Cream Cheese Frosted Soft Pumpkin Cookies
These Cream Cheese Frosted Soft Pumpkin Cookies are just what your upcoming parties need! Fall baking at its finest.
Servings 24
Calories 198kcal
Cost $25
Equipment
- Oven
- parchment paper
- baking sheet
- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- cookie scoop
- offset spatula
Ingredients
- 1 stick softened butter salted
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree such as Libby's
- 1 tablespoon pure vanilla extract
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Cream Cheese Frosting
- 8 ounce cream cheese softened
- 1 stick salted butter softened
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or bake on baking sheet if preferred. Place butter, brown sugar and sugar into a large mixing bowl. Beat until well combined. Stir in egg, pumpkin puree, vanilla, cinnamon and pumpkin pie spice until well combined. Slowly stir in flour, salt, baking soda and baking powder until dough forms. Will not be as thick as your traditional cookie dough. Scoop dough onto baking sheet at least 1 inch apart and push down gently so they're not perfectly round. Cookies will be the shape as the dough you place onto the baking sheet. These don't spread much. Bake for 9-10 minutes, until baked through but still soft. Remove and let cool completely.
- To prepare cream cheese frosting, place cream cheese and butter into a large bowl or stand mixer. Beat until creamy and smooth. Slowly beat in powdered sugar until frosting consistency is achieved. Frost over cooled pumpkin cookies.
Nutrition
Calories: 198kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 179mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1726IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg