Add the pumpkin puree, cream cheese, butter, 1 cup powdered sugar, and white sugar to a mixing bowl. Next, mix at a medium speed until light and fluffy. Slowly beat in one egg at a time until incorporated.

In a separate mixing bowl, whisk the flour, baking powder, salt, cinnamon, allspice, and nutmeg until combined.

Slowly add the dry ingredients into the wet ingredients until just blended. Scrape down the sides of the bowl and press the dough together with the spatula. Freeze the dough for 1 hour.

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

Add the second cup of powdered sugar into a small bowl.

Remove the dough from the freezer.

Roll a bit of the dough into a 1" ball.

Give the ball a roll in the powdered sugar. Be generous!

Place powdered sugar ball onto the prepared baking sheet 2 inches apart.

Repeat until baking sheet is filled.

Place the unused dough back into the freezer.

Bake for 10 to 12 minutes.

NOTE: Under-baked just a tad = a gooey, fluffy, cloud of delight!

Tip: Keep an eye on these beauties! They need to be removed from the oven just before completely baked.

Cool on a baking rack.

Repeat steps 7 and 8 with remaining dough.