Description
Soft and cake-like pumpkin cookies spiced with cinnamon, nutmeg, and ginger, topped with a rich homemade cream cheese frosting.
Ingredients
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 large egg
1 (15 ounce) can pumpkin puree
Frosting:
1 (3 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a medium bowl.
3. Beat softened butter, white sugar, and brown sugar until creamy, then beat in vanilla extract, egg, and canned pumpkin.
4. Fold dry ingredients into wet mixture just until combined, then scoop tablespoon-sized mounds onto prepared baking sheets.
5. Bake for 15 to 18 minutes until set, then cool completely on a wire rack.
6. Beat cream cheese, softened butter, vanilla, and powdered sugar until fluffy, then spread over cooled cookies.
Notes
Cool cookies completely before frosting. Store frosted cookies in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 19g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 2g