Preheat the oven to 350 degrees Fahrenheit. Prepare a sheet pan with parchment paper.

Layer 2 paper towels in a medium bowl and put the pumpkin puree onto the paper towels. Gather the paper towels around the puree and gently squeeze out the excess moisture into the bowl. Set aside.

In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.

In a large bowl, stir together the cooled melted butter and brown sugar until combined.

Add the egg and vanilla extract and stir until combined. Add the pumpkin puree and stir.

Add the dry ingredients to the wet ingredients and stir just until the flour is incorporated.

Use a medium, 2 oz cookie scoop or a ¼ cup measure to scoop the cookie dough into balls.

Place on a cookie sheet, 2 inches apart.

Bake for 11-13 minutes until the cookie begins to turn golden brown and the middle is almost done. As soon as the cookies come out of the oven, use the back of a spoon to create an indent in the top of the cookie.

Allow the cookies to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Beat the cream cheese until creamy. Add the pumpkin puree, powdered sugar and vanilla in a medium bowl until smooth.

Once the cookies are cooled, dollop the cream cheese onto the cookies. Sprinkle with cinnamon or nutmeg, if desired.