Soft Pumpkin Cookies with Cream Cheese Frosting
Delicious Soft Pumpkin Cookies are made with real pumpkin and spices and frosted with a homemade cream cheese frosting. The cookies are a perfect fall treat.
Ingredients
For the Cookies:
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup Dixie Crystals granulated sugar
- 3/4 cup Dixie Crystals light brown sugar
- 1/2 cup (1 stick) Cabot Creamery unsalted butter, softened
- 1 cup pure pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla
For the Cream Cheese Frosting:
- 1 pkg (8 oz) reduced cream cheese, softened to room temperature
- 1/4 cup Cabot Creamery unsalted butter, softened to room temperature
- 1 tbsp milk
- 1 tsp vanilla
- 3-4 cups Dixie Crystals powdered sugar
Optional:
- colored sugar, sprinkles
Instructions
To make the cookies:
- Preheat the oven to 350 degrees. Line a baking sheet with a silicon baking mat, parchment paper, or spray with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- Using a stand mixer (or electric hand mixer), cream together the butter, white sugar, and brown sugar.
- Add 1 cup pumpkin, the egg, and vanilla to the butter/sugar mixture. Beat until the mixture is creamy and combined.
- Add in the dry ingredients, a little at a time and mix until just combined.
- Using a one tablespoon cookie scoop, place cookie dough on prepared baking sheet, about an inch apart. The batter will be a bit wet, this is normal and the cookies will be fine.
- Bake for 10 - 13 minutes or until the bottoms are lightly brown and cookies are baked through.. Remove from oven and let cool 2 minutes on the baking pan before removing to a wire cooling rack to cool.
To make the cream cheese frosting:
- Beat cream cheese, butter, milk and vanilla in a mixing bowl.
- Gradually add the powdered sugar and mix well. Add enough powdered sugar until you have the frosting the consistency you want. I use about 3 1/2 cups.
- Frost cookies and add colored sugar crystals or sprinkles
- Because the cookies have a cream cheese frosting, they are best kept in the refrigerator.