Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
Pumpkin cookies with cream cheese frosting are always a hit, especially around Halloween and Thanksgiving. And when they're soft, moist, and topped with a sweet cream cheese frosting? Well, they're impossible to resist! After getting this easy recipe from a friend, I have made them over 100 times for family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 cup unsalted butter , softened
- 0.75 cups white sugar
- 0.75 cups brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 can pumpkin puree , 15 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
-
2
To make the cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.
-
3
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.
-
4
Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.
-
5
Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.
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6
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.
-
7
While the cookies are cooling, make the 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.
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8
Spread frosting over cooled cookies.
Nutrition Facts
Per serving
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