Description
Delicious and moist pumpkin cookies topped with a creamy layer of cream cheese frosting. These cookies are the perfect treat for fall gatherings or anytime you’re craving a taste of autumn.
Ingredients
Units
Scale
Cookies:
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 10 Tbsp (140g) unsalted butter, softened
- 3/4 cup (160g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (243g) canned pumpkin
Cream Cheese Frosting:
- 5 Tbsp (70g) unsalted butter, nearly at room temperature
- 4 oz. cream cheese, nearly at room temperature
- 2 cups (248g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven: Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Prepare dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Cream butter and sugars: In a mixing bowl, cream together butter, granulated sugar, and brown sugar.
- Add wet ingredients: Mix in egg, then blend in pumpkin and vanilla. Add the flour mixture and mix until just combined.
- Bake: Scoop dough onto baking sheets and bake for 13-15 minutes. Cool on a wire rack.
- Make frosting: In a separate bowl, whip butter and cream cheese until smooth. Mix in powdered sugar and vanilla.
- Frost cookies: Once cookies are cool, frost with cream cheese frosting.
- Storage: Store frosted cookies in the refrigerator.
Notes
- You can add a sprinkle of cinnamon on top of the frosting for extra flavor.
- These cookies freeze well; just store them unfrosted.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
