Preheat the oven to 350F. In a mixing bowl, using an eclectic mixer, beat together the softened butter and sugar until creamy.

Add the pumpkin puree, egg, and vanilla extract. Beat until combined at a low speed. Set aside.

In another bowl, combine the all-purpose flour, baking powder, cinnamon, salt, ginger, and nutmeg.

Add the dry ingredients to the wet in a few additions. Beat after each addition on a low speed, and scrape the bottom and the sides of the mixing bowl to be sure that everything is well combined. Cover with plastic wrap and Refrigerate for 30 minutes.

While the dough is refrigerating, prepare the sugar mixture for rolling. Mix together sugar and cinnamon. Set aside.

Remove the dough from the refrigerator. Scoop about 2 tbsp of the dough and roll it into a ball.

Then, roll the ball in the sugar/cinnamon mixture. Transfer to 2 baking sheets lined with parchment paper or bake in small batches. Leave some space between the cookies (about 1 inch in between them).

Press them down slightly using a spoon or your palm. Bake in the preheated oven for 10-12 minutes, or until the edges are very slightly browned.

Remove the pumpkin sugar cookies from the oven, let them cool down completely, and prepare the cream cheese frosting. In a bowl, beat together the cream cheese, butter, vanilla extract, and salt until combined.

Then, add powdered sugar and beat until smooth.

Spread the cream cheese frosting on top of each cooled pumpkin cookie. Sprinkle them with additional cinnamon and enjoy!