Pumpkin-Toffee Cookies with Salted Caramel Cream Cheese Frosting

INGREDIENTS

1/2 cup

unsalted butter, at room temperature

8 oz

(1 packages) Neufchâtel cream cheese (the 1/3 less fat variety), at room temperature

4 cups

confectioners' sugar

cup Salted Vanilla Bean Caramel

3 cups

all-purpose flour

and 1/2 tsp baking powder

1 tsp

ground cinnamon

1 tsp

freshly-grated nutmeg

1/4 tsp

ground allspice

1/2 tsp

kosher salt

1/2 cup

unsalted butter

1/2 cup

tightly packed golden-brown sugar

1 cup

granulated sugar

1 cup

pure pumpkin puree

large egg

1 tsp

bourbon

8 oz

bag Heath toffee bits

Salted Caramel Cream Cheese Frosting