Pumpkin Cookies with Cream Cheese Frosting
Soft, cinnamon-spiced pumpkin cookies topped with cream cheese frosting. Makes four dozen. Keep the frosted cookies refrigerated.
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Ingredients
- 1 cup butter softened; for the cookies
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg large, at room temperature
- 1 teaspoon vanilla extract for the cookies
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup walnuts chopped; optional
- 1/4 cup butter softened; for the frosting
- 4 ounces cream cheese softened; for the frosting
- 2 cups confectioners' sugar for the frosting
- 1 1/2 teaspoons vanilla extract for the frosting
Instructions
- Preheat the oven to 350°F.
- Beat the butter, brown sugar and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree.
- In a separate bowl, combine the flour, cinnamon, baking soda, salt and baking powder. Gradually mix them into the creamed mixture. Stir in the chopped walnuts if using.
- Drop rounded tablespoonfuls of dough 2 inches apart onto greased baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned.
- Move the cookies to a wire rack and let them cool completely before frosting.
- Beat the frosting butter, cream cheese, confectioners' sugar and vanilla extract until light and fluffy. Spread over the cooled cookies.
- Store the frosted cookies in an airtight container in the refrigerator.
Notes
The total time does not include cooling the cookies completely before frosting. Refrigerate frosted cookies for up to 3 days.
Nutrition
Serving: 1servingCalories: 126kcalCarbohydrates: 14.3gProtein: 1.3gFat: 7.4gSodium: 63mgFiber: 0.5gSugar: 9.6g