Pumpkin Cookies With Cream Cheese Frosting (The World’S Best!) !!

• Facebook
• Pinterest
• Print

 

------------- Advertisement - Continue Reading Below -------------

How to Make this Easy Delish Pumpkin Cookies With Cream Cheese Frosting (The World’S Best!) Recipe Enjoy it and don’t forget to share it! Sharing is Caring!!

 

“After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They’re light and moist cookies with a taste of fall in every bite!”

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 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.
------------- Advertisement - Continue Reading Below -------------
3. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
4. 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.
5. 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.