Using a cookie scoop, scoop dough onto the prepared baking sheet. 1 scoop of dough will yield smaller, more bite-sized cookies. 2 scoops of dough will yield slightly bigger, bakery-style cookies.
Bake for 15 minutes, or until the cookies are golden to light brown underneath. Allow the cookies to cool completely before frosting.
Meanwhile, prepare the frosting. In a stand mixer, blender, OR by hand, combine the cream cheese, butter, vanilla, and maple syrup in a medium bowl. Add the salt and taste, adjusting the sweetener as desired.
Spread frosting on each cookie and sprinkle with additional cinnamon for decoration, if desired.
Notes
Storing
These are THE BEST the day they’re baked. But they hold up well for a few days if you keep them in an airtight container.
Unless you have oodles of fridge space, I recommend making the frosting and storing it in a separate container. Then frost the pumpkin cookies right before eating or serving.
These cookies also freeze well unfrosted! Thaw to room temperature before frosting and you have an instant dessert ready for those holiday gatherings.