Pumpkin Cookies with Cream Cheese Frosting Delight

by
- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (or as needed for desired consistency) I love using these simple, fresh ingredients for my pumpkin cookies. The canned pumpkin puree adds rich flavor and moisture. It’s easy to find and works perfectly. Unsalted butter gives the cookies a nice, creamy texture. Brown sugar and granulated sugar mix well to create sweetness. The large egg helps bind everything together. Vanilla extract adds warmth and depth to the cookies. For the dry mix, I use all-purpose flour for structure. Baking soda and baking powder help the cookies rise. Ground spices like cinnamon, nutmeg, and ginger add that warm, cozy flavor we all love in pumpkin treats. A pinch of salt balances out the sweetness. For the cream cheese frosting, I use softened cream cheese and butter. This makes the frosting smooth and rich. Powdered sugar sweetens it up, while vanilla extract adds flavor. Milk helps adjust the frosting to the perfect consistency. With these ingredients, you can create soft, flavorful pumpkin cookies topped with creamy frosting. They are a delight for any fall gathering! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it feels light and fluffy. This should take about 2-3 minutes. Now, add in the canned pumpkin, a large egg, and the vanilla extract. Stir until everything blends well. In another bowl, whisk together the dry ingredients. This includes the flour, baking soda, baking powder, ground spices, and salt. Make sure there are no lumps. Now, gently fold the dry mix into the wet mix. Be careful not to over-mix; you want a nice, soft dough. Once your dough is ready, drop tablespoon-sized portions onto a baking sheet lined with parchment paper. Space them about 2 inches apart. Bake in your preheated oven for 12-15 minutes. You’ll know they’re done when the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. For the frosting, start by beating the softened cream cheese and butter together. Mix until smooth. Gradually add the powdered sugar and blend until well combined. Then, stir in the vanilla extract and milk. Adjust the milk until you reach your desired frosting thickness. Once your cookies are cool, it’s time to frost them. Spread a generous layer of cream cheese frosting on each cookie. For a fun touch, arrange your cookies on a decorative platter. Sprinkle a bit of cinnamon or pumpkin pie spice on top for a beautiful finish. This will impress your guests and make your cookies look even more inviting. To get the best cookie texture, avoid over-mixing the dough. When you mix, stop as soon as you see no dry flour. This keeps the cookies soft and chewy. Bake your cookies on parchment paper. It helps them bake evenly and makes for easy clean-up. If your cream cheese frosting is too thick, add milk. Start with a tablespoon and mix well. You can keep adding until it’s just right. If you want to try something new, use mascarpone cheese instead of cream cheese. It gives a lighter flavor and creamy texture. For extra flavor, add spices like allspice or cloves. These spices give your cookies a warm taste. You can also use flavored extracts, like almond or maple. Just a few drops can change the whole cookie experience. Pro Tips Use Fresh Spices: Always opt for fresh spices for the best flavor. Ground spices lose potency over time, so check the expiration dates and replace as needed. Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature before mixing. This will help achieve a smoother frosting and better cookie texture. Experiment with Toppings: Feel free to add a sprinkle of chopped nuts or chocolate chips to the cookie dough for added texture and flavor variation! {{image_2}} You can make these cookies gluten-free. Switch to a good gluten-free flour mix. Look for one that includes xanthan gum. This helps mimic the texture of regular flour. When using gluten-free flour, the dough might seem a bit thicker. That’s normal! You may also need to add a little more liquid. Start with a tablespoon of milk and mix it in. While cream cheese frosting is a classic choice, you can try other frostings too. Chocolate frosting adds a rich flavor. Vanilla frosting keeps it sweet and simple. You can also mix in toppings like chopped nuts or chocolate chips. This gives your cookies a fun twist. Just sprinkle them on top of the frosting for a lovely look. Try adding cranberries or pecans for a seasonal touch. They add flavor and texture. You can also use seasonal spices like allspice or cloves. These spices bring warmth and depth to your cookies. Consider using maple syrup instead of sugar for a unique flavor. This will make your cookies taste like fall in every bite! To keep your pumpkin cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of bread in the container. It adds moisture, keeping the cookies from drying out. You can store them at room temperature for up to a week. If you want them to last longer, consider refrigeration. Just remember to let them come to room temperature before eating. You can freeze your baked pumpkin cookies easily. Let them cool completely first. Then, stack them between layers of parchment paper. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. For the frosting, freeze it separately in a small container. When you're ready to use it, let both the cookies and frosting thaw in the fridge overnight. To warm up your cookies, place them in the microwave for 10-15 seconds. This brings back their soft texture. If you want to revive the frosting, stir it with a spoon to soften it. You can add a splash of milk if it seems too thick. This will make it easier to spread on the cookies. To make pumpkin cookies from scratch, start by gathering your ingredients. You will need canned pumpkin puree, butter, brown and granulated sugars, an egg, vanilla extract, flour, baking soda, baking powder, and spices like cinnamon, nutmeg, and ginger. Mix the butter and sugars until fluffy. Then, add the pumpkin, egg, and vanilla. In another bowl, whisk the dry ingredients, then mix them into the wet blend. Finally, drop spoonfuls of dough onto a baking sheet and bake until golden. Yes, you can use fresh pumpkin. First, select a small sugar pumpkin for the best flavor. Roast it in the oven until soft, then scoop out the flesh and puree it. Make sure to drain excess moisture to avoid soggy cookies. Using fresh pumpkin can give your cookies a fresher taste, but it may require some extra steps. The texture of cookies depends on a few key ingredients. Using more brown sugar instead of white sugar can create a softer cookie. Also, the fat content, like butter, plays a big role. Adding an egg helps keep the cookie moist. Finally, be careful not to over-mix the dough. Mixing too much can lead to a tough texture. Baked pumpkin cookies last about a week when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. They will stay fresh for up to three months in the freezer. Just make sure to wrap them well. Yes, you can make these cookies vegan. Substitute the egg with a flax egg or applesauce. Use vegan butter in place of regular butter. For the cream cheese frosting, use a vegan cream cheese alternative. These swaps will still give you tasty cookies without animal products. This blog post covered key ingredients for pumpkin cookies and cream cheese frosting. I shared step-by-step instructions for making delicious cookies. You learned tips for perfect texture, storage, and fun variations. In conclusion, baking pumpkin cookies is simple and rewarding. With practice, you can make treats that impress anyone. Enjoy experimenting with this comforting recipe, and let your creative side shine!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a fall favorite? My Pumpkin Cookies with Cream Cheese Frosting are the perfect treat for any occasion! Soft, spiced cookies topped with rich, creamy frosting will delight your taste buds. Whether you’re a baking pro or a novice, I’ve got easy steps to guide you. Let’s dive into this simple yet delicious recipe that will have everyone asking for seconds!

