Description
Soft, spiced pumpkin cookies topped with a creamy frosting, perfect for fall gatherings or satisfying a sweet craving.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop the dough onto the prepared baking sheet using a tablespoon, spacing each cookie about 2 inches apart. Bake for 10-12 minutes or until the edges are slightly golden. Let the cookies cool completely before frosting.
- In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Once the cookies have cooled, generously frost them with the cream cheese frosting. Optionally, add decorative pumpkin-colored sprinkles or piping on top for a festive look.
- Serve and enjoy!
Notes
- Optional: Add decorative sprinkles for a festive touch.
- Adjust spices according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 70mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg