Description
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They’re light and moist cookies with a taste of fall in every bite!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 (15 ounce) can pumpkin puree
- 1 (3 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Make cookies: Whisk flour
- baking powder
- cinnamon
- baking soda
- nutmeg
- and ginger together in a bowl.
- Beat butter
- both sugars
- egg
- and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.
- Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned
- 10 to 12 minutes
- switching racks halfway through.
- Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely
- about 25 minutes.
- While the cookies are cooling
- make frosting: Beat cream cheese
- butter
- and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar
- about 1/2 cup at a time
- until frosting is smooth and spreadable.
- Spread frosting over cooled cookies.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 36