This is the result of combining two recipes on a whim, and the combination has become one of my favorite parts of fall. The cookie itself is soft, almost cake-like. And the frosting is pretty much life. Both dough and frosting freeze well, in case, like me, you get a hankering for pumpkin cookies in the middle of the summer.

Soft pumpkin cookies
(Original recipe: Food.com)

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
Mix flour mixture into butter-sugar mixture.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes until golden around the edges.

Cream cheese frosting
(Original recipe: AllRecipes.com)

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Let cookies cool completely before frosting.
In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners’ sugar.