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Description
Soft and chewy pumpkin sugar cookies topped with a tangy cream cheese frosting. Perfect for fall baking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For the frosting: 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the pumpkin puree, vanilla extract, and eggs.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the frosting: In a large bowl, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and milk until desired consistency is reached.
- Frost the cooled cookies.
Notes
- For a spicier cookie, add an extra 1/4 teaspoon of ground ginger.
- Store frosted cookies in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg