Description
Soft pumpkin cookies topped with creamy cream cheese frosting. Perfect for fall baking.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12 to 14 minutes, until edges are set. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese and 2 tablespoons butter until smooth.
- Add powdered sugar and 1/2 teaspoon vanilla extract. Beat until creamy.
- Spread frosting over cooled cookies. Serve and enjoy.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill the dough for 30 minutes if it feels too soft.
- Store frosted cookies in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg