Description
Delightfully soft and chewy pumpkin cookies topped with creamy cream cheese frosting, perfect for fall gatherings or cozy evenings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup softened butter
- 1 cup pumpkin puree
- 1 large egg
- 2 tbsp milk
- 8 oz cream cheese
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and egg, mixing until well combined.
- Gradually mix the dry ingredients into the wet mixture, being careful not to overmix.
- Scoop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes until slightly golden at the edges.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- For the frosting, beat together the softened cream cheese, butter, powdered sugar, and milk until smooth, then spread generously on each cookie.
Notes
Chill the dough for 30 minutes for best texture. Store cookies in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg