Beat the softened unsalted butter and granulated sugar until fluffy, about 2-3 minutes with a stand mixer. Scrape the bowl as needed so the mixture is light and cohesive.

Beat in the blotted very dry pumpkin puree, then add the egg and vanilla and mix until smooth. Stop and scrape to ensure no streaks remain.

Whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl, then fold the dry ingredients into the wet mixture. Keep mixing until the dough is firm enough to slice.

Roll the dough into a log and wrap it in parchment. Refrigerate for 1 hour to firm the dough for clean slicing.

Preheat the oven to 350°F and line a sheet pan. Make sure the oven is fully preheated before baking for consistent thickness.

Slice the chilled dough into 1/2-inch rounds. Transfer rounds to the sheet pan with space between them.

Add orange sprinkles before baking, pressing them lightly onto the surface of each round. This helps the sprinkles stay put during baking.

Bake at 350°F for 10-12 minutes until the cookies are just set. They should look set at the edges while staying soft in the center.

Cool the cookies completely on the sheet pan or a rack. Do not frost while warm, or the cream cheese frosting will melt.

Make the cream cheese frosting by mixing the cream cheese and butter until smooth. Then blend in the powdered sugar and vanilla until spreadable and creamy.

Frost the cooled cookies with the cream cheese frosting and swirl on top. Decorate each cookie with the remaining orange and black sprinkles.