Description
Indulge in the warm flavors of fall with these soft pumpkin cookies topped with a luscious cream cheese frosting. Perfect for festive gatherings or a cozy night in.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
For the frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk, as needed for consistency
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream the butter and sugars until light and fluffy. Add pumpkin, egg, and vanilla; mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, spices, and salt.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Drop spoonfuls of dough on baking sheets and bake for 10–12 minutes. Cool on a rack.
- Make frosting: Beat cream cheese and butter until smooth. Add sugar and vanilla; mix until fluffy. Adjust consistency with milk.
- Frost cookies: Once cooled, frost cookies and enjoy!
Notes
- Cookies can be refrigerated for up to 5 days.
- For a twist, add a hint of maple extract to the frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 180
- Sugar: 17g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
