Beat the softened butter and granulated sugar until smooth, then add the blotted pumpkin puree, egg, and vanilla and mix until combined. Scrape the bowl so no dry bits remain.

Fold in the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until the dough comes together. Stop mixing once no streaks of flour are visible.

Divide the dough, wrap, and refrigerate for 1 hour to firm it up for clean cut-outs. Chill until cold and scoopable.

Preheat the oven to 350F and line a sheet pan. Let the oven fully come up to temperature before baking.

Roll the dough to about 1/4 inch thickness and cut into circles or pumpkin shapes. Reroll scraps once to keep thickness consistent.

Bake for 10–12 minutes until the edges are just set. Pull the tray when the centers still look slightly soft.

Cool the cookies completely on the pan or a rack before frosting. This prevents the frosting from melting or sliding.

Beat the cream cheese frosting ingredients—cream cheese, butter, powdered sugar, vanilla, and orange food coloring—until smooth and evenly colored. Add more food coloring only as needed to reach the orange tone you want.

Frost the cooled cookies and decorate on top as desired. Use a light swirl so the edges of the cookies stay defined.