Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 cup butter ¾ cup white sugar ¾ cup brown sugar 2 teaspoons vanilla extract 1 egg 1 (15 ounce) can pumpkin puree 1 (3 ounce) package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners' sugar
Nutrition Info
- 152.3 caloriescarbohydrate: 20.6 gcholesterol: 24.7 mgfat: 7.5 gfiber: 0.6 gprotein: 1.3 gsaturatedFat: 4.7 gservingSize: -sodium: 115 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.