Soft Pumpkin Cookies with Creamy Cheese Frosting

Name: Soft Pumpkin Cookies with Creamy Cheese Frosting
Total time: 70 min
Yield: 24
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp cinnamon; 0.5 tsp baking soda; 0.5 tsp nutmeg; 0.5 tsp ginger; 1 cup unsalted butter, softened; 0.75 cup white sugar; 0.75 cup brown sugar; 2 tsp vanilla extract; 1 large egg; 1 (15 oz) can pumpkin puree; 1 (3 oz) package cream cheese, softened; 0.25 cup unsalted butter, softened; 1 tsp vanilla extract; 2 cups powdered sugar

Experience soft, moist pumpkin cookies topped with a velvety cream cheese frosting. Perfect for Halloween or Thanksgiving.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories152kcal

carbohydrates21g

fat8g

protein1g

sugar14g

Dessert American

Ingredients

2 cups all-purpose flour

1 tsp baking powder

1 tsp cinnamon

0.5 tsp baking soda

0.5 tsp nutmeg

0.5 tsp ginger

1 cup unsalted butter, softened

0.75 cup white sugar

0.75 cup brown sugar

2 tsp vanilla extract

1 large egg

1 (15 oz) can pumpkin puree

1 (3 oz) package cream cheese, softened

0.25 cup unsalted butter, softened

1 tsp vanilla extract

2 cups powdered sugar

Directions

Preheat the oven to 350°F (175°C). Grease two baking sheets.

In a bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger.

Using an electric mixer, beat butter, white sugar, brown sugar, vanilla, egg, and pumpkin puree in a separate large bowl until smooth. Gradually stir the dry ingredients into the pumpkin mixture until combined; batter will be moist.

Drop spoonfuls of batter about 2 inches apart onto prepared baking sheets.

Bake for 10 to 12 minutes or until lightly browned, switching racks halfway through.

Remove from oven and let cool on sheets for 5 minutes. Then transfer cookies to a wire rack and cool completely (about 25 minutes).

For the frosting: Using an electric mixer, beat cream cheese, butter, and vanilla in a bowl until soft and creamy. Gradually beat in powdered sugar (about 1/2 cup at a time) until frosting is smooth and spreadable.

Spread frosting over cooled cookies.