Ingredients: 1 cup canned pumpkin puree 1 cup white sugar 1/2 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 cups all-purpose flour 1/2 cup cream cheese, softened 1/4 cup butter, softened 1 teaspoon ground cinnamon 1 1/2 cups confectioners' sugar

Preheat oven to 350°F (175°C). Grease baking sheets or use parchment paper

In a big bowl, blend pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until mixed well.

In another bowl, whisk baking powder, baking soda, salt, cinnamon, and flour together.

Mix the flour into the pumpkin mixture, stirring until just combined.

In a separate bowl, mix cream cheese and butter until smooth. Add cinnamon and confectioners' sugar.

Place spoonfuls of dough on baking sheets. Flatten slightly with the back of a spoon.

Bake for 10-12 minutes. Let cookies cool on sheets briefly, then transfer to wire racks to cool completely. Enjoy your Pumpkin Cream Cheese Cookies!