Mini Crumbl Pumpkin Cake Cookies

Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
Cream the butter, pumpkin, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in the egg and vanilla and beat until combined.
Hand stir (or fold) in flour, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Stir until all combined.
Scoop out dough into equal size balls. (Note: the dough will be soft.) Scoop out about 1 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten.
Bake for about 12 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 15-16 minutes.
While cookies are cooling, make the cream cheese frosting.

In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with mini chocolate chips.