Preheat your oven to 350°F (175°C) and prepare your baking sheets lined with parchment paper.

In a mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy (2-3 minutes).

Mix in the pumpkin puree and the egg, blending until fully combined.

In a separate bowl, whisk together the flour, baking powder, spices, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed.

Scoop and portion the dough onto baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set.

Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the cream cheese frosting by beating the cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla, adjusting milk for consistency.

Once cookies are cool, frost each cookie generously with the cream cheese frosting and add decorations if desired.

Arrange the frosted cookies on a platter and serve.