It may be that they’re not overly sweet to begin with and the frosting is mostly butter and cream cheese. The pumpkin flavor really comes through in the cookie. I also added pumpkin pie spice to the top to give it even more pumpkin pie taste.
When you prepare the dough, it’s going to look more like cake batter than cookie dough, it will be very sticky, don’t worry. I was thinking it would be a mess to get them onto the cookie sheet. A small ice cream scoop makes this so easy. I used a 1 1/2 tablespoon scoop for mine and they came out easily. If you want them to be a little flatter so that you can frost them, pat down the tops with your fingers. This dough is so sticky, that it will be messy, so just dip your fingers in flour and pat them down a bit. You’ll end up with perfectly round and flat cookies.
For the frosting, I used a cream cheese and butter frosting. For half the batch I decided to try using Epicurean’s Cinnamon and Brown Sugar Butter to change things up a bit. It turned the frosting from white to golden brown and added rich brown sugar flavor to the icing. I think their Pumpkin Spice Butter would be even better.