Pumpkin Drop Cookies with Cream Cheese Icing

0 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
1 Combine [wprm-ingredient text="1 ½ cups all-purpose flour" uid="1"], [wprm-ingredient text="½ teaspoon baking powder" uid="2"], [wprm-ingredient text="½ teaspoon baking soda," uid="3"] [wprm-ingredient text="¾ teaspoon kosher salt" uid="4"], [wprm-ingredient text="¾ teaspoon ground cinnamon" uid="5"], [wprm-ingredient text="½ teaspoon ground ginger" uid="6"] and [wprm-ingredient text="¼ teaspoon ground allspice" uid="7"] in a medium bowl. Whisk together until combined. Set aside.
2 Cream [wprm-ingredient text="½ cup unsalted butter" uid="8"] and [wprm-ingredient text="1 ¼ cups light brown sugar" uid="9"] together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. They will become pale and fluffy and take about 2-3 minutes to combine.
3 Add [wprm-ingredient text="1 large egg" uid="10"] to the butter-sugar mixture, beating until combined.
4 Measure in [wprm-ingredient text="¾ cup pumpkin puree" uid="11"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="12"], and beat until well-mixed.
5 Sprinkle in the dry ingredients to the wet ingredients, and  blend until combined.
6 Use a 1.5-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet baking sheet.
7 Bake for 12 minutes, and then let cool.
8 Once cooled, ice the cookies with [wprm-ingredient text="Cream Cheese Icing" uid="14"] or [wprm-ingredient text="Browned Butter Frosting" uid="15"], then enjoy!