Frosted Soft Pumpkin Cookies
Soft Pumpkin Cookies with dreamy cream cheese frosting are easy to make with simple pantry ingredients and are the perfect cookies for fall!
Ingredients
- 2 cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1-1/2 tsp pumpkin pie spice
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup canned pumpkin
Cream Cheese Frosting:
- 1/4 cup butter softened
- 4 Oz cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper or silicone mats and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
- In a large mixing bowl, beat the 1 cup of butter with the sugar for 1 minute with your mixer on high speed.
- Add in egg and vanilla and beat an additional minute.
- Beat in the pumpkin.
- Add in the dry ingredients and mix slowly on low speed until just combined.
- Use a cookie scoop to drop the cookie dough at least 2 inches apart on your prepared pan.
- Bake at 350 for 11-12 minutes or until the tops of the cookies are set.
- Remove from oven but let cookies sit on the baking pans for 5 minutes, then transfer to a cooling rack.
For the Frosting:
- Beat together the butter and cream cheese until it's smooth. Add in the powdered sugar and vanilla then beat until nice and fluffy.
- Frost the cookies once they are completely cool.
Notes
A couple of tips for this recipe:
- If you don't have pumpkin spice, don't worry you can make your own with spices you probably already have in your cupboard. Just whisk together 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
- Don't refrigerate this cookie dough - you want to scoop and cook immediately. I like to use my 2 Tbsp scoop to make these.
- You can substitute 1/2 tsp maple extract for the 1 tsp vanilla extract in the frosting to change up the flavor profile.