• 82f06cd544ee1866c230b1ff03355ffa

Pumpkin Cookies With Cream Cheese Frosting

A classic autumn-spice filled pumpkin cookie with a soft cake-like texture and a perfectly moist crumb. Crowned with a sweet and rich cream cheese frosting and sure to leave you craving more! Don’t use canned “pumpkin pie mix.” It has added sweeteners and spices and wouldn’t work here. Use parchment paper or baking mats, don’t butter baking sheets. Cookies spread more that way. Keep finished cookies cold so the frosting doesn’t soften or melt at a warm room temperature. Let rest briefly at room temperature

Prep
Cook
Serves 30people
Ingredients
2
cups (284 gr) all-purpose flour (scoop and level to measure)
1
tsp baking soda
1/2
tsp baking powder
3/4
tsp salt
1 1/2
tsp ground cinnamon
1/2
tsp ground nutmeg
1/2
tsp ground ginger
1/8
tsp ground cloves
10
tbsp (140 gr) unsalted butter, softened
3/4
cup (160 gr) granulated sugar
1/2
cup (110 gr) packed light brown sugar
1
large egg
1
tsp vanilla extract
1
cup (243 gr) canned pumpkin
Cream Cheese Frosting:
5
tbsp (70 gr) unsalted butter, nearly at room temperature
4
oz cream cheese, nearly at room temperature
2
cups (248 gr) powdered sugar
1/2
tsp vanilla exract
Directions
1.
Preheat oven to 350 degrees.
2.
Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
3.
In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.
4.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
5.
Mix in egg, then blend in pumpkin and vanilla.
6.
Add in flour mixture and mix just until combined.
7.
Scoop dough out using a 1 1/2 Tbsp cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart.
8.
Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
9.
Once cool frost cookies with cream cheese frosting. Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.
10.
For the cream cheese frosting:
11.
In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy.
12.
Mix in powdered sugar and vanilla and mix until well combined.

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