Irresistibly Soft Pumpkin Cookies – Creamy Frosting Perfection
Deliciously soft pumpkin cookies topped with creamy cream cheese frosting, perfect for fall baking.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until fully combined.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Spread frosting on cooled cookies and serve.
Notes
- Store frosted cookies in the refrigerator for up to 3 days.
- Use canned pumpkin puree for best results.
- Frosting can be adjusted to taste by adding more powdered sugar for sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg