Description
Delight in the flavors of fall with these soft and moist Pumpkin Cookies topped with luscious Cream Cheese Frosting. Perfect for any autumn gathering or as a sweet treat for yourself.
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 to 350 degrees. Line baking sheets with silicone mats or parchment paper.
- Whisk together dry ingredients in a bowl.
- Cream butter and sugars, then add egg, pumpkin, and vanilla.
- Combine wet and dry ingredients.
- Scoop dough, place on baking sheet, and bake.
- Cool and frost with cream cheese frosting.
- For frosting: Beat butter and cream cheese until fluffy. Add sugar and vanilla.
Notes
- Make sure butter and cream cheese are at the right temperature for best results.
- Allow cookies to cool completely before frosting.
- Store frosted cookies in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
