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Irresistibly Soft Pumpkin Cookies with Cream Cheese Frosting

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Deliciously soft pumpkin cookies topped with creamy frosting, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and softened butter. Beat on medium speed until smooth and creamy (2-3 minutes).
  3. Add the egg and mix until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until edges turn light golden brown.
  8. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  9. In a clean bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth for the frosting.
  10. Once cookies are completely cool, generously frost the tops with cream cheese frosting.
  11. Serve and enjoy!

Notes

Use high-quality butter and pure pumpkin puree for the best flavor. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-cookies-cream-cheese-frosting/

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