Delightfully soft pumpkin cookies topped with a creamy and rich cream cheese frosting. Perfect for fall gatherings or as a sweet treat any time of the year.
Preparation time
20min
Cooking time
12min
Ingredients
24 Servings
- 375 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 225 grams butter
- 115 grams butter
- 225 grams cream cheese
- 1 egg
- 2 teaspoons ground cinnamon
- 480 grams powdered sugar
- 200 grams pumpkin puree
- 0.5 teaspoons salt
- 300 grams sugar
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Step 3
Beat in the pumpkin puree, vanilla extract, and egg until well combined.
Step 4
In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Step 6
Drop dough by tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
Step 7
Bake for 10-12 minutes, or until the edges are lightly browned. Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 8
To make the frosting, beat cream cheese and butter together until smooth and creamy.
Step 9
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract.
Step 10
Spread the frosting over the cooled cookies. Serve immediately or store in an airtight container in the refrigerator.