These are the World’s Best Pumpkin Cookies with Cream Cheese Frosting. Soft and chewy topped with a sweet and rich frosting. A no-fuss, heavenly, and the perfect dessert. These autumn spiced cookies are way too good, you’ll want to make these all year round!
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 teaspoon vanilla extract
1 egg
1 15oz can of pumpkin puree
1 3oz package cream cheese, softened
¼ cup butter softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
HOW TO MAKE PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease lightly your baking sheets.
Step 3: In a bowl, whisk the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger.
Step 4: In another bowl, add a cup of butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg. Beat with an electric mixer until smooth.
Step 5: Add in the pumpkin puree and beat. Then, slowly stir in the dry ingredients until moist.
Step 6: Onto the prepared baking sheets, place teaspoonfuls of the batter at least 2 inches apart.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes until lightly brown.
Step 8: Remove from the oven and allow the cookies to cool on the sheets for at least 5 minutes before transferring them on waxed paper to completely cool.
Step 9: In a bowl, add the cream cheese, 1/4 cup butter, and a teaspoon of vanilla extract. Beat with an electric mixer until soft and creamy. Beat in the confectioners’ sugar, half a cup at a time, until the frosting is smooth and spreadable.
Step 10: Once the cookies are cooled completely, frost them with the cream cheese frosting.
Nutrition Facts :
Per Serving: 152.3 calories; 24.7 mg cholesterol; 115 mg sodium; 1.3 g protein; 20.6 g carbohydrates
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 teaspoon vanilla extract
- 1 egg
- 1 15oz can of pumpkin puree
- 1 3oz package cream cheese, softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease lightly your baking sheets.
Step 3: In a bowl, whisk the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger.
Step 4: In another bowl, add a cup of butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg. Beat with an electric mixer until smooth.
Step 5: Add in the pumpkin puree and beat. Then, slowly stir in the dry ingredients until moist.
Step 6: Onto the prepared baking sheets, place teaspoonfuls of the batter at least 2 inches apart.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes until lightly brown.
Step 8: Remove from the oven and allow the cookies to cool on the sheets for at least 5 minutes before transferring them on waxed paper to completely cool.
Step 9: In a bowl, add the cream cheese, 1/4 cup butter, and a teaspoon of vanilla extract. Beat with an electric mixer until soft and creamy. Beat in the confectioners’ sugar, half a cup at a time, until the frosting is smooth and spreadable.
Step 10: Once the cookies are cooled completely, frost them with the cream cheese frosting.
