Pumpkin Cookies with Cream Cheese Frosting
This recipe boasts a super soft cookie, bursting with that spicy pumpkin flavor. Finish these decadent morsels off with creamy frosting and you have the perfect fall dessert.
Servings: 24
Calories: 253kcal
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the vegetable oil, pumpkin puree, brown sugar, granulated sugar, 1 tsp vanilla extract, and egg. Mix well.
- Add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix well. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F. Using a mini scoop, scoop about 1 tbsp of the cookie dough onto a lined baking sheet 2 inches apart. Bake for 10 minutes.
- Once the cookies are done baking, you'll want to get started on the cream cheese frosting.
- To make the cream cheese frosting, add the unsalted softened butter and softened cream cheese to a bowl and mix with an electric mixer for 1-2 minutes or until smooth.
- Add the powdered sugar and vanilla extract. Mix for 2-3 minutes or until fluffy.
- Let the cookies cool for at least 20 minutes before frosting.
Notes
Decorate with holiday sprinkles or a pinch of ground cinnamon.
Nutrition
Calories: 253kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1844IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg