Pumpkin Cookies With Cream Cheese Frosting
These pumpkin cookies bake up soft and delicious on their own. Top them with a cream cheese frosting to make them even better.
Ingredients
For The Cookies
- 2½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Pumpkin Pie Spice I used my homemade mix
- ½ Teaspoon Salt
- ½ Cup Butter 1 stick room temperature
- 1 Cup Sugar
- ½ Cup Brown Sugar
- 15 Ounces Pumpkin Puree I used canned but fresh will work
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
For The Cream Cheese Frosting
- 8 Ounces Cream Cheese room temperature
- 3 Tablespoons Butter room temperature
- 1 Teaspoon Vanilla Extract
- 2 Cups Powdered Sugar
Instructions
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Preheat Oven to 350℉
For The Cookies
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In a bowl sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this aside
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In another large bowl cream together with a hand mixer the butter, sugar, and brown sugar. Mix until light and fluffy. Mix into the butter mixture the pumpkin puree, egg, and vanilla extract.
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Fold in the flour mixture until all the ingredients are combined.
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Prepare a cookie sheet with either a silicone liner or spray with cooking spray. Using a large cookie scoop, scoop the batter out onto the cookie sheets two inches apart from each other.
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Bake in a preheat 350℉ for 15-20 minutes or until cookies feel firm in the middle.
For The Cream Cheese Frosting
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In a large mixing bowl cream together the room temperature cream cheese and butter with the vanilla extract. Gently mix in the powdered sugar.
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Once the cookies are cooled top each with the cream cheese frosting.
Recipe Notes
If the cream cheese frosting is too thick stir in a bit of milk. If too thin add in a bit more powdered sugar.
Since cookies are topped with a cream cheese frosting they need to be kept in the refrigerator. If stored in an air-tight container they should last for 3 days.
Homemade pumpkin pie spice recipe used.
The nutritional value may vary depending on the ingredients used.
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