• Preheat the oven to 350 degrees F (or 325 on convection). Prepare cookie sheets with cooking spray or parchment paper.
• Cream together butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, pumpkin pie spice, cinnamon and salt over mixture. Cream until well-combined and super creamy, about 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the eggs, pumpkin puree, and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
• Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
• Scoop the dough into about balls of about 3 tablespoons. Place several inches apart on the prepared baking sheets. 6. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). Don't press too thin!
• Bake the cookies for 10-13 minutes until just set, not golden brown!
• Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. Place cooled cookies into the fridge.

Brown Sugar Spiced Cream Cheese Frosting

• Add butter and cream cheese to the bowl of a stand mixer or a large bowl with a hand mixer. Cream until smooth and creamy. Add brown sugar and mix again, for 3-4 minutes, until brown sugar is completely incorporated and smooth. Mix in powdered sugar and cream on high until frosting is fluffy and smooth. Mix in vanilla and cinnamon. Add a tbsp milk if frosting is too thick. Wait until cookies are completely cool to top with frosting.