Soft Pumpkin Cookies with Cream Cheese Frosting
If you are craving pumpkin, these Fluffy Pumpkin Cookies will hit the spot. The Cream Cheese Frosting just puts this yummy dessert over the top.
Servings 15 cookies
Calories 376kcal
Cost $10
Equipment
- Electric mixer
- Baking sheet
Ingredients
Pumpkin Cookie Ingredients:
- 1 cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Cream Cheese Frosting:
- ½ cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar as needed
- 1 teaspoon vanilla
Instructions
To Make the Cookies
- Preheat oven to 350°F. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, combine the butter and sugar and mix until light and fluffy, approximately 2 minutes.
- Add the pumpkin, egg and vanilla, and beat to incorporate.
- In a separate small bowl, stir the baking powder, baking soda, salt, cinnamon and nutmeg into the flour, and then add to the wet ingredients. Fully incorporate.
- Use a Tablespoon sized cookie scoop to measure out the dough onto the cookie sheets.
- Bake for 8-10 minutes, until the edges start to turn golden brown. Allow to cool completely before frosting.
To Make the Frosting
- Combine the ingredients for the cream cheese frosting in a a stand mixer or hand mixer to beat until smooth.
- When cookies are fully cooled, add a generous dollop of frosting to each and spread.
Video
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories: 376kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 326mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg