Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, combine melted butter, canned pumpkin puree, granulated sugar, egg, and vanilla extract. Blend until smooth.

In a separate bowl, mix together flour, baking powder, pumpkin pie spice, and a pinch of salt. Gradually add to the wet ingredients.

Cover the bowl with plastic wrap and refrigerate the dough for about 25 minutes.

Scoop out portions of dough and roll them into balls. Place them on prepared baking sheets.

Bake for approximately 18 minutes until edges are golden brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

In a bowl, whip together cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract.

Spread the cream cheese frosting on cooled cookies and sprinkle with pumpkin pie spice if desired.