Description
Soft pumpkin cookies topped with creamy cream cheese frosting. A perfect treat for fall or any time you crave a spiced dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the frosting: 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat butter and sugar until creamy. Add pumpkin, egg, and vanilla. Mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop dough by tablespoonfuls onto baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. Cool on wire racks.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread on cooled cookies.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let cookies cool completely before frosting.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
