Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat ½ cup of salted butter with 1 cup of dark brown sugar until light and fluffy, about 3–5 minutes. Add ¾ cup of pumpkin butter, 1 room temperature egg, and 1 teaspoon of vanilla extract and beat until well combined. Gradually mix in 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, and a pinch of salt until the dough forms.

Scoop tablespoon-sized portions of the dough and roll into balls. Coat each ball in a mixture of cinnamon sugar. Place on the prepared baking sheet, spaced 3 inches apart.

Bake the cookies for about 8 minutes, then rotate the baking sheet. Continue baking for an additional 3–4 minutes, until edges are set and centers are puffy. Let cool on the baking sheet for 5 minutes.

Prepare the frosting by beating 4 ounces of room temperature cream cheese with ¼ cup of softened butter until creamy. Gradually mix in 2 cups of powdered sugar and 1 teaspoon of vanilla extract until light and fluffy.

Once cookies are completely cooled, frost each cookie generously with the cream cheese frosting and sprinkle with fall sprinkles if desired.