Pumpkin Spice Cookies with Cream Cheese Frosting
Equipment
Ingredients
Cookie Dough
pumpkin puree (canned)
120 g
butter (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
100 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
250 g
baking powder
5 g
baking soda
3 g
salt
3 g
ground cinnamon
5 g
ground ginger
2 g
ground nutmeg
1 g
ground cloves
0.5 g
Cream Cheese Frosting
cream cheese (softened)
225 g
butter (softened)
115 g
powdered sugar
240 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin and egg
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine wet and dry mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Scoop cookie dough
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake cookies
Bake for 12-15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Prepare cream cheese frosting
While cookies cool, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost cooled cookies
Once cookies are completely cool, spread or pipe cream cheese frosting on top of each cookie.
Original recipe
Storage
Store frosted cookies in refrigerator. Unfrosted cookies can be frozen for up to 1 month.
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