Soft Pumpkin Cookies with Cream Cheese Frosting
The ultimate fall treat! Light, fluffy, and perfectly spiced with cinnamon, nutmeg, and ginger, each cookie melts in your mouth.
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Ingredients
For the cookies
- 1 cup butter, softened
- 1 cup sugar and 1⁄2 cup brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 3 cups flour
- 2 tsp baking powder and 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 2 tsp cinnamon
- 1⁄2 tsp nutmeg
- 1⁄2 tsp ginger
For the cream cheese frosting
- 1⁄2 cup butter, softened
- 8 oz cream cheese, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy.
- Add in the pumpkin purée, vanilla extract, and egg. Mix it all up until it’s smooth and everything is combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture. Stir until everything’s just combined—no need to overmix!
- Drop spoonfuls of dough onto a greased or lined baking sheet, making sure to leave about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
- While the cookies are baking, prepare the frosting by beating the butter until smooth and creamy.
- Add in the cream cheese and beat until everything is silky smooth.
- Slowly mix in the icing sugar, vanilla extract, and pinch of salt, and keep beating until it’s light and fluffy.
- Once your cookies are completely cooled (and I mean completely—you don’t want melted frosting), generously spread the cream cheese frosting on top. You can even add a sprinkle of cinnamon for a little extra flair.
Servings: 24 cookies
Calories: 210kcal