1. To a large bowl, add in 1/2 cup browned and cooled butter, 1 cup white sugar, 1/2 cup pumpkin purée, 1 large egg + 1 egg yolk, and 1 tsp. vanilla extract. Whisk that until combined.

2. Now, add in 2 + 1/2 cups all-purpose flour, 2 Tbsp. cornstarch, 1 tsp. baking soda, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. freshly ground nutmeg, 1/4 tsp. ground ginger, 1/2 tsp. ground cloves, and 1/2 tsp. ground allspice. Fold that in until everything is combined and it forms a somewhat soft dough.

3. Scoop the dough out onto a lined baking pan, and bake at 350F for 12 minutes, or until lightly golden. Let the cookies cool, while making the Spiced Cream Cheese Frosting.

4. To a small bowl, with an electric hand mixer, beat together 1/2 cup softened butter, 4 oz. softened cream cheese, 2 + 1/2 cups powdered sugar, 1/2 tsp. cinnamon, 1/4 tsp. freshly ground nutmeg, and 3 Tbsp. milk. Beat that until the frosting is smooth and fully combined.

5. Frost the cooled cookies with the frosting, then sprinkle on some cinnamon sugar. *Simply a mixture of white sugar and ground cinnamon.* Also, optionally add a star anise to each cookie!

6. Enjoy!