Pumpkin Cookies with Cream Cheese Frosting
INGREDIENTS
1 cup butter, softened at room
temperature
1 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups pure pumpkin (17
ounce can)
2 cups all purpose flour
1 teaspoon baking powder
1
teaspoon baking soda
½
teaspoon salt
½
teaspoon cinnamon
½ teaspoon ground nutmeg
FROSTING
4t butter, softened
4oz cream cheese, softened
2 cups powdered sugar
3-5T milk
1t vanilla
1/2-1t cinnamon, as desired
1/2-1t nutmeg, as desired
- Pre-heat oven to 350. Line baking sheets with parchment paper.
- In a large mixing bowl and beat butter and sugar for 1 minute. Add egg and vanilla and stir until well combined. Stir in pumpkin puree.
- In a separate bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and ground nutmeg.
- Use a wooden spoon to gradually stir in the flour mixture into wet ingredients.
- Use a cookie scoop to drop cookie dough onto prepared baking sheets. Leave 2 inches between each cookie.
- Bake in 350°F oven for 12 to 14 minutes. Cool one to two minutes on baking sheet before transferring to wire cooling rack. Cool cookies completely before frosting.
- Frosting: with an electric mixer, beat the butter and cream cheese til smooth. Add vanilla, cinnamon and nutmeg. Slowly add powdered sugar and milk a little at a time, until the frosting consistency you want. Add vanilla, cinnamon and nutmeg and mix. Frost the cookies.
- Yields 36 cookies