Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 1 cup Pumpkin puree
- 1 Large egg
- 1 teaspoon Pure vanilla extract
- 8 ounces Cream cheese, softened
- 1/4 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Beat the softened butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
- Fold the dry ingredients into the pumpkin mixture gradually.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between portions.
- Bake the cookies for 10–12 minutes.
- Cool the cookies completely before frosting them.
- Beat the softened cream cheese and butter in a clean bowl until smooth.
- Add the powdered sugar gradually to prevent a cloud of sugar.
- Mix in the vanilla extract until the frosting is creamy and uniform.
- Spread the frosting over the cooled cookies before serving.
Notes
Use plain pumpkin puree for best results. Store unfrosted cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 19g
- Sodium: 142mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
Keywords: pumpkin cookies, fall desserts, cream cheese frosting, autumn recipes, easy baking