PUMPKIN COOKIES & CREAM CHEESE FROSTING
Here is a yummy recipe for pumpkin cookies with cream cheese frosting.
The ingredients are simple and the steps are easy. It was a baking mini-miracle when I had all the ingredients in my fridge or pantry.
If you are a fan of Everyday Edits, you are already rolling your eyes at my recipe roadtrips.
I perform better when I don’t have the Hallmark channel or a Friends episode playing in the background. Keep reading for my tips for this recipe.
PUMPKIN COOKIES & CREAM CHEESE FROSTING
Pumpkin Cookies Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice + extra for sprinkling on frosted cookies.
- 1/2 teaspoon salt
- 1 stick) butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/4 cups canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients:
- 8 ounces (1 brick) low-fat cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
To Make Pumpkin Cookies:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin, egg, and vanilla to the butter mixture, and beat on medium speed until just combined. Fold in the dry ingredients until just combined.
- Drop on cookie sheet by heaping tablespoonfuls (I like to use this cookie scoop), then use your fingers or a spoon to flatten them slightly.
- (These cookies tend to poof up slightly rather than flatten during baking, so shape them beforehand however you’d like. They won’t rise much.)
- Bake for 15 to 17 minutes, or until the cookies are cooked through and bounce back slightly.
- Transfer cookies to a wire rack to cool until they reach room temperature.
- Then frost or drizzle with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon.
- Refrigerate in a sealed container for up to 3 (5) days.
To Make Cream Cheese Frosting:
- With an electric mixer, beat cream cheese, butter, and vanilla together on medium-high speed until smooth.
- Gradually add in the powdered sugar until it is combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add more powdered sugar until it reaches your desired consistency.
Tip: Don’t eat these when you are hungry! They are soft, and the cream cheese frosting is so delicious, I could (and did) eat it with a spoon!
