Soft and chewy pumpkin cookies seasoned with fall spices and topped with cinnamon cream cheese frosting. The perfect combination of cookies and cake…why choose if you don’t have to?
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown Sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Frosting
- 6 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 teaspoon cinnamon
INSTRUCTIONS
1. Preheat oven to 350°F.
2. In a small bowl, mix together the flour, baking soda, baking powder, spices and salt. Put aside.
3. In a large bowl, mix softened butter, granulated sugar and powdered sugar. Brown sugar. Mix until you get a smooth and creamy mixture. Add pumpkin puree, egg and vanilla and mix well.
4.Gradually add the dry ingredients to the pumpkin mixture. Mix until completely combined. *The dough will be sticky!
5. The easiest way to scoop out the dough is with a cookie spoon.You can also use a spoon, but the cookies will not be the same size. Bake at 350° for 12-14 minutes.
6. Place the cookies on a cooling rack and prepare the cream cheese frosting. Spread generously and sprinkle with cinnamon.Recognize!
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