Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 3 |
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After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite! Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1 cup butter |
3/4 cup white sugar |
3/4 cup brown sugar |
2 teaspoons vanilla extract |
1 egg |
1 (15 ounce) can pumpkin puree |
1 (3 ounce) package cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
4. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
5. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
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