Description
Warm notes of cinnamon, ginger, and nutmeg infuse tender pumpkin cookies, while a silky cream cheese frosting adds a luscious tang that melts in your mouth.
Ingredients
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter melted
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl whisk together sugar brown sugar pumpkin puree eggs melted butter and vanilla until smooth.
- In another bowl whisk together flour cinnamon ginger nutmeg cloves baking powder baking soda and salt.
- Gradually add dry ingredients to wet ingredients stirring until just combined.
- Scoop tablespoons of dough onto the prepared baking sheet spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until edges are set and centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile beat cream cheese and softened butter in a bowl until smooth then add powdered sugar vanilla and salt and beat until creamy.
- Once cookies are completely cooled pipe or spread the cream cheese frosting onto each cookie.
Notes
- Make sure the cookies are fully cooled before frosting to prevent melting.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Let the frosting come to room temperature briefly if it becomes too firm after chilling.
- You can add chopped walnuts or pecans to the dough for extra texture.