Soft Pumpkin Sugar Cookies in 25 Mins

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixer, cream together 225g softened butter, 200g granulated sugar, and 200g brown sugar on medium-high for 3 minutes until pale and fluffy.
3. Stir in the pumpkin puree, egg, and 5ml vanilla extract until smooth and fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
5. Turn the mixer to the lowest setting and gradually add the flour mixture, mixing just until no streaks of flour remain.
6. Scoop rounded tablespoons of dough onto sheets, spacing them 2 inches apart.
7. Bake for 8–10 minutes; remove when edges are just set and centers still look slightly underbaked, until the edges are pale gold.
8. Transfer cookies to a wire rack to cool completely.
9. Beat softened cream cheese and 30g butter together until smooth.
10. Gradually add powdered sugar, vanilla, and milk to the cream cheese mixture until desired consistency is reached.
11. Pipe the glaze onto the completely cooled cookies.