Description
Delicious and moist pumpkin cookies with a creamy frosting, perfect for fall!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup brown sugar, packed
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup full-fat cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugars until smooth.
- Add the egg and vanilla extract, mix until well combined.
- In another bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the pumpkin puree and mix well.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden.
- In a separate bowl, mix the cream cheese, heavy cream, and vanilla extract until smooth to create frosting.
- Once cookies are cool, spread the cream cheese frosting on top.
Notes
- These cookies store well in an airtight container for up to a week.
- For a touch of extra spice, consider adding a pinch of nutmeg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg