Cookie Instructions:

Preheat the oven to 350 degrees and line a baking sheets with parchment paper.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment combine the light brown sugar, butter and shortening, beat until light and fluffy.(I mix mine in my stand mixer for about 5 minuets.) Mix in the pumpkin purée and egg.

Combine the flour, baking soda, salt, and pumpkin pie spice in a bowl. using a large spoon add by spoonfuls into the wet ingredients and mix until all dry ingredients are combined and batter holds together.

Use a large cookie scoop and scoop out the dough 2” apart onto the lined baking sheets.

Bake for 10-12 minutes (do not over bake) When done remove from baking sheets and let cool on a wire rack.

Frosting Instructions:

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add in the 3 1/4 cups confectioners’ sugar and vanilla, Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Once the cookies are completely cool, frost with the cream cheese frosting and sprinkle with pumpkin pie spice or cinnamon.