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Pumpkin Cookies with Cream Cheese Frosting

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Delightful pumpkin cookies topped with creamy frosting, perfect for the cozy fall season.

Ingredients

Scale
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (plus extra for sprinkling)
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter (room temperature)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 1/4 cups (305 g) canned pumpkin puree
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226 g) block-style cream cheese (softened but still cool)
  • 1/4 cup (56 g) unsalted butter (softened but still cool)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 3/4 cups (210 g) confectioners’ sugar (sifted)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the dry ingredients in a medium bowl: whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Cream together the butters and sugars in a large bowl until light and fluffy.
  4. Add the pumpkin puree, egg, and vanilla extract and mix until combined.
  5. Combine the wet and dry ingredients by gradually adding the flour mixture to the pumpkin mixture, stirring until just combined.
  6. Chill the dough for about 30 minutes (optional).
  7. Scoop and drop dough onto a lined baking sheet, leaving space in between.
  8. Bake for about 12-15 minutes or until the edges are set but the center is still soft.
  9. Make the cream cheese frosting by beating together cream cheese, butter, and vanilla until smooth, then gradually add confectioners’ sugar.

Notes

Serve with a drizzle of extra frosting and pumpkin pie spice. Pairs well with chai latte or spiced apple cider.

Nutrition

Keywords: pumpkin cookies, fall recipe, cream cheese frosting, autumn baking

Find it online: https://pureproteinbites.com/fall-pumpkin-cookies-cream-cheese-frosting/