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Why I Love This Recipe

  1. Deliciously Seasonal: These cookies capture the essence of fall with their warm pumpkin spice flavors, making them perfect for cozy gatherings.
  2. Easy to Make: With simple ingredients and straightforward steps, these cookies are accessible for bakers of all skill levels.
  3. Cream Cheese Frosting: The rich and tangy cream cheese frosting adds a delightful contrast to the soft cookies, elevating their taste.
  4. Perfect for Sharing: With 24 cookies in a batch, they are great for sharing at parties or as homemade gifts for friends and family.

Ingredients

Pumpkin Cookies Ingredients

– 1 cup canned pumpkin puree

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

Cream Cheese Frosting Ingredients

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 2 cups powdered sugar

– 1 teaspoon vanilla extract

– 2 tablespoons milk (or as needed for desired consistency)

I love using these simple, fresh ingredients for my pumpkin cookies. The canned pumpkin puree adds rich flavor and moisture. It’s easy to find and works perfectly. Unsalted butter gives the cookies a nice, creamy texture.

Brown sugar and granulated sugar mix well to create sweetness. The large egg helps bind everything together. Vanilla extract adds warmth and depth to the cookies.

For the dry mix, I use all-purpose flour for structure. Baking soda and baking powder help the cookies rise. Ground spices like cinnamon, nutmeg, and ginger add that warm, cozy flavor we all love in pumpkin treats. A pinch of salt balances out the sweetness.

For the cream cheese frosting, I use softened cream cheese and butter. This makes the frosting smooth and rich. Powdered sugar sweetens it up, while vanilla extract adds flavor. Milk helps adjust the frosting to the perfect consistency.

With these ingredients, you can create soft, flavorful pumpkin cookies topped with creamy frosting. They are a delight for any fall gathering!

Step-by-Step Instructions

Preparing the Cookies

First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it feels light and fluffy. This should take about 2-3 minutes. Now, add in the canned pumpkin, a large egg, and the vanilla extract. Stir until everything blends well.

Combining Dry Ingredients

In another bowl, whisk together the dry ingredients. This includes the flour, baking soda, baking powder, ground spices, and salt. Make sure there are no lumps. Now, gently fold the dry mix into the wet mix. Be careful not to over-mix; you want a nice, soft dough.

Baking the Cookies

Once your dough is ready, drop tablespoon-sized portions onto a baking sheet lined with parchment paper. Space them about 2 inches apart. Bake in your preheated oven for 12-15 minutes. You’ll know they’re done when the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

Making the Cream Cheese Frosting

For the frosting, start by beating the softened cream cheese and butter together. Mix until smooth. Gradually add the powdered sugar and blend until well combined. Then, stir in the vanilla extract and milk. Adjust the milk until you reach your desired frosting thickness.

Frosting the Cookies

Once your cookies are cool, it’s time to frost them. Spread a generous layer of cream cheese frosting on each cookie. For a fun touch, arrange your cookies on a decorative platter. Sprinkle a bit of cinnamon or pumpkin pie spice on top for a beautiful finish. This will impress your guests and make your cookies look even more inviting.

Tips & Tricks

Perfecting Cookie Texture

To get the best cookie texture, avoid over-mixing the dough. When you mix, stop as soon as you see no dry flour. This keeps the cookies soft and chewy. Bake your cookies on parchment paper. It helps them bake evenly and makes for easy clean-up.

Frosting Consistency

If your cream cheese frosting is too thick, add milk. Start with a tablespoon and mix well. You can keep adding until it’s just right. If you want to try something new, use mascarpone cheese instead of cream cheese. It gives a lighter flavor and creamy texture.

Flavor Enhancements

For extra flavor, add spices like allspice or cloves. These spices give your cookies a warm taste. You can also use flavored extracts, like almond or maple. Just a few drops can change the whole cookie experience.

Pro Tips

  1. Use Fresh Spices: Always opt for fresh spices for the best flavor. Ground spices lose potency over time, so check the expiration dates and replace as needed.
  2. Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps prevent spreading and results in a chewier texture.
  3. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature before mixing. This will help achieve a smoother frosting and better cookie texture.
  4. Experiment with Toppings: Feel free to add a sprinkle of chopped nuts or chocolate chips to the cookie dough for added texture and flavor variation!

Variations

Gluten-Free Option

You can make these cookies gluten-free. Switch to a good gluten-free flour mix. Look for one that includes xanthan gum. This helps mimic the texture of regular flour. When using gluten-free flour, the dough might seem a bit thicker. That’s normal! You may also need to add a little more liquid. Start with a tablespoon of milk and mix it in.

Using Different Frosting

While cream cheese frosting is a classic choice, you can try other frostings too. Chocolate frosting adds a rich flavor. Vanilla frosting keeps it sweet and simple. You can also mix in toppings like chopped nuts or chocolate chips. This gives your cookies a fun twist. Just sprinkle them on top of the frosting for a lovely look.

Seasonal Twist

Try adding cranberries or pecans for a seasonal touch. They add flavor and texture. You can also use seasonal spices like allspice or cloves. These spices bring warmth and depth to your cookies. Consider using maple syrup instead of sugar for a unique flavor. This will make your cookies taste like fall in every bite!

Storage Info

How to Store Cookies

To keep your pumpkin cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of bread in the container. It adds moisture, keeping the cookies from drying out. You can store them at room temperature for up to a week. If you want them to last longer, consider refrigeration. Just remember to let them come to room temperature before eating.

Freezing Cookies and Frosting

You can freeze your baked pumpkin cookies easily. Let them cool completely first. Then, stack them between layers of parchment paper. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. For the frosting, freeze it separately in a small container. When you’re ready to use it, let both the cookies and frosting thaw in the fridge overnight.

Reheating Tips

To warm up your cookies, place them in the microwave for 10-15 seconds. This brings back their soft texture. If you want to revive the frosting, stir it with a spoon to soften it. You can add a splash of milk if it seems too thick. This will make it easier to spread on the cookies.

FAQs

How do I make pumpkin cookies from scratch?

To make pumpkin cookies from scratch, start by gathering your ingredients. You will need canned pumpkin puree, butter, brown and granulated sugars, an egg, vanilla extract, flour, baking soda, baking powder, and spices like cinnamon, nutmeg, and ginger. Mix the butter and sugars until fluffy. Then, add the pumpkin, egg, and vanilla. In another bowl, whisk the dry ingredients, then mix them into the wet blend. Finally, drop spoonfuls of dough onto a baking sheet and bake until golden.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, select a small sugar pumpkin for the best flavor. Roast it in the oven until soft, then scoop out the flesh and puree it. Make sure to drain excess moisture to avoid soggy cookies. Using fresh pumpkin can give your cookies a fresher taste, but it may require some extra steps.

What makes cookies soft or chewy?

The texture of cookies depends on a few key ingredients. Using more brown sugar instead of white sugar can create a softer cookie. Also, the fat content, like butter, plays a big role. Adding an egg helps keep the cookie moist. Finally, be careful not to over-mix the dough. Mixing too much can lead to a tough texture.

How long do pumpkin cookies last?

Baked pumpkin cookies last about a week when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. They will stay fresh for up to three months in the freezer. Just make sure to wrap them well.

Can I make these cookies vegan?

Yes, you can make these cookies vegan. Substitute the egg with a flax egg or applesauce. Use vegan butter in place of regular butter. For the cream cheese frosting, use a vegan cream cheese alternative. These swaps will still give you tasty cookies without animal products.

This blog post covered key ingredients for pumpkin cookies and cream cheese frosting. I shared step-by-step instructions for making delicious cookies. You learned tips for perfect texture, storage, and fun variations.

In conclusion, baking pumpkin cookies is simple and rewarding. With practice, you can make treats that impress anyone. Enjoy experimenting with this comforting recipe, and let your creative side shin

- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (or as needed for desired consistency) I love using these simple, fresh ingredients for my pumpkin cookies. The canned pumpkin puree adds rich flavor and moisture. It’s easy to find and works perfectly. Unsalted butter gives the cookies a nice, creamy texture. Brown sugar and granulated sugar mix well to create sweetness. The large egg helps bind everything together. Vanilla extract adds warmth and depth to the cookies. For the dry mix, I use all-purpose flour for structure. Baking soda and baking powder help the cookies rise. Ground spices like cinnamon, nutmeg, and ginger add that warm, cozy flavor we all love in pumpkin treats. A pinch of salt balances out the sweetness. For the cream cheese frosting, I use softened cream cheese and butter. This makes the frosting smooth and rich. Powdered sugar sweetens it up, while vanilla extract adds flavor. Milk helps adjust the frosting to the perfect consistency. With these ingredients, you can create soft, flavorful pumpkin cookies topped with creamy frosting. They are a delight for any fall gathering! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, in a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it feels light and fluffy. This should take about 2-3 minutes. Now, add in the canned pumpkin, a large egg, and the vanilla extract. Stir until everything blends well. In another bowl, whisk together the dry ingredients. This includes the flour, baking soda, baking powder, ground spices, and salt. Make sure there are no lumps. Now, gently fold the dry mix into the wet mix. Be careful not to over-mix; you want a nice, soft dough. Once your dough is ready, drop tablespoon-sized portions onto a baking sheet lined with parchment paper. Space them about 2 inches apart. Bake in your preheated oven for 12-15 minutes. You’ll know they’re done when the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. For the frosting, start by beating the softened cream cheese and butter together. Mix until smooth. Gradually add the powdered sugar and blend until well combined. Then, stir in the vanilla extract and milk. Adjust the milk until you reach your desired frosting thickness. Once your cookies are cool, it’s time to frost them. Spread a generous layer of cream cheese frosting on each cookie. For a fun touch, arrange your cookies on a decorative platter. Sprinkle a bit of cinnamon or pumpkin pie spice on top for a beautiful finish. This will impress your guests and make your cookies look even more inviting. To get the best cookie texture, avoid over-mixing the dough. When you mix, stop as soon as you see no dry flour. This keeps the cookies soft and chewy. Bake your cookies on parchment paper. It helps them bake evenly and makes for easy clean-up. If your cream cheese frosting is too thick, add milk. Start with a tablespoon and mix well. You can keep adding until it’s just right. If you want to try something new, use mascarpone cheese instead of cream cheese. It gives a lighter flavor and creamy texture. For extra flavor, add spices like allspice or cloves. These spices give your cookies a warm taste. You can also use flavored extracts, like almond or maple. Just a few drops can change the whole cookie experience. Pro Tips Use Fresh Spices: Always opt for fresh spices for the best flavor. Ground spices lose potency over time, so check the expiration dates and replace as needed. Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature before mixing. This will help achieve a smoother frosting and better cookie texture. Experiment with Toppings: Feel free to add a sprinkle of chopped nuts or chocolate chips to the cookie dough for added texture and flavor variation! {{image_2}} You can make these cookies gluten-free. Switch to a good gluten-free flour mix. Look for one that includes xanthan gum. This helps mimic the texture of regular flour. When using gluten-free flour, the dough might seem a bit thicker. That’s normal! You may also need to add a little more liquid. Start with a tablespoon of milk and mix it in. While cream cheese frosting is a classic choice, you can try other frostings too. Chocolate frosting adds a rich flavor. Vanilla frosting keeps it sweet and simple. You can also mix in toppings like chopped nuts or chocolate chips. This gives your cookies a fun twist. Just sprinkle them on top of the frosting for a lovely look. Try adding cranberries or pecans for a seasonal touch. They add flavor and texture. You can also use seasonal spices like allspice or cloves. These spices bring warmth and depth to your cookies. Consider using maple syrup instead of sugar for a unique flavor. This will make your cookies taste like fall in every bite! To keep your pumpkin cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of bread in the container. It adds moisture, keeping the cookies from drying out. You can store them at room temperature for up to a week. If you want them to last longer, consider refrigeration. Just remember to let them come to room temperature before eating. You can freeze your baked pumpkin cookies easily. Let them cool completely first. Then, stack them between layers of parchment paper. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. For the frosting, freeze it separately in a small container. When you're ready to use it, let both the cookies and frosting thaw in the fridge overnight. To warm up your cookies, place them in the microwave for 10-15 seconds. This brings back their soft texture. If you want to revive the frosting, stir it with a spoon to soften it. You can add a splash of milk if it seems too thick. This will make it easier to spread on the cookies. To make pumpkin cookies from scratch, start by gathering your ingredients. You will need canned pumpkin puree, butter, brown and granulated sugars, an egg, vanilla extract, flour, baking soda, baking powder, and spices like cinnamon, nutmeg, and ginger. Mix the butter and sugars until fluffy. Then, add the pumpkin, egg, and vanilla. In another bowl, whisk the dry ingredients, then mix them into the wet blend. Finally, drop spoonfuls of dough onto a baking sheet and bake until golden. Yes, you can use fresh pumpkin. First, select a small sugar pumpkin for the best flavor. Roast it in the oven until soft, then scoop out the flesh and puree it. Make sure to drain excess moisture to avoid soggy cookies. Using fresh pumpkin can give your cookies a fresher taste, but it may require some extra steps. The texture of cookies depends on a few key ingredients. Using more brown sugar instead of white sugar can create a softer cookie. Also, the fat content, like butter, plays a big role. Adding an egg helps keep the cookie moist. Finally, be careful not to over-mix the dough. Mixing too much can lead to a tough texture. Baked pumpkin cookies last about a week when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. They will stay fresh for up to three months in the freezer. Just make sure to wrap them well. Yes, you can make these cookies vegan. Substitute the egg with a flax egg or applesauce. Use vegan butter in place of regular butter. For the cream cheese frosting, use a vegan cream cheese alternative. These swaps will still give you tasty cookies without animal products. This blog post covered key ingredients for pumpkin cookies and cream cheese frosting. I shared step-by-step instructions for making delicious cookies. You learned tips for perfect texture, storage, and fun variations. In conclusion, baking pumpkin cookies is simple and rewarding. With practice, you can make treats that impress anyone. Enjoy experimenting with this comforting recipe, and let your creative side shine!

Pumpkin Spice Bliss Cookies

Deliciously spiced cookies topped with creamy frosting, perfect for fall.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1 4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or as needed for desired consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.
  • Drop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract and milk until you reach your desired frosting consistency.
  • Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on top of each cookie.

Notes

Arrange the iced cookies on a decorative platter and sprinkle a dash of cinnamon or pumpkin pie spice on top for an elegant touch.
Keyword cookies, dessert, fall, pumpkin

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