In a large mixing bowl, beat cream cheese, butter, pumpkin, sugars and vanilla until fluffy. Add egg until just combined.
In a separate mixing bowl, combine flour, baking powder, salt and spices.
Gradually incorporate dry mixture into wet mixture until just combined.
Freeze dough for 1+ hours and preheat oven to 350°F.
Roll dough into 1" balls and roll in powdered sugar. Evenly space on cookie sheets.
Bake 8-9 minutes, until just set, careful not to overbake.
Notes
Make sure that your cream cheese and butter are softened before you make the dough. If you use cold butter and cheese they will be harder to incorporate and can cause your cookies to spread.
Don't over bake these cookies, in fact I like to slightly under bake them so they remain wonderful soft and gooey.
Take these pumpkin gooey butter cookies up a notch with the addition of this fragrant allspice recipe. These additional seasonings will create a fragrant, flavorful cookie that you'll crave!