Preheat the oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

Press the canned pumpkin between a few layers of paper towel to blot out excess water.

Beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add the pumpkin, egg, and vanilla, and mix until combined.

Add the flour mixture and mix just until combined. The dough will be soft and slightly sticky.

Scoop heaping tablespoons onto the sheets about 2 inches apart, then gently press each mound to flatten the top.

Bake 13 to 15 minutes, until the edges are set and the tops are soft. Cool on the pan 5 minutes, then transfer to a rack to cool completely.

Beat the cream cheese and butter on medium-high until smooth, about 30 seconds.

Add the vanilla and sifted confectioners' sugar and mix just until smooth and thick, about 30 more seconds.

Frost the fully cooled cookies with an offset spatula and finish with a light sprinkle of cinnamon.