Pumpkin Cookie

1. Preheat the oven to 180C/355F and line a baking tray with parchment paper
2. Combine the butter, white sugar and brown sugar in the bowl of a stand mixer and beat on high speed until light and fluffy
3. Add the egg yolk, pumpkin puree and vanilla, beat until combined
4. Add flour, baking powder, baking soda, cinnamon, nutmeg and ginger, mix until just combined
5. Cover the bowl with cling wrap and chill in the fridge for at least 1 hour
6. Remove from the fridge and use your hands or a cookie scoop to shape the cookie dough into 9 balls, flattening slightly
7. Place on the prepared baking sheet leaving enough space between each ball for the cookie to spread
8. Bake for 12-13 minutes until golden brown
9. Cool completely

Cream Cheese Frosting

1. Combine the cream cheese, butter, sugar and vanilla in the bowl of a stand mixer
2. beat on medium speed for 3-4 minutes until smooth and creamy
3. Transfer to a piping bag fitted with a medium round tip
4. Pipe a swirl of cream cheese frosting onto each cookie and dust with cinnamon powder and enjoy
5. Store the cookies in an airtight container in the fridge for up to 3 days