Ingredients
Pumpkin Cookies
·
1 cup (2 sticks) unsalted
butter softened
·
1 cup granulated
sugar
·
1 teaspoon baking
soda
·
1 teaspoon baking
powder
·
½ teaspoon salt
·
1 teaspoon ground
cinnamon
·
1 teaspoon pumpkin pie spice
·
1 eggs
·
1 teaspoon vanilla
·
1 cup canned pumpkin
·
2 cups all-purpose
flour
Cream Cheese Frosting
·
1/2 cup (1 stick) unsalted
butter softened
·
8 oz cream
cheese softened
·
3 cups powdered
sugar
·
1 teaspoon vanilla
extract
Instructions
Make the cookies
1.
Preheat oven to 350 F
degrees. Cover a large cookie sheet with parchment paper and set aside.
2.
In a large bowl, beat
butter with an electric mixer on medium to high speed for 1 minute. Add sugar,
baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat
until well combined.
3.
Add one egg and the
vanilla then beat well, until yellow streaks are gone. Add the pumpkin pure and
beat again until it's incorporated. Finally, add the flour and beat on medium
speed until completely incorporated. Watch the video to see instructions on how
to properly measure flour. The dough will be wet, this is what you want!
4.
Use a heaping
tablespoon or medium sized cookie scoop to drop the dough a few inches apart on
prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no
longer look wet. Allow to cool on cookie sheet for a few minutes then transfer
to wire rack to cool completely before frosting.
5.
Make
the cream cheese frosting
6.
Beat together the
softened butter and cream cheese in a large bowl until smooth.
7.
Sift in the powdered
sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Once
cookies are cool, frost with cream cheese frosting.
Notes