Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.

In a large bowl, whisk together Bonne Maman® Pumpkin Pie Filling, brown sugar, melted butter, granulated sugar, and vanilla.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Fold flour mixture into pumpkin mixture until just combined and no dry streaks remain.

Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place 2 inches apart on prepared pans. (Dough will be soft. If too soft to scoop, let stand for 5 minutes to firm up.)

Bake, one pan at a time, until top and edges are set, about 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Spread Cream Cheese Frosting onto cooled cookies. Garnish with pie spice, if desired. Refrigerate in an airtight container for up to 3 days.