1.  Start by drying the pumpkin puree. You can’t skip this step or the cookies will end up cakey and puffy. Use Libby’s brand only, store brands I found were way too wet. Cheesecloth method: Add the pumpkin to a cheese cloth and squeeze continuously until most of the moisture is removed. The pumpkin should be the consistency of damp putty where you can handle it with your hands and it doesn’t stick. Or use the paper towel drying method: Continuously blot it with paper towels until most of the water has been removed. (If using a different brand pumpkin I found sometimes pieces of paper towel can stick to it, so cheesecloth method would be best if not using Libby’s). 

2. Preheat your oven to 350 degrees. In a bowl combine the wet ingredients: start with the melted butter, then the white and dark brown sugars, then whisk in the pumpkin. Next stir in the molasses, vanilla, and last the egg.

3. In another bowl, combine the dry ingredients: flour, salt, baking soda, cinnamon, ground cloves, ground ginger, nutmeg.

4. Add the dry ingredients into the wet and stir until fully incorporated. Chill the dough for 10 minutes.

5. Line an 8×8 baking dish with parchment paper. Once the dough is done chilling, add it into the baking dish and press to flatten it to cover the entire bottom of the dish. I like to dollop the dough over top of the dish instead of starting with one big mound, I find it helps to get an even coverage.

6. Bake at 350 for 25 minutes. For a softer “medium rare” cookie bake for only 20 minutes. While the cookie is baking, prepare the the icing by combining the softened cream cheese, vanilla, powdered sugar and nutmeg.

7. After the pumpkin cookie has completely cooled from baking, remove from the baking dish. Cover with the icing, then slice into cookie bars however big or small you want them.

Enjoy!