Strain the pumpkin. Line a small fine-mesh sieve with a paper towel. Add the ¾ cup of pumpkin and let it drain while you are mixing together the rest of the ingredients.
¾ cup canned pumpkin
Melt the butter in a saucepan or the microwave. Then let it cool.
1 cup unsalted butter
Combine the dry ingredients, including the all-purpose flour, spices, salt, and baking soda. whisk together and then set aside.
2 ¾ cup all purpose flour, 1 ½ teaspoons corn starch, 1 teaspoon¼ baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon fine sea salt
Combine the sugars and the cooled butter in a medium bowl. Whisk together.
⅔ cup sugar, ⅔ cup brown sugar
Add in the strained pumpkin and the vanilla extract. Whisk to combine.
½ tablespoon vanilla extract
Add in the dry ingredients and mix until combined.
Use a #20 cookie scoop to form balls of cookie dough.
Chill for 1 hour.
Preheat the oven to 325°F. Bake for 10-14 minutes.
Cream Cheese Frosting
Combine the butter, cream cheese, and salt. Use a hand mixer to mix until smooth.
¼ cup unsalted butter, 4 ounces cream cheese, ⅛ teaspoon fine sea salt
Add the powdered sugar a little bit at a time.
2 cups powdered sugar
The more sugar you add, the more stiff the icing will be. You want a spreadable consistency but not too soft.
Top the cookies with a sprinkle of pumpkin pie spice.
RECIPE TIPS
Drain the pumpkin. Remove as much water from the pumpkin as you can. Do this by lining a small mesh strainer with a paper towel. Then add the 3/4 cup of pumpkin and let it strain until you are ready to use it. This step helps to keep the cookies chewier and less cakey.
Pumpkin Pie Spice: If you don't have any pumpkin pie spice you can grab the download of my DIY Pumpkin Pie Spice HERE.