkin puree, about half of a 15 oz can
Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour with baking soda, baking powder, cinnamon, and salt and set aside.
Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk together on medium-high speed until light and fluffy. Add in egg, and vanilla extract and whisk until combined.
Add in pumpkin puree and whisk to combine. Switch to the paddle attachment and add in the flour mixture in fourths, allowing it to incorporate between additions. scrape down the bowl as needed and mix until well combined.
Add dough balls to the baking sheet, about 1 Tbsp for each cookie. Since this is a soft dough, a cookie scoop makes it easier. Scoop cookies onto the prepared baking sheet, leaving at least 1-inch of space between each one. Lightly press the tops of the cookies to flatten them a little.
Bake at 350F for about 10-12 minutes or just until the cookie edges are just starting to turn golden brown. Transfer to a wire rack to cool completely to room temperature and serve with Cream Cheese Frosting if desired.