Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

Stir in the pumpkin puree until fully integrated.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

Gradually mix the dry ingredients into the wet pumpkin mixture until just combined.

Scoop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 12 to 15 minutes, until edges are lightly golden and centers remain soft.

While cookies cool, whip together cream cheese and butter, then add powdered sugar until smooth.

Frost cooled cookies with cream cheese frosting, adding sprinkles if desired.