Soft Pumpkin Cookies With Cream Cheese Frosting
These melt-in-your-mouth Pumpkin Cookies are made with canned pumpkin and warm spices and topped with a dreamy cream cheese frosting! They take 30 minutes to make and taste like fall in cookie form.
Servings 21
Calories 242kcal
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- ½ cup brown sugar
- 1 ¼ cups pumpkin puree
- 1 teaspoon vanilla
- 1 egg
FROSTING
- 4 ounces cream cheese room temp
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
- pumpkin pie spice for sprinkling
Instructions
- Preheat oven to 350º, line baking sheets with parchment paper.
- In a large bowl, whisk together, flour, baking powder, soda, spices and salt.
- In the bowl of an electric mixer, combine butter and sugars and beat for 1 -2 minutes until light and fluffy. Add pumpkin, egg and vanilla and beat until well mixed. Add flour mixture and beat until just combined.
- Using a 11/2 tablespoon cookie scoop, drop dough onto prepared cookie sheets. Use your fingers dipped in flour to slightly flatten the tops.
- Bake for 12-15 minutes, until the tops bounce back when lightly touched. Cool on wire rack.
- For the frosting, combine butter and cream cheese in a medium bowl and mix with electric mixer until smooth. Add vanilla and powdered sugar and beat until well combined. It should be slightly thick. Spread on cooled cookies and sprinkle with pumpkin pie spice.
Notes
- You can sprinkle the tops with cinnamon or nutmeg instead of pumpkin spice.
- Place the cream cheese frosting in a piping bag and pipe it onto the top of the cookies for a cleaner look.
- Use a cookie scoop to scoop out the dough for even cookies.
