The world's best Pumpkin Cookies with Cream Cheese Frosting recipe!
Ingredients
2cupsall-purpose flour
1tspbaking powder
1tspground cinnamon
½tspbaking soda
½tspground nutmeg
½tspground ginger
1cupbutter
¾cupwhite sugar
¾cupbrown sugar
2tspvanilla extract
1 egg
1 (15 oz) can of pumpkin puree
13 oz package cream cheese, softened
¼cupbutter softened
1tspvanilla extract
2cupsconfectioners’ sugar
Instructions
Start by preheating the oven at about 350 degrees F (175 degrees C). Lightly grease baking sheets.
Add and whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat a cup butter, white sugar, brown sugar, 2 tsp vanilla extract, and egg with an electric mixer beating until mixture is smooth in a separate large bowl. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. The batter will be moist.
Spoon the batter by teaspoonfuls about 2-inches apart onto prepared baking sheets.
Bake until cookies are lightly browned for 10 to 12 minutes in the preheated oven. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
Add and beat cream cheese, 1/4 cup butter, and a tsp vanilla extract until soft and creamy in a bowl with an electric mixer. Add and beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.