Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 cup Canned pumpkin puree
- 1/2 cup Unsalted butter, softened
- 1 Large egg
- 1 teaspoon Vanilla extract
- 8 oz Cream cheese, softened
- 1/4 cup Unsalted butter, softened (for frosting)
- 2–3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl.
- Beat together granulated sugar, brown sugar, pumpkin puree, softened butter, egg, and vanilla until smooth in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Drop tablespoon-sized amounts of dough onto a lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool.
- Beat together cream cheese, softened butter, powdered sugar, and vanilla until creamy for the frosting.
- Spread frosting on top of cooled cookies and enjoy!
Notes
Use room temperature ingredients for better blending. Avoid overmixing to keep cookies chewy. Cool completely before frosting to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cream cheese frosting, fall desserts, autumn recipes, holiday cookies