These cookies combine the warm flavours of pumpkin pie with the cream cheese frosting of carrot cake. Their soft texture makes them a hit with kids, too.
Mix flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and all spice together in a medium-sized bowl.
Mix together the butter, pumpkin pie filling, vanilla, and egg in another medium-sized bowl.
Add dry ingredients to wet ingredients and mix until combined.
Drop batter by rounded tablespoon onto a parchment paper lined baking sheet.
Bake 12-15 minutes, until cookies are puffed up and lightly browned on the bottom.
Meanwhile, mix cream cheese, butter, lemon zest and vanilla together in an electric mixer or with electric hand mixer. Add icing sugar slowly and continue to mix until smooth and looks like icing.
Place icing in a small plastic bag and cut the tip off the corner. Pipe a little bit of icing onto each cookie and allow icing to melt. Icing might need to be spread over cookie while it melts. Allow cookies to cool with icing on them.
Keep cookies in an air tight container for 3 days in fridge.
Makes 3 dozen cookies
Looking for more cookie recipes? Try It's Not A Crookie, It's Not A Cronut, It's a Cuffin!