• In KitchenAid (or using an electric hand mixer) cream together butter, sugars, and pumpkin puree on medium-high speed, until well-combined
• Add egg and egg yolk, beating until combined.

  Stir in vanilla extract.
• In separate, medium-sized bowl, whisk together flour, corn starch, pumpkin spice, and salt.
• Gradually (with mixer on medium-low speed) stir the dry mixture into wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
  
• Transfer dough to refrigerator and chill 30-45 minutes.
  
• Shortly before dough has finished chilling, preheat your oven to 350F and prepare cookie sheets by lining with parchment paper.
  
• Remove dough from refrigerator and roll into heaping 1 ½ Tablespoon-sized balls.
• Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½" thick.
  
• Place on cookie sheet at least 2" apart and bake on 350F for 12-13 minutes.
  
• Allow cookies to cool completely on cookie sheet before frosting.
  

Cream Cheese Frosting

• In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
  
• Stir in vanilla extract and salt, and then scrape down sides and bottom of bowl and beat briefly once more to ensure all ingredients are well-combined.
  
• Gradually, with mixer on low-speed, stir powdered sugar into frosting until completely combined (pausing occasionally to scrape down sides and bottom of bowl).
  
• Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.