To a large bowl add melted butter, dark brown sugar and granulated sugar and whisk until smooth.
Add in pure pumpkin, 1 tsp vanilla extract and egg and mix until just combined.
Gently mix in flour, baking soda, cinnamon, 1/4 tsp salt and pumpkin pie spice.
Chill dough in the fridge for 1-2 hours.
Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper.
Scoop 2 tbsp portions of the cookie dough and roll into round balls and space out on the baking sheet.
Gently press down tops of cookies to flatten a bit (the cookies will stay raised if you skip this step)
Bake for 10-12 minutes until edges look more firm and begin turning golden brown.
Allow cookies to cool completely before adding frosting.
To make frosting, beat softened cream cheese and softened butter together until smooth (using a hand mixer or stand mixer is best!)
Add in 1 tsp vanilla extract, 1/4 tsp salt and powdered sugar and beat for a few minutes until smooth and fluffy.
Once cookies are cooled, you can apply your frosting by either spreading it on with a knife/offset spatula or using a piping bag.
Garnish tops of cookies with a sprinkle of pumpkin pie spice.
ENJOY